1 Crumb-crust recipe; made
-with finely
; ground graham
; crackers
5 pk Farmer cheese; (or cottage
-cheese),
; softened (8-oz)
3 3/4 tb All-purpose flour
Finely grated zest of 1
-orange
Finely grated zest of 1
-lemon
5 lg Eggs
2 lg Egg yolks
1/2 ts Vanilla
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.
Yields
1 servings