Liv Syrnyk (Easter Cheesecake with Sultanas)

Ingredients:

For the Base:
140g flour
100g sugar
1 tsp baking powder
120g butter
2 egg yolks
2 tbsp sour cream
freshly-grated zest of 1 lemon
1 egg white, beaten with 1 tbsp water, to glaze
2 tbsp coarse sugar

For the Filling:
140g sultanas
225g Ricotta cheese (or farmer cheese), well drained (or you can use my home-made ricotta cheese recipe to prepare your own)
4 eggs, separated
1 tsp vanilla extract
juice of 1 lemon
finely-grated zest of 1 lemon
6 tbsp sugar

For the Chocolate Coating:
100g dark chocolate (about 80% cocoa solids), chopped
50g butter, diced

Method:

Begin with the pastry base. Cream together the sugar, butter and baking powder until pale and fluffy. Add the egg yolks one at a time, beating thoroughly after each addition then add the sour cream and beat well. Sift the flour into a separate bowl and mix in the lemon zest. Add the flour to the butter mix, combining thoroughly, then bring the mixture together as a dough. Form into a ball, then cover in clingfilm (plastic wrap) and place in the refrigerator to chill for at least 2 hours.

Butter the sides and base of a deep cake tin then roll out the pastry on a lightly-floured work surface to about 8mm thick then press into the pan to line it. Trim any overlapping edges with a sharp knife then set in the refrigerator to chill.

For the filling, place the sultanas in a bowl, cover with hot water and set aside to plump up for about 20 minutes then drain. Cream together the cheese and egg yolks in a bowl then add the vanilla extract, lemon juice, lemon zest and the plumped sultanas. Meanwhile, beat the egg whites until they form soft peaks then add the sugar 1 tbsp at a time and continue beating until stiff. Fold the egg whites into the cheese mix then remove the pastry from the refrigerator and fill with the cheese mixture, spreading evenly.

Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is set and golden and the filling has set. Brush with the egg white glaze, sprinkle with the coarse sugar then return to the oven and bake for 5 minutes more. Cool to room temperature before serving.

Once the cake is completely cold melt together the butter and chocolate (either in the microwave or carefully in a pan). Pour the chocolate mixture over the cheesecake then set aside for the chocolate to set. Serve sliced.

Find more Easter Recipes Here