2 c Flour
1/2 c Confectioners sugar
Zest of 1 lemon *
2 Egg yolks, slightly beaten
2 Sticks, unsalted butter
16 oz Cream cheese
1 lb Cottage cheese, drained
2 c Confectioners sugar 10X
1/4 c Flour
1/4 ts Salt
6 lg Eggs
2 tb Instant coffee
2 tb Amaretto liqueur
In a large bowl, mix flour, 1/2 cup confectioners sugar and zest. Add
yolks and butter, beat together. Form dough into two balls [ 1/4 and
3/4 ] and chill for one hour. Pat large ball into a 9 inch springform
pan to form crust which will come up the sides 2 inches. Beat cheeses
until fluffy. Add 2 cups confectioners sugar, flour and salt. Add
eggs, one at a time, beating well after each addition. Stir coffee
into amaretto to dissolve.
Add to cheese mixture and mix well. Pour mixture into prepared pan.
Bake in a preheated 275^ oven for 1 hour and 10 minutes. Towards end
of baking time, roll out the remaining dough on a floured surface and
cut into strips. Remove cake from oven, raise oven temperature to 350
degrees. Weave strips over surface of cake, cutting off excess dough.
Press ends of strips with a spoon against the cake’s crust. Return to
oven and bake 15 minutes longer. Cool in oven with door ajar for one
to two hours. Refrigerate.
Remove sides when completely cool. Dust with confectioners sugar.
Yields
1 Servings