Olesea moved to Bristol from the Eastern European country of Moldova two years ago. Earlier this year she gave birth to a bouncy baby boy called Jacob! Jacob and his mummy are getting to know the other mums in their area, so keen baker Olesea brought this traditional Moldovan cheesecake to her new group. She said “they really liked it!”
This recipe is great for people on the go (including new mums!) as it’s very simple and and doesn’t require baking.
Ingredients:
100ml milk
200g butter
3 packs malted milk biscuits
500g or 2 packs of polish cottage cheese (it’s called “Twarog” and is sold in Tesco on the same shelf as the fresh meat)
1 cup of sugar
3-4 tablespoons of cocoa (optional)
100ml milk
200g butter
3 packs malted milk biscuits
500g or 2 packs of polish cottage cheese (it’s called “Twarog” and is sold in Tesco on the same shelf as the fresh meat)
1 cup of sugar
3-4 tablespoons of cocoa (optional)
A strong cheesecake tin
1. Add the sugar to the cheese.
2. Add the butter and mix well.
3. Heat the milk until warm, (just warmer than baby milk)
4. Dip a biscuit into the milk for one second and place on the base of the tin. Repeat with more biscuits until you’ve formed a complete base layer.
5. Divide the cheese mixture into half and spread on top of the biscuit layer
6. On top of the cheese, make another biscuit layer as before
7.* (optional) Add cocoa to the remaining cheese and mix well.
8. Spread the rest of this cheese onto the biscuit layer.
9. Form the last biscuit layer by repeating step 6.
10. Crush the remaining biscuits and sprinkle on the top. You can also top with crushed nuts or cover it with melted chocolate.
11. Put the cake in the fridge for at least 3 hours, but better overnight.
6. On top of the cheese, make another biscuit layer as before
7.* (optional) Add cocoa to the remaining cheese and mix well.
8. Spread the rest of this cheese onto the biscuit layer.
9. Form the last biscuit layer by repeating step 6.
10. Crush the remaining biscuits and sprinkle on the top. You can also top with crushed nuts or cover it with melted chocolate.
11. Put the cake in the fridge for at least 3 hours, but better overnight.
