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12 Serves
101 Mins
Preheat your oven to 175°C and prepare a springform pan by lining it with parchment paper.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
210 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Add the Twaróg curd cheese and eggs to the butter mixture, beating until the batter is smooth and well-combined.
Gently fold in the flour and baking powder until just incorporated, being careful not to overmix the batter.
Pour the cheesecake batter into the prepared springform pan and bake for 66 minutes until the center is set but still slightly jiggly.
4
g37
g8
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Kenyan