Hand-mixed festive cheesecake with raisins

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Today I'd like to share a recipe for a cheesecake hand mixed in a makutra - clay bowl with grooves. It's a festive cheesecake that my mother-in-law always prepares for special occasions.


You need to put a bit of heart into this cake, but it's absolutely worth it. Cheesecake is delicate, crumbly, and full of soft raisins. It's lightly vanilla in flavour and quite sweet, and dark chocolate glaze balances it out. If you don't have a makutra at hand, you can prepare it with an electric mixer - steps will be exactly the same, and the flavour still fabulous.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 22 x 22 cm cake)

Cheesecake

  • 1 cup (~130 g) raisins
  • 160 g unsalted butter
  • 4/3 cup (~160 g) icing sugar
  • 8 egg yolks
  • No sugar instant vanilla pudding mix
  • 1 tsp baking powder
  • 1.5 tsp vanilla paste
  • 1 kg low salt creamy cheese, such as ground curd cheese or drained ricotta
  • 2 tbsp (~20 g) semolina
  • 1 tbsp wheat flour
  • 8 egg whites
  • Pinch of salt

Glaze

  • 100 g dark chocolate (72%)
  • 100 g whipping cream

Method

  1. Pour hot water into a cup of raisins. Set raisins aside as you prepare cheese batter.
  2. Add 160 g soft butter into a makutra. Grind it with a wooden stick until light and smooth. Add 160 g icing sugar in batches, combining the contents of the bowl with the stick each time before adding the next part. Rub in 8 egg yolks the same way next, one at a time. Add 1 pack Polish no sugar vanilla pudding mix, 1 tsp baking powder and 1.5 tsp vanilla paste. Grind them together with the stick until fully combined.
  3. Add 1 kg of cheesecake-style Polish curd cheese or regular Polish curd cheese that you ground twice in a few batches. Grind it carefully each time before adding the next part.
  4. Finally add 20 g semolina and mix it in with a wooden spoon until evenly distributed in cheese batter.
  5. Press soaked raisins gently to remove excess water and put them onto a plate lined with paper towel. Pat them dry with a second towel and transfer them into a separate bowl. Add 1 tbsp wheat flour and mix them through to coat each raisin with flour. Add raisins to cheese batter and mix them in until evenly distributed.
  6. Pour 8 egg whites into a large bowl and add a generous pinch of salt. Whip egg whites with an electric mixer until stiff peaks, starting at low speed and increasing it as egg whites become fluffier. Add whipped whites into cheese batter in three batches, gently folding them in with a silicone spatula.
  7. Pour cheese batter into a baking tin (22 x 22 cm) lined with baking paper and even out the top. Bake the cake in a conventional oven preheated to 180 deg C for 60 minutes. Turn the oven off then and wedge oven door ajar. Keep the cake in as it cools. Once it reaches room temperature, take it out of the oven.
  8. Prepare chocolate glaze. Put 100 g dark chocolate (72%) into a glass bowl and add 100 g whipping cream. Put them into a microwave oven at full power for a minute overall, stirring every 20 seconds to prevent chocolate from scorching. Set glaze aside for 5 minutes to cool slightly.
  9. Pour glaze on top of cheesecake. Spread it evenly and set cheesecake aside for glaze to set or put it into a fridge overnight.
  10. Enjoy!  

Approximate nutritional value

100 g

  • 259 kcal
  • Carbs: 24 g 
  • Fat: 15 g
  • Protein: 7 g
  • Fibre: 0 g

1 slice (recipe makes 16 slices)

  • 315 kcal
  • Carbs: 29 g 
  • Fat: 19 g
  • Protein: 8 g
  • Fibre: 0 g

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