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.
From
Yields
1 Servings