Latvian cheesecake (biezpienmaize)

Step 1

Preheat the oven to 180 degrees.

Step 2

Line 30 x 40cm baking tray with baking paper

Step 3

In a food processor, chop butter, sugar, flour and baking powder until well combined and fine crumbs are formed.

Step 4

Place 3/4 of the crumbs evenly in the pan and firm them down to create a solid base.

Step 5

Place in the fridge until required.

Step 6

Preheat the oven to 200 degrees.

Step 7

Roll the dough to the size of the baking tray.

Step 8

Lightly grease the tray and place the dough in the tray, making sure the dough does not overhang the edges.

Step 9

Place the sultanas in a hot water to soak for 5 minutes. Drain well and place on a paper towel to dry until required.

Step 10

Place the cottage cheese, sugar, sour cream and lemon rind in a food processor and process for 15 seconds.

Step 11

Separate the egg whites from the yolks.

Step 12

Add the yolks to the food processor and process for 10 seconds. Transfer the mixture to a large bowl. Stir through the starch and sultanas.

Step 13

Whisk the egg whites with electric mixer until firm. Fold the egg whites through the cottage cheese mixture.

Step 14

Pour the mixture on top of the prepared base. If using the crusty base, sprinkle the remainder of the crumbs on top of the filling.

Step 15

Bake in the oven for 40 - 45 minutes or until the filling is firm and golden brown.

Step 16

Remove the tray from the oven, let it cool down and cut in even sized rectangular pieces.