Recipe: Blue Bay Cheesecake
Simply delicious and gluten free
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Andriy and Taras Kogut are the familiar faces of Blue Bay Cheese
Blue Bay Cheesecake
Serves 12-15. Preparation time: 45 minutes, baking time: 45 minutes.
This recipe comes from Irene, mother of Blue Bay Cheese's owner Andre Kogutwith
Blue Bay Cheese has all the necessary ingredients with the cheese (made on the premises) and free range eggs which are used for this cake. They also sell freshly made cheesecakes. Truly from paddock to plate experience.
Blue Bay Cheesecake is very light, gluten free and simply delicious. This is a cross between a pudding and a cake. When served warm, the luscious soft and delicate centre is beautifully balanced by the tang of the lemon.
Irene keeps the old-fashioned recipe and still makes those cakes in the traditional way and she is very happy to share her recipe.
Ingredients:
- 500g Blue Bay Ricotta
- 500g Blue Bay Quark
- 3 large or 5 small free range eggs
- 1 lemon (juice and rind)
- 200g caster sugar
- 1 tbsp corn flour
- 1 tsp vanilla extract
Method:
- Preheat the oven to 170°C.
- Grease a 20cm/8in, loose-bottomed cake tin with the olive oil or butter. Line the base with baking paper.
- Separate the egg whites from the yolks.
- Beat the egg yolks and sugar, mix in the ricotta and quark cheese, followed by corn flour, vanilla extract and the lemon juice and rind until the mixture is light and fluffy.
- Beat the egg whites in a clean bowl until they start to form stiff peaks, then gently fold into the cake mixture.
- Pour into the prepared cake tin, smooth over the top and smear with the beaten egg yolk.
- Bake in the oven for about 45 minutes to 1 hour, until lightly browned and still slightly soft in the centre.
- Allow to cool slightly in the tin, then turn out. Serve warm or cold, dusted with icing sugar or coulis on the top.
Sprinkle icing sugar on the top to serve. Strawberries or any other fresh berries or coulis can be served on the top as well.
Enjoy!
Regions
- Mornington Peninsula (VIC)
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