Cheesecake, Austrian
Source of Recipe
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Cheesecake, Austrian
for the shortbread crust:
2/3 c. crushed shortbread cookies
2 tbsp. sugar
2 tbsp. chilled butter, cut into small pieces
1 tbsp. ice water
for the cheesecake:
2 c. small curd cottage cheese
1/2 c. white granulated sugar
5 large eggs, yolks separated from whites
1/2 c. milk
1/2 tsp. grated lemon rind
1 tsp. vanilla extract
3/4 c. unbleached sifted flour
1/4 c. powdered confectioners sugar
3 tbsp. finely chopped golden raisins
for the shortbread crust:
Preheat oven to 400. Coat a 9" springform pan with cooking spray.
Mix crushed shortbread and sugar until well combined.
Add chilled butter until mixture resembles coarse meal.
Slowly add the ice water, until just blended (do not allow to form into a ball).
Firmly press the mixture into bottom of springform pan and bake for 10 minutes.
for the cheesecake:
Preheat the oven to 300.
Press the cheese through a sieve.
In a large mixing bowl, whip together cheese and sugar until light.
Add the egg yolks, one at a time, beating well after each addition.
Mix in 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 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.
Makes 10 servings.
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