This is the kind of cheese cake as I know it, and skyr, formally a type of fresh cheese as well, works perfectly for this kind of cake. This is a bit different from the types that you can buy here on Iceland.
- 75g butter
- 6 eggs
- 200-300g sugar, according to taste
- 2 lemons
- 1kg low-fat fresh cheese (not cream cheese or so) or skyr 😉
- 100g semolina (durumhveiti, harðhveiti) or if gluten-free the same amount of corn Polenta
- 1 bag or spoonful of baking powder, this is somewhat a matter taste
- 1 spoonful of wheat flour or if gluten-free corn flour/starch will do
- 1 pinch of salt
- Heat up the oven to 130-140°C.
- Rasp the lemon zest from one of the lemons and mix with the juice of both.
- Separate the egg whites and yolks. The yolks go with the lemon juice from before. We need the whites for beaten egg whites later on (NB: English is difficult at times ;)).
- Add the remaining ingredients, except for the egg whites and blend.
- Make the beaten egg whites and then blend them with the mixture from before (makes it a bit fluffier and voluminous during the baking).
- Put in a spring form or similar.
- Bake for 100-120 minutes at constant temperature.
- The mass shouldn’t get a different color during the first hour of baking, if it does, lower the heat a bit.
- It’s normal that it shrinks again when cooling down.
- I haven’t done more than one of the gluten-free variety, so I’m still experimenting, but from the feedback I’m going to try one or two more eggs in the next one(s).
- If you don’t use a non-stick spring form, use some butter or margarine or oil to prevent it from sticking.
Any questions? Ask back!