Polish cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Shortbread; See Recipe # 23 |
| 4 | cups | Dry Curd Cheese; 2 lbs, * |
| ½ | teaspoon | Salt |
| 1½ | cup | Sugar; Granulated |
| 1 | cup | Unbleached Flour |
| ½ | cup | Confectioners' Sugar |
| ½ | teaspoon | Cinnamon; Ground |
| 4 | eaches | Eggs; Large, Lightly Beaten |
| ½ | cup | Butