Austrian Cheesecake – Mary Berry’s Baking Bible

Caution contains nuts.

Mary Berry’s Baking Bible has a whole section on cheesecakes, I wanted to make this cheesecake however the recipe stated a 23cm/9in springform tin and I only had a 19cm/7.5in springform tin. I wasn’t about to get another tin for just one recipe. It made me realise another thing I would like in a cake recipe is some flexibility on tin sizes so I decided to modify the quantities to work with the tin size I had. I’ve given the quantities I used in brackets after Mary Berry’s quantities.

I really liked this cheesecake, great dessert option.


  • 150g (110g) softened butter
  • 150g (110g) caster sugar
  • 550g (400g) ricotta cheese
  • 4 (3) large eggs, separated
  • 50g (35g) ground almonds
  • 100g (75g) semolina
  • 100g (75g) raisins
  • zest and juice of two (one) large lemons
  • icing sugar to dust


  1. Set oven to 190 c and grease a springform tin and line the base with baking parchment.
  2. Beat the softened butter, sugar and ricotta together well until light and creamy. Beat in the egg yolks one at a time. Fold in the ground almonds, semolina, raisins and lemon zest and juice.
  3. Leave to stand while whisking the egg whites. Fold these into the mixture and pour into the prepared tin.
  4. Bake for approximately 1 hour or until firm, covering the top to prevent burning if necessary.
  5. When cooked, turn off the oven and leave the cheesecake to cool in the oven for about an hour. When ready to serve, dust with icing sugar. Enjoy!

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