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Dessert

Austrian Cheesecake

A cheesecake made with cottage cheese, sugar, eggs, milk, lemon rind, vanilla, flour, confectioners' sugar, and raisins.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Austrian Cheesecake

Oven300°F
Time55 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat the oven to 300°F.

  2. Press the cheese through a sieve.

  3. In a large mixing bowl, beat together the cheese and sugar until light.

  4. Add the egg yolks one at a time, beating well after each addition.

  5. Add the milk, lemon rind, and vanilla.

  6. Stir in the flour and blend until smooth.

Fold in the whites

  1. In another large mixing bowl, beat the egg whites until they form soft peaks.

  2. Gradually add the confectioners' sugar, beating until they form stiff peaks.

  3. Fold the whites into the cheese mixture.

  4. Gently stir in the raisin bits.

  5. Pour the mixture into the prepared crust.

Bake and cool

  1. Bake for 55 minutes or until the center appears firm.

  2. Let the cake cool in the oven for 15 minutes.

  3. Allow to cool to room temperature.

Nutrition, whole recipe (rough)

930Calories
35 gProtein
24 gFat
141 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Vanilla + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites whipped to peaks give the cake its light, airy structure, while yolks enrich the batter.
Cottage or farmer cheese
Forms the dense, creamy body of the cake once pressed smooth and baked.
Flour
Adds body and helps the batter hold its shape as it bakes.
Sugar
Sweetens the cheese base and helps it turn light when beaten.
Milk
Adds moisture and softness to the batter.

The step that matters

Folding in the egg whites. Whites hold air only when beaten to the right peak; overmixing deflates them, and stirring rather than folding knocks out the air that keeps the cake light.

Swap the lemon

How well each one fits the dish's main ingredients (cheese, sugar, egg, milk, vanilla, flour, raisin):

  1. Figfits better
  2. Pearfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against cheese, sugar, egg, milk, vanilla, flour, raisin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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