Tea, for the English and Russians alike is the highlight of the day. I love tea too. I’m quite partial to Whittard’s Caravan Russian Black Tea, served with a slice of lemon. And while all manner of biscuits or cakes may be great to eat while enjoying your favourite warm beverage, there is nothing better than a simple Russian cheesecake. A true afternoon delight…
Ingredients
15g butter
2 slices of white bread, blitzed to breadcrumbs
4 eggs
500g ricotta cheese
(unless you are lucky and live near a Russian supermarket which sells proper cottage cheese)
90g caster sugar
zest of 1 lemon
juice of 1/2 a lemon
3 tbsp semolina
75g currents
1 tsp vanilla extract
Instructions
Soak currents and lemon rind in lemon juice and vanilla extract
Separate the eggs
Beat egg yolks with caster sugar, ricotta and semolina
Add currents and lemon rind to egg yolks
Beat egg whites until stiff peaks are formed
Gently fold in egg whites using a metal spoon
Grease loose-bottomed cake tin with butter
Generously apply breadcrumbs to the tin
Pour mixture in to tin
Heat in oven on 175 degrees Celsius for 35 minutes or until golden brown on outside and set inside
Serve dusted with icing sugar and garnished with assorted berries such as blueberries, bilberries, strawberries or raspberries (or a mixture of any of those mentioned)
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I have searched for this recipe for many years since eating this cheesecake in Moscow. Thank you very much. (I even made my own curd cheese from whole milk and butter milk to use instead of ricotta.)
Hi Sue, glad you enjoyed the recipe!