Yes, this cheesecake is really grated!
More specifically, the dough that makes up the top and bottom layer is grated.
It is an absolutely delicious cake.
I am sure you will love it!
~~~
To make the dough you need:
1 3/4 cups (230 grams) all-purpose flour
1/2 cup (110 grams) unsalted butter
1 teaspoon baking powder
1 tablespoon cocoa
2 tablespoons confectioner’s (or icing, powdered) sugar
2 tablespoons milk
For the filling you need:
16 ounces (500 grams) cream cheese
2 eggs
1 1/2 cups (150 grams) confectioner’s (or icing, powdered) sugar
1 tablespoon corn starch
1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
1 tablespoon lemon zest
~~~
1. Preheat an oven to 350 F (176 C).
2. Grease and flour a springform pan.
3. In a larger bowl mix the flour and the baking powder.
Then add the butter, cocoa powder, sugar and milk.
4. Using hands form a firm ball.
Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).
(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)
5. Now let’s make the cream cheese filling.
In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch.
Beat on medium speed until smooth (about 2 minutes).
6. In a separate bowl beat the egg whites until the mixture holds stiff peaks.
7. Mix the cream cheese mixture with the whipped egg whites gently.
8. Remove the dough from the fridge.
Cut it in two halves.
Grate the first half of the dough in the pan.
9. Now spread the cheese filling over the dough evenly.
10. And grate the second half of the dough over the top.
11. Bake for about 45-50 minutes.
Remove from the oven and let cool.
Don’t worry if the cake still wobbles a little when shaking a pan gently. It should be that way.
For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.
The great thing about cheesecake is that is stores very well and can also be frozen for several months.
P.S.: Writing this post and going through all those pictures made me so hungry for the cake again I had to arm myself like this.
That thing on the right is vanilla custard.
What an evening!
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Mmmmm…Cheesecake! The grated dough is so unique. Interesting that the bottom makes a crust and the top looks almost streusel-ish. Or it could be analogous to an intense ice cream sandwich! Yum!!! You’ve got me drooling
Ha! Love the looks of it!
what a yummy looking cheesecake!!! i’ve been baking cheesecakes every weekend coz my kids and friends love eating cheesecake. i can’t wait to try your yummilicious cheesecake!!!
thanks for the great recipe…
jo
That looks GOOD! I’ve never tried to make whole cheesecake but I think I’ll try that one.
I wonder, have you ever put the dough in the freezer before grating it?
No, I haven’t! But it seems to be a very good idea! The firmer the dough gets the better, right?
This looks delicious! I’ll be trying this recipe very soon! Thanks. Great photos!!
It looks delicious for sure!
Nice one, exactly like my mum used to bake. Then I looked at the other posts and recognized gingerbreads and other things at the market. We must come from the same country
Yay, hello dear Suzanna! How is the life in Ireland like? I like that country so much. Whole Britain is so close to my heart! I checked your blog but couldn’t send you a comment. It kept saying that it couldn’t verify my ID address. I wonder why…
Now the life in Ireland is pretty wet
I will check the setting in my blog to make sure everyone can leave a comment.
this is definitely on my must-try list… looks great!
i’m not a big fan of cheesecake, but i love crumb cake. that looks delicious.
[...] Grated Cheesecake Yes, this cheesecake is really grated! More specifically, the dough that makes up the top and bottom layer is [...] [...]
Wholly Yum! Wish I could have a piece right now…he he!
Nice blog you have!
Thank you all so much for your nice comments. They are highly appreciated!
Really nice idea for sandwiching the cheesecake in between the crust: crunchy, creamy, crunchy. Sounds addictive!
This looks amazingly delicious. So, you don’t pat the bottom crust down at all? You just grate it in?
Thanks and yes, exactly, I just grate it in… .
This unique recipe looks really, really delicious!
weird, unique, and completely decadent. this is outstanding!
I’m a big fan of cheesecake, and this one looks so good.
Beautiful, I’m certainly going to make it! Love the “grated” idea. But I’ll use the cottage cheese for the filling instead – I cringe every time I read the calorie tag of this cream cheese
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Thanks for this great recipe!
So I tried it… Actually I wanted to combine it with apples also. But I was not able to grind the dough (maybe because I used fat free sour cream instead of half the butter?), and I ended up just rolling the dough like for a tart.
. Next time I should follow your recipe exactly as is..
Anyways, with all my substitutions and experimental combination it was a total disaster
Oh my, I’m so sorry for you. Maybe freezing the dough for an hour or two could have helped you. I’m going to add that to the recipe… it could be quite helpful.
Hello, Petra. I have just discovered your blog and I can promise that it’s gorgeous. I came here looking for some thumbprint cookies, and I did not only find them, but a lot of very nice recipes, along with beautiful pictures.
Keep on going like this.
Greetings from Spain!
Yolanda
Thank you so much Yolanda for your nice words!
Delicious! What another great cheesecake recipe. Thanks for sharing, what an idea the dough on top too. ( i had to laugh at the ball pic, looks like a monster!!)