The old version of this cake was created by the Romans. This “modern” day version there are several hundreds of years. He was formerly sold by weight in Hungarian pastries that appeared in the Jewish community of London after the war.
For the dough
225g sifted flour
175 gr 4 egg yolks
50g caster sugar
1 tablespoon dessert wine or sherry
1 tablespoon grated lemon zest
A pinch of salt
For the filling
900 gr ricotta or cottage cheese sifted
4 tablespoons cream
100g caster sugar
1 tablespoon flour
½ teaspoon salt
1 teaspoon orange zest
4 egg yolks
1 tablespoon raisins
2 tablespoons of candied orange peel cut into cubes
2 tablespoons slivered blanched almonds
1 egg white beaten with a tablespoon of water
To make the dough, sift the flour and stir in the butter, egg yolks, sugar, wine or sherry, lemon zest and salt. Knead the dough into smooth ball. When smooth, cover it with transparent film and place in the fridge for a minimum of 30 minutes (or overnight).
Cut a rectangular cake pan 22.5 cm x 32.5 cm piece of parchment paper. Lined paper with flour. Cut the dough into four equal parts. Replace fourth in the fridge and knead again three quarters sets. Roll out the dough until 5mm thick on parchment paper to fit the bottom of the mold. Cut anything over dough and set aside. Put the dough on the parchment paper into the mold. Spread remaining dough into a strip 10 cm wide and wrap it around the rolling pin to power the place on the inner edges of the mold. Assemble the base and sides of the dough into the mold by joining so that the filling can not leak.
Pour the cream cheese, cream, sugar, flour, salt, vanilla, orange zest and egg yolks in a bowl and mix together until the device is homogeneous and smooth. Add the raisins, candied peel and the almonds. Pour this unit into the mold and smooth the surface with a knife.
Spread remaining dough into a rectangle 25 cm x 15 cm. Cut strips 1 cm wide. With a brush, brush with beaten egg white. Shaping a lattice crust on the device. Heat the oven to 180 ° C and bake the cheesecake. Weary cook for 1:15 or until pastry is golden. Cool the cake in the oven for an hour and then a grid. You must remove the mold before the cake cool completely. Finally, let cool in the fridge for at least 24 hours before serving.