-CRUST-
Shortbread; See Recipe # 23
CHEESECAKE
4 c Dry Curd Cheese; 2 lbs, *
1/2 ts Salt
1 1/2 c Sugar; Granulated
4 Eggs; Large, Lightly Beaten
1/2 c Butter; Melted
1 ts Vanilla Extract
CRUMB TOPPING
1 c Unbleached Flour
1/2 c Confectioners’ Sugar
1/2 ts Cinnamon; Ground
1/4 c Brown Sugar; Packed
1/4 c Butter; Melted
1 tb Unbleached Flour
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
———————
—————— Preheat the oven to 350 degrees F.
Place the cottage cheese in a sieve and drain. In a small bowl, mix
the flour, salt, and sugar. Set aside. In a large bowl, combine the
cottage cheese with the eggs, butter, and vanilla. Mix until well
blended and smooth. Add the dry mixture and blend well. Pour the
mixture into the prepared crust and set the cake aside. Prepare the
topping by sifting the flour, sugar, and cinnamon together. Add the
brown sugar and blend well. Pour the melted butter over the topping
mix and immediately stir with a fork to form small crumbs. Sprinkle
the topping mix over the surface of the cake and bake the cake for 50
minutes, or until done. Cool to room temperature and then chill.
Yields
10 Servings