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Italian Cheesecake




Source of Recipe


amethysts-recipes.com
RICH PASTRY
2 cups bread flour
1/4 cup sugar
1 teaspoon grated lemon rind
10 tablespoons butter or margarine, softened

2 egg yolks
2 tablespoons ice water
1 egg, separated
1 tablespoon water

In a medium bowl, combine flour, sugar, and lemon rind. Add butter, egg yolks, and water, working with fingertips to make a soft dough. Wrap in plastic wrap; refrigerate for 30 minutes.

FILLING

5 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
2/3 cup milk
1 teaspoon vanilla extract
1-1/2 cups cottage cheese
1/2 cup confectioners’ sugar
3 tablespoons bread flour
2 tablespoons chopped citron
2 tablespoons chopped candied orange peel
2 tablespoons chopped candied lemon peel
2 tablespoons orange liqueur
3 egg whites

In a medium saucepan, beat 2 egg yolks, sugar, and cornstarch until blended. Stir in milk until combined. Cook over low heat, stirring constantly, until thickened. DO NOT BOIL. Remove from heat; stir in vanilla. Cover the surface with waxed paper; cool.

In a medium bowl, combine cottage cheese, 3 egg yolks, confectioners’ sugar, and flour; beat until well blended. Fold in citron, orange peel, lemon peel, and liqueur. Stir in the cooled custard until well combined; set aside.

Preheat oven to 375°F. Grease a 9-inch springform pan with butter.

Divide the pastry into two pieces, making one piece two-thirds of the pastry. On a lightly floured board; roll out the large piece. Line the bottom and about 1-1/2 inches up the sides of prepared springform pan. Lightly beat egg white; brush over the pastry. Roll out the remaining pastry to 3/8-inch thickness; cut 10 1/4-inch-wide strips. Set strips aside.

In a medium bowl, beat egg whites until stiff but not dry. Fold into cheese mixture. Pour into the pastry lined pan; smooth the top. Arrange pastry strips in a lattice pattern over the cheese filling. Combine egg yolk and water; brush over the pastry edge and strips.

Bake 45 to 50 minutes or until a tester inserted near the center comes out clean. Cool completely in pan on a wire rack. Refrigerate until ready to serve.

Immediately before serving, carefully remove the sides of the pan; dust with confectioners’ sugar.