Latvian Cheesecake Recipe (Biezpienmaize) | Latvian Recipes

curd cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Add flour, baking soda, and cinnamon to a food processor.

Add sugar and cold cubed butter, then process until it resembles fine crumbs.

Add eggs gradually, mixing until the mixture becomes wet.

Clump the mixture together by hand and wrap in cling film, resting for 30 minutes to 1 hour.

Soak raisins in hot water for about 30 minutes, then drain and dry with a paper towel.

Coat raisins in a little flour to prevent sinking in the mixture.

Mix egg yolks with sugar until combined, adding more yolks gradually.

Add softened butter and mix until creamy, then incorporate dry cottage cheese in bits.

Add soaked and floured raisins to the mixture and mix until combined.

Add vanilla extract and mix again.

Spread the dough into a lasagna dish to form the crust.

Whisk egg whites with a pinch of salt until soft peaks form, then fold into the cottage cheese mixture.

Spread the cottage cheese mixture evenly over the crust.

Brush the top with egg wash.

Bake at 180°C (350°F) for 45 to 50 minutes, checking for doneness with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens