I have made this Saxon cheesecake a few times, especially when I had guests or when I had fresh cheese left in the fridge. It's not complicated, and the ingredients are those that are always found at home. The semolina base gives an interesting texture, and the layer of cheese with raisins makes it suitable for breakfast, not just as a dessert.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 25 minutes
Baking time: 35-40 minutes
Servings: 12
Difficulty: easy to medium
Recipe type: Saxon cheesecake with sweet cheese, homemade dessert
Ingredients
800 ml milk
220 g semolina
3 tablespoons sugar
a pinch of salt
500 g cottage cheese
5 eggs
50 g flour
50 g butter (plus a little for greasing the tray)
grated zest of one lemon
100 g raisins
1 packet vanilla sugar
powdered sugar for decoration
Preparation method
1. Start with the semolina base. Put the milk in a pot, add a pinch of salt and the 3 tablespoons of sugar. Put it on the heat and let it simmer until it starts to boil.
2. When the milk is almost boiling, gradually sprinkle the semolina in and stir vigorously to avoid lumps. Stir until the semolina thickens, but do not cook it too long – just enough to blend well with the milk. Set aside to cool slightly.
3. Meanwhile, prepare the filling. In a bowl, combine the cottage cheese, the 5 eggs, flour, melted butter, grated lemon zest, and vanilla sugar. Add the sugar (as much as you find suitable; I use 3-4 tablespoons, but this varies depending on the cheese's taste). Mix everything until you have a homogeneous mixture.
4. Grease a tray (approximately 25x30 cm or thereabouts) well with butter. Pour the semolina mixture and spread it evenly on the bottom of the tray.
5. Sprinkle the raisins over the semolina layer and gently press them down with your palm so that they sink slightly into the mixture, not just sit on the surface.
6. Pour the cheese mixture on top, spreading it evenly with a spatula or spoon.
7. Place the tray in the preheated oven at 180°C. Bake for 35-40 minutes, until the top of the cheesecake turns golden.
8. Remove the tray and let it cool completely in the tray. Do not try to cut or remove it while it is warm, as the semolina base is quite soft.
9. Cut into squares after it has cooled. Sprinkle powdered sugar on top before serving.
Why I make the recipe often
It is quick to prepare and I use almost only basic ingredients, ones that I always have on hand. The cheesecake keeps well for 2-3 days in the fridge and is also suitable for breakfast. It is substantial enough and not overly sweet.
Tips and variations
Tips
1. When making the semolina base, do not cook it too long; just stir it until it thickens – if you leave it on the heat too long, it will harden and won't spread easily in the tray.
2. If the cottage cheese is too wet, you can drain it a little before using it.
3. Do not cut the cheesecake while it is warm; it will crumble and not present nicely on the plate.
4. Place the raisins only between the semolina layer and the cheese layer – not directly in the cheese, so they do not absorb water during baking.
Substitutions
1. If you do not have cottage cheese, ricotta works too, but the texture will be finer.
2. The lemon zest can be replaced with orange zest for a different flavor.
3. If you do not want raisins, you can leave them out or use dried cranberries.
Variations
1. For a gluten-free version, you can try replacing the flour in the filling with almond flour or another gluten-free flour.
2. Those who prefer can add a few drops of vanilla essence to the cheese mixture for a more intense flavor.
3. If you want a richer dessert, you can add a tablespoon of heavy cream to the cheese mixture.
Serving ideas
1. The cheesecake is best served at room temperature or cold.
2. It goes well with plain yogurt or fresh fruits on the side, especially if served for breakfast.
3. For dessert, just the powdered sugar on top is sufficient.
Frequently asked questions
1. Can granulated cottage cheese be used?
Yes, but it is better to quickly pass it through a sieve or blend it for a finer texture.
2. What type of tray should I use?
A regular tray of 25x30 cm or a round one of 28-30 cm. It is important that it is not too large; otherwise, the cheesecake will turn out too thin.
3. Can I use plant-based milk instead of cow's milk?
For the base, you can try almond or soy milk, although the final texture may differ slightly.
4. If I don't have vanilla sugar, what can I use?
You can use a little vanilla essence or the seeds from half a pod.
5. Why do I need to let the cheesecake cool completely before cutting it?
The semolina base is quite soft while warm, and cutting it hot does not yield clean edges, and the pieces crumble.
Nutritional values
The values are estimated for one serving (out of 12), calculated with the ingredients above:
- Calories: approximately 220 kcal
- Protein: 8 g
- Carbohydrates: 32 g
- Fats: 6 g
These may vary depending on the type of cheese used, how fatty it is, and how much sugar you add.
