Farmer Cheese Cheesecake
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Active time: 45 min
2
Start to finish: 10 hr
3
Make crumb crust as directed in separate recipe
4
Preheat oven to 550°F
5
Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth
6
Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth
7
Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions
8
Put springform pan with crust in a shallow baking pan
9
Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed
10
Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more
11
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack
12
Chill cake, loosely covered, at least 6 hours
13
Remove side of pan and transfer cake to a plate
14
Bring to room temperature before serving
15
Active time: 45 min
16
Start to finish: 10 hr
17
Make crumb crust as directed in separate recipe
18
Preheat oven to 550°F
19
Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth
20
Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth
21
Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions
22
Put springform pan with crust in a shallow baking pan
23
Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed
24
Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more
25
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack
26
Chill cake, loosely covered, at least 6 hours
27
Remove side of pan and transfer cake to a plate
28
Bring to room temperature before serving