Farmer cheese cheesecake

1 servings

Ingredients

Quantity Ingredient
1 Crumb-crust recipe; made with finely
; ground graham
; crackers
5 packs Farmer cheese; (or cottage cheese),
; softened (8-oz)
3¾ tablespoon All-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 larges Eggs
2 larges Egg yolks
½ teaspoon Vanilla

Directions

Make crumb crust as directed in separate recipe. Preheat oven to 550F.

Puree farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. 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.

Put springform pan with crust in a shallow baking pan. 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. Reduce temperature to 200F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours.

Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Cooks' note:

• Cheesecake keeps, covered and chilled, 2 weeks.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 560 Calories (kcal); 33g Total Fat; (54% calories from fat); 36g Protein; 26g Carbohydrate; 1360mg Cholesterol; 292mg Sodium Food Exchanges: 1½ Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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