Austrian Curd Cheesecake


  1. Preheat the oven to 170ºC fan oven/190ºC/gas 5. Grease a 23cm springform cake tin and line the bottom greaseproof paper.
  2. Beat together the butter, sugar and curd cheese until light and fluffy. Add the egg yolks and beat well.
  3. Add the almonds, sultanas, polenta, and the zest and juice of the lemons. Gently mix together. Leave to stand for 10 minutes
  4. In another bowl whisk the egg whites until they are stiff but not ‘dry’. Fold into the cake mixture.
  5. Pour into the cake tin and smooth over.
  6. Bake for 30 minutes in the oven. Place a piece of foil over the top of the cake tin, this will prevent it getting too brown. Cook for a further 30 minutes. Switch off the oven and leave the cake in until the oven cools down.
  7. Once the cake is completely cooled dredge with icing sugar.


  • 150g butter
  • 275g caster sugar
  • 550g curd cheese
  • 4 large eggs, separated
  • 100g ground almonds
  • 100g sultanas
  • 50g fine polenta
  • zest and juice of 2 lemons
  • icing sugar



28p / slice



prep time

20 Mins

cook time

60 Mins



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