FARMER CHEESE CHEESECAKE
Categories Cake Cheese Egg Dessert Bake Shavuot Cottage Cheese Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
- Purée 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 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.
- 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.
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Azaira Ellis
[email protected]Not bad, but not my favorite.
patricia wright
[email protected]I've been making this cheesecake for years and it's always a hit. I love the combination of the creamy filling and the graham cracker crust. I usually add a cup of fresh berries to the top before baking. It's a great dessert for any occasion.
ayo fancy
[email protected]A bit too sweet for my taste, but still good.
Joseph Belsito
[email protected]I was pleasantly surprised by how easy this cheesecake was to make. The crust is simple and the filling is smooth and creamy. I used a springform pan and baked the cheesecake for 60 minutes, then let it cool in the oven for an hour. After that, I ref
M Airtza
[email protected]Easy, cheesy, delicious!