Delicious Austrian Cheesecake – Another Mary Berry winner


Published by Dorland Kindersley 2012

I’ve yet to try a Mary Berry recipe that doesn’t turn out well and the publishers, Dorland Kindersley, use an excellent photographer to illustrate her books.

I hate cookbooks without illustrations – I like to have some idea of what I am aiming for. Shame not all the recipes in her latest book Everyday are illustrated.

Josh fancied the recipe for a baked cheesecake in his newspaper. It looked a bit weird to me so I consulted my favourite Mary Berry book and found this recipe for Austrian Cheesecake.

Tastes as good as it looks


Delicious and nice not having a biscuit base. Not so clingy or filling. Freezes well – if you don’t scoff it all!!




Grease and line the bottom of a 20cm springform tin 

90gm margarine/ butter
150gm caster sugar
300gm curd/ cream cheese

60gm ground almonds
2 tablespoons semolina
3 tablespoons lemon juice
1 teaspoon lemon zest

2 separated eggs
60gm sultanas

Icing sugar to decorate 

Mix the ground almonds and semolina
Stir 1 tab into the sultanas to stop them falling to the bottom

Cream the margarine/ butter, sugar and cheese
Beat in the egg yolks
Stir in the ground almonds, semolina, lemon zest and juice
Leave to stand 10 minutes 

Meanwhile whisk the egg whites until stiff
Fold in the sultanas and then the egg whites
Turn into the prepared tin and level 

Bake 25-35  minutes 185°C until golden-brown and a skewer comes out clean
Turn off the oven then leave in there for 1 hour

When cool, place a cut-out patterned doyley over the top
Sprinkle with icing sugar to make a pattern then remove doyley

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