When in Lithuania we were eating loads. No wonder I gained so much weight! Never the less I am missing Lithuanian food, especially the cheesecake (technically it’s a curd cake) that is fit to eat for breakfast. I was so eager to try and make one myself that as soon as I got home I tried making it using more available alternative, Ricotta (so it is a cheesecake after all!). I would personally say that I could not notice any difference between two. I love that it is not too sugary and can be dressed up as you like. I love it with cream fraiche and pureed strawberries. Next time I shall try with honey me thinks ;-).
makes a very small cheesecake that makes up breakfast for two (feel free to double up)
- 2tbsp semolina
- 4tbsp full fat milk
- 50g butter
- 2tbsp sugar
- 2 eggs, separated
- 250g ricotta cheese
1. soak semolina in milk for at least 30min or overnight in the fridge.
2. Cream butter with sugar than gradually add egg yolks, soaked semolina, ricotta cheese and mix everything to combine well. Carefully fold in whisked egg whites.3. Spoon the cake mixture into lined spring form. Bake in 180C preheated oven for 25-30min.4. Meanwhile prep your toppings. I pureed strawberries with a little sugar (you need it somewhere sometimes).5. Serve it warm or cold the next day. Enjoy!