-CRUST-
Shortbread
CHEESECAKE
2 c Cottage or Farmer Cheese 1 ts Vanilla Extract
1/2 c Sugar; Granulated 3/4 c Unbleached Flour; Sifted
5 Eggs; Large, Separated 1/4 c Confectioners’ Sugar
1/2 c Milk 3 tb Golden Raisins;FinelyChopped
1/2 ts Lemon Rind; Grated
Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a
large mixing bowl, beat together the cheese and sugar until light. Add the
egg yolks, one at a time, beating well after each addition, then add the
milk, lemon rind, and vanilla. Stir in the flour and blend until smooth.
In another large mixing bowl, beat the egg whites until they form soft
peaks, then gradually add the confectioners’ sugar beating until they form
stiff peaks. Fold the whites into the cheese mixture. Gently stir in the
raisin bits, then pour the mixture into the prepared crust. Bake for 55
minutes or until the center appears firm. Let the cake cool in the oven for
15 minutes, then allow to cool to room temperature.
Yields
10 servings