Turkish · Dessert
Milky Cheese Pudding Cake
A Turkish-style sutlu peynirli kek - a soft, custardy cheese pudding cake made from drained ricotta, milk and eggs bound with just enough semolina and flour to hold its shape, baked low and slow until barely set. It sits between a cheesecake and a milk pudding: light, faintly lemony, and gently sweet rather than dense or rich.
$1
12 minsPrep
38 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
219Calories
9.4gProtein
8.7gFat
25.1gCarbs
16.4gSugar
0.4gFiber
77mgSodium
83mgChol
4.9gSat Fat
146mgPotassium
148mgCalcium
0.7mgIron
0.4mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 175C and lightly butter a 10cm springform tin, lining the base with a disc of parchment.
2
In a bowl, whisk the ricotta (90g) smooth, then beat in the egg (30g) and sugar-white (28g) until pale and no lumps remain.
3
Warm the whole milk (80g) slightly and stir it into the cheese mixture along with the vanilla extract (3g) and lemon zest (3g).
4
Sift the semolina (12g) and all-purpose flour (8g) over the batter and fold through gently until just combined - do not overmix.
5
Pour into the prepared tin, tap once on the counter to level, and bake for 35-40 minutes until the top is golden and just set with a slight wobble in the centre.
6
Turn off the oven, prop the door open, and let the cake cool inside for 10 minutes before transferring to a rack.
7
Cool fully to room temperature, then chill for at least 2 hours before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g drained ricotta
- 2.8 oz80g whole milk
- 5/85/8 eggs, beaten (30g)
- 1 oz28g sugar white
- 0.4 oz12g semolina
- 0.3 oz8g all purpose flour
- 0.1 oz3g vanilla extract
- 0.1 oz3g zested lemon
