Description
A cheesecake that is perfectly acceptable to be eaten for breakfast and lunch and dinner! It is possible!
Note: Measurements entered in metric units.
Ingredients
- FOR THE CHEESECAKE:
- 3 tablespoons, 1 teaspoon, 2-⅓ pinches Milk
- 5 Tablespoons Semolina
- 1 pound, 1-⅔ ounces, weight Cottage Cheese Or Quark
- 4 whole Eggs, Separated
- 2 Tablespoons Sugar
- 1-½ ounces, weight Butter (Room Temperature, Diced), Plus Extra For Greasing The Baking Tin
- 1 whole Lemon Zest, Grated
- 1 pinch Salt
- 2 Tablespoons Breadcrumbs
- FOR THE STRAWBERRY COULIS:
- 7 ounces, weight Strawberries
- 1 Tablespoon Powder Sugar
- 1 dash Lemon Juice
- 4 Tablespoons Whipped Cream, For Decoration (optional)
Preparation
Heat the oven to 200ºC (390ºF).
Pour the milk over semolina, just enough to cover and let it steep for 30 minutes.
If the cottage cheese is watery, drain it first; then if it’s too crumbly, whizz it for a few seconds in a food processor, or mash it with a fork.
Beat the egg yolks with sugar until pale, then beat in the butter. Stir in the lemon zest, cottage cheese and milk with semolina and stir well.
Beat the egg whites with a pinch of salt to stiff peaks and gently fold in 1/3 of the whites into the cheese mixture, followed by the rest. Careful to not overstir it.
Grease the baking tin with butter and dust with breadcrumbs, then pour in the batter. Bake for 30-40 minutes. To check the readiness, stick a toothpick into the cheesecake; it should come out clean when ready.
To make the strawberry coulis, puree the strawberries in a blender with sugar and a dash of lemon juice. Taste to check.
To serve, pour some of the coulis on the plate and spread. Place a piece of cheesecake in the centre. If you want to make the heart circle, then add drops of whipped cream in a circle around the cheesecake, then using a toothpick, draw through each. Serve and enjoy!
