Dutch Cheesecake
Submitted by teedle
An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.
YIELD
10 servingsPREP
15 minCOOK
45 minREADY
1 hrsForget everything you think you know about cheesecake. This Dutch version uses Gouda cheese, giving it a savory-sweet flavor profile that’s completely different from the New York-style heavyweight.
Grated Gouda gets beaten with egg yolks, confectioners’ sugar, cream, lemon juice, and lemon zest, then lightened with stiffly beaten egg whites for an airy, almost souffle-like texture.
Golden raisins add little pops of sweetness throughout, and the shortbread tart crust keeps things buttery and crisp on the bottom.
It’s lighter than you’d expect, with a subtle tangy depth that’ll surprise anyone who tries it.
Kitchen Tips
- Use young Gouda, not aged. Young Gouda melts smoothly and has a milder, creamier flavor. Aged Gouda is too crumbly and sharp for this application.
- Grate the cheese finely so it melts evenly into the batter. Large shreds won’t incorporate properly.
- Fold the egg whites gently in thirds. This keeps the batter light and gives the cheesecake its characteristic airy lift.
- Chill thoroughly before serving. The texture and flavor improve dramatically after a few hours in the fridge.
Ingredients
Directions
Use an 8-inch tart pan in this recipe.
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, beat together the egg yolks and ¼ cup of the confectioners’ sugar until well blended - about 5 minutes.
Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
Beat the egg whites until frothy, then gradually add the remaining confectioners’ sugar and continue to beat until the whites form stiff peaks.
Fold the egg whites into the cheese mixture.
Pour the cheese mixture into the prepared crust and bake for 45 minutes.
Cool to room temperature, then chill before serving.
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