Cheesecake with cranberries and meringue
I came up with this cake after having some leftover cheeses in the fridge and not feeling like making a classic tart. I was initially inspired by Rudy's cake, but I modified the composition quite a bit, so the result turned out different and, I dare say, even better. It’s not complicated, but it requires a bit of patience to assemble. If you have all the ingredients at hand, the process goes pretty quickly. Quick info Total time: about 1 hour and 15 minutes (including cooling and preparations) Preparation time: 35 minutes (includes mixing, grating, stirring) Baking time: 40 minutes (in two stages) Servings: 20-24 pieces (from a 30x40 cm tray) Difficulty: medium Homemade recipe, suitable for tray desserts, especially when you have cheese to use. Ingredients For the crust: 4 egg yolks 200 g butter 150 g sugar 2 tablespoons cocoa 1 packet baking powder 400 g flour 1 pinch of salt coffee essence For the filling: 350 g salty cheese (cottage cheese or sheep cheese, I prefer slightly salty cottage cheese) 350 g ricotta 150 g sugar 50 g cranberries 2 eggs + 1 yolk zest of one lemon lemon essence For the meringue: 5 egg whites 1 pinch of salt 6 tablespoons sugar juice of one lemon If the cheese is too watery, add 1-2 tablespoons of semolina to the mixture. Preparation method 1. The crust In a large bowl, cream the butter with the sugar until fluffy. You can use a mixer or a wooden spoon, whichever is easier for you. Add the yolks, salt, and coffee essence. Mix well, then add the sifted flour with cocoa and baking powder. Start kneading until a crumbly dough is formed, similar to tart crust. Wrap the dough in foil and put it in the freezer for 30 minutes. It’s important for it to be cold so it grates more easily. 2. The cheese cream Grate the salty cheese on a large grater. Place it in a bowl with the ricotta, eggs, yolk, and sugar. Mix well until everything is homogeneous, then add the essence and lemon zest. Finally, add the cranberries and mix gently. If you see that the cheese is too watery, sprinkle the semolina now. 3. Assembling and baking the first stage Line a 30x40 cm tray with baking paper. Remove the dough from the freezer and grate it directly into the tray. Level it gently to get an even layer of dough crumbs. Spread the cheese mixture with cranberries evenly over it. Place the tray in the oven at 175°C (preheated oven) for 25 minutes. 4. The meringue While the cake is baking, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar while continuing to mix, then add the lemon juice. Mix until the meringue holds firm peaks. 5. The second baking stage Remove the tray from the oven, spread the meringue over the cheese cream, and level it out somewhat. Put the tray back in the oven, still at 175°C, for another 15 minutes or until the meringue turns slightly golden. 6. Cooling and portioning Let the cake cool completely before portioning it, as the crust is slightly crumbly when warm. Why I make this recipe often For me, this recipe is especially useful when I have mixed leftover cheeses and want a quick dessert without much hassle. It can be easily portioned for guests or for packing. It keeps well in the fridge and doesn’t lose its texture. I also like it because it’s not overly sweet and has a balanced taste between the slightly bitter crust and the cheese filling with cranberries. Tips and variations Tips If the cheese used is very soft or watery, don’t skip the semolina step – it helps the cream not to be too liquid. For a crunchier crust, leave it in for an extra 5 minutes during the first baking (without drying out the meringue at the end). Substitutions Cranberries can be replaced with raisins or currants, depending on what you have. You can use only cottage cheese if you don’t have ricotta, but combining them gives a more interesting flavor. Coffee essence can be replaced with rum or vanilla essence, according to preference. Variations If you want a sweeter cake, you can add more sugar to the meringue, but I find it balanced as is. For a different flavor, try adding a pinch of cinnamon to the crust. Serving ideas The cake cuts well only after it has completely cooled. It goes well with a simple tea or coffee, being quite filling. You can sprinkle a little grated lemon zest on top when serving. Frequently asked questions Can I use only sweet cheese for the filling? You can use only cottage cheese, but it’s good to add a pinch of salt for balance. The filling will be milder in taste. What if I don’t have cranberries? You can replace them with raisins or another dried fruit, or omit them completely. The final texture won’t be very different. Can I make the cake without meringue? Yes, but the meringue layer brings a pleasant contrast with the cheese and the crust. Without it, the cake will be a bit denser and less appealing. How do I know if the crust has baked during the first stage? You can tell when it becomes firm and starts to slightly color on the edges, but it shouldn’t be completely dry. Do I need to drain the cheese if it’s watery? If it has a lot of whey, it’s best to let it drain for a few hours or overnight; otherwise, it will make the dough soggy. Nutritional values Estimate for one serving (out of 20): approximately 200-220 kcal. Protein: 7-8 g Fat: 12-14 g Carbohydrates: 16-18 g The cake has quite a bit of fat from the butter and cheeses. The sugar is not excessive, considering the amount of crust and meringue. Storage and reheating It keeps well in the fridge, covered, for up to 3-4 days. I do not recommend reheating, as the meringue layer will lose its initial airy texture. It’s best cut and served cold. If you want to portion it beforehand, use a damp knife.
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