COUNTRY CHEESECAKE
DOUGH:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream
FILLING:
4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract
To make the dough, combine flour, sugar, baking powder, and salt in a
bowl. Using a pastry blender or two knives cut the butter into the flour
mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten
egg yolks into the dough mixture. Knead in the bowl until mixture begins to
form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one
to two hours.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in
approximately I 15 x 11" rectangle.
Line the bottom of the pan with the dough, stretching to fit so that it
comes up to about two thirds of the way up the sides of the pan.
For the filling, beat the eggs and egg white at high speed of electric
mixer until thick. Add the sugar gradually, continuing to beat at high speed
until egg whites are stiff, but not dry, and peaks form.
Press the cheese through a sieve or potato ricer or pulse in food
processor. Fold gently into beaten egg white mixture.
Add the remaining ingredients. Mix thoroughly, but gently so as not to
deflate the egg whites.
Turn the cheese filling into the dough lined pan.
Bake at 350F for 40 minutes or until set.
Cool and cut into squares.
marilyn
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