Storage and reheating
The cheesecake keeps best in the fridge, covered, for 2-3 days. If you want, you can warm it slightly in the oven or microwave, but it is also good cold. I do not recommend freezing, as the texture will not be the same after thawing.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 25 minutes
Baking time: 35-40 minutes
Servings: 12
Difficulty: easy to medium
Recipe type: Saxon cheesecake with sweet cheese, homemade dessert
Ingredients
800 ml milk
220 g semolina
3 tablespoons sugar
a pinch of salt
500 g cottage cheese
5 eggs
50 g flour
50 g butter (plus a little for greasing the tray)
grated zest of one lemon
100 g raisins
1 packet vanilla sugar
powdered sugar for decoration
Preparation method
1. Start with the semolina base. Put the milk in a pot, add a pinch of salt and the 3 tablespoons of sugar. Put it on the heat and let it simmer until it starts to boil.
2. When the milk is almost boiling, gradually sprinkle the semolina in and stir vigorously to avoid lumps. Stir until the semolina thickens, but do not cook it too long – just enough to blend well with the milk. Set aside to cool slightly.
3. Meanwhile, prepare the filling. In a bowl, combine the cottage cheese, the 5 eggs, flour, melted butter, grated lemon zest, and vanilla sugar. Add the sugar (as much as you find suitable; I use 3-4 tablespoons, but this varies depending on the cheese's taste). Mix everything until you have a homogeneous mixture.
4. Grease a tray (approximately 25x30 cm or thereabouts) well with butter. Pour the semolina mixture and spread it evenly on the bottom of the tray.
5. Sprinkle the raisins over the semolina layer and gently press them down with your palm so that they sink slightly into the mixture, not just sit on the surface.
6. Pour the cheese mixture on top, spreading it evenly with a spatula or spoon.
7. Place the tray in the preheated oven at 180°C. Bake for 35-40 minutes, until the top of the cheesecake turns golden.
8. Remove the tray and let it cool completely in the tray. Do not try to cut or remove it while it is warm, as the semolina base is quite soft.
9. Cut into squares after it has cooled. Sprinkle powdered sugar on top before serving.
Why I make the recipe often
It is quick to prepare and I use almost only basic ingredients, ones that I always have on hand. The cheesecake keeps well for 2-3 days in the fridge and is also suitable for breakfast. It is substantial enough and not overly sweet.
Tips and variations
Tips
1. When making the semolina base, do not cook it too long; just stir it until it thickens – if you leave it on the heat too long, it will harden and won't spread easily in the tray.
2. If the cottage cheese is too wet, you can drain it a little before using it.
3. Do not cut the cheesecake while it is warm; it will crumble and not present nicely on the plate.
4. Place the raisins only between the semolina layer and the cheese layer – not directly in the cheese, so they do not absorb water during baking.
Substitutions
1. If you do not have cottage cheese, ricotta works too, but the texture will be finer.
2. The lemon zest can be replaced with orange zest for a different flavor.
3. If you do not want raisins, you can leave them out or use dried cranberries.
Variations
1. For a gluten-free version, you can try replacing the flour in the filling with almond flour or another gluten-free flour.
2. Those who prefer can add a few drops of vanilla essence to the cheese mixture for a more intense flavor.
3. If you want a richer dessert, you can add a tablespoon of heavy cream to the cheese mixture.
Serving ideas
1. The cheesecake is best served at room temperature or cold.
2. It goes well with plain yogurt or fresh fruits on the side, especially if served for breakfast.
3. For dessert, just the powdered sugar on top is sufficient.
Frequently asked questions
1. Can granulated cottage cheese be used?
Yes, but it is better to quickly pass it through a sieve or blend it for a finer texture.
2. What type of tray should I use?
A regular tray of 25x30 cm or a round one of 28-30 cm. It is important that it is not too large; otherwise, the cheesecake will turn out too thin.
3. Can I use plant-based milk instead of cow's milk?
For the base, you can try almond or soy milk, although the final texture may differ slightly.
4. If I don't have vanilla sugar, what can I use?
You can use a little vanilla essence or the seeds from half a pod.
5. Why do I need to let the cheesecake cool completely before cutting it?
The semolina base is quite soft while warm, and cutting it hot does not yield clean edges, and the pieces crumble.
Nutritional values
The values are estimated for one serving (out of 12), calculated with the ingredients above:
- Calories: approximately 220 kcal
- Protein: 8 g
- Carbohydrates: 32 g
- Fats: 6 g
These may vary depending on the type of cheese used, how fatty it is, and how much sugar you add.
Storage and reheating
The cheesecake keeps best in the fridge, covered, for 2-3 days. If you want, you can warm it slightly in the oven or microwave, but it is also good cold. I do not recommend freezing, as the texture will not be the same after thawing.