MY COOKBOOK

MY COOKBOOK
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5.9.10

DRY CURD CHEESECAKE


This rustic cheesecake has a nice texture. Eat it as is or with a fruit coulis. I used a small sringform cake pan, but it should work just as well in a regular cake pan. I cut this slice while still warm.

CRUST:

1-1/2 cups flour
1/4 cup sugar
1/4 tsp baking powder
1/3 cup cold butter
1 egg yolk
1-1/2 Tbsp sour cream

• In a large bowl combine flour, sugar and baking powder.
• Add the cold butter and rub into flour with clean hands.
• Add the egg yolk and sour cream and mix to combine.
• Roll dough large enough to line the pan and come up the sides part way.

FILLING:
3 cups dry curd cottage cheese
1/2 cup butter, softened
1 cup + 1/2 cups icing sugar
4 eggs, separated
2 Tbsp flour
1 Tbsp cornstarch
1/2 Tbsp baking powder
1 tsp vanilla

• Crush the dry curd cottage cheese in a food processor.
• In a medium bowl, cream together the butter and 1 cup icing sugar until fluffy.
• Add the cottage cheese.
• Add the egg yolks, flour, cornstarch, baking powder and vanilla.
• Mix ingredients until well combined.
• In a clean bowl beat the egg whites until hard peaks form.
• Beat in the remaining 1/2 cup icing sugar.
• Gradually, gently fold the beaten egg whites into the cheese mixture.
• Pour the cheese batter into the pastry lined pan.
• Bake at 350F for 60 minutes or until golden brown and puffy.
• Place on a wire rack to cool.

  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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