When Denise Locar was living in Romania, cornmeal-based cheesecakes were rustic, coarse-textured cakes, made with plenty of fat, polenta, eggs, and cheese — whatever was available at home. The word mălai, more familiar in Israel, simply means “cornmeal,” while alivenci is the name of the cake, which originates from Moldova, a region in northeastern Romania (not to be confused with the country Moldova). Its texture can range from a sweet polenta cake to a savory pie or cornbread.
“We used to make this cake often, including for Shavuot,” says Locar. In the past, she used to prepare a more rustic, yogurt-based version, based on a recipe she learned from her mother-in-law’s mother. “Then I discovered this version, which gives the cake a more delicate texture and flavor, and turns it into a light, airy cheesecake,” she adds.
Ingredients
½ cup (100 grams) melted butter
2 cups (500 grams) 9% gvina levana (or half ricotta, half full-fat Greek yogurt)
2 tablespoons farmer cheese
4 eggs
4.7 oz (130 ml) leben or plain yogurt
¾ cup (150 grams) sugar
5 tablespoons self-rising flour
4 tablespoons fine-ground polenta (not instant)
Zest of 1 lemon or 1 teaspoon vanilla extract
For serving:
Sour cream
Preparation
- Place all the ingredients in the bowl of a stand mixer and mix for 1-2 minutes using the whisk attachment.
- Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 350°F (180°C). Grease a ceramic or Pyrex baking dish with butter. Pour in the mixture and bake until deeply golden but not browned — about 30 minutes. Serve warm, with sour cream on the side.
