Almond and lemon cheesecake

Recipe from: 8/20/1998 12:00:00 AM
Ingredients 8
Servings 2


Serving Change
  • 250
    whole almonds
  • 250
    cake flour
  • 6
    finely grated rind of lemons
  • 225
  • 300
    castor sugar
  • 6
    extra-large eggs (separated)
  • 300
    smooth cottage cheese
  • 150
    lemon juice


Preheat the oven to 160 °C and spray a 25 cm round, loose-bottomed cake tin with non-stick spray or grease lightly.
Chop the almonds coarsely and add half the cake flour and lemon rind.
Beat the butter and sugar until thick and light and add the egg yolks one by one, beating well after each addition.
Add the almond mixture and mix.
Mix the cottage cheese with the lemon juice.
Add to the butter mixture and mix in the remaining cake flour.
Beat the egg whites until soft peaks are formed and fold in.
Turn the mixture into the prepared cake tin and bake for 40-60 minutes or until cooked and firm.
Switch off the oven, leave the oven door ajar and cool the cake in the oven. Serve with sweetened, thick cream if desired.

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