I posted Not Quite a Cheesecake in July of 2018.
I have made it several times since as a larger version when I have had lots of my own yoghurt cheese. For this version I used Morello cherries from a jar.
You can use twaróg, curd cheese, cream cheese or yoghurt cheese, it is a bit different from my usual Polish baked cheesecake. as it does not have a cake/biscuit type base. Because of this you do need a one piece cake liner for your loose bottomed tin.
- 200g Butter
- 200g Caster sugar
- 4 eggs separated
- 3 tablespoons of potato flour or cornflour
- 150g Ground almonds
- 400 – 450g Twaróg , Curd cheese or Yoghurt Cheese
- 1/2 teaspoon of vanilla essence
- Pinch of salt
- Morello cherries from a 460g net weight jar
- Optional Topping
- Juice from the cherries
- 1 tablespoon of potato or cornflour to thicken the juice.
- Line a 22cm diameter loose bottomed cake tin with a bought paper cake liner.
- Preheat the oven to GM5 190°C
- Drain the cherries from the juice – keep the juice for the topping.
- Cream the butter and sugar until they are soft and fluffy.
- Add the egg yolks one by one until you have a smooth mixture.
- Add the vanilla essence and the salt and mix in.
- Add the cornflour, ground almonds and the yoghurt cheese and mix together thoroughly.
- Whisk the egg whites until they are stiff.
- Fold the egg whites into the cake mixture.
- Put the cake mixture into the lined tin.
- Place around half the cherries on top of the mixture.
- Bake in the oven for 35 minutes.
- Turn the oven down to GM2 – 150°C and bake for around another 30 minutes.
- Switch off the oven but leave the cake in there until it is cool.
- Keep the cake in the refrigerator but bring to room temperature for serving.
- Dust with icing sugar
- Make a runny sauce from the juice heated with a tablespoon of potato flour.
- Serve portions with a few cherries on the side and some of the sauce poured on or next to it.
Served here on tea plates from a coffee service by Midwinter – Queensbury from the 1970s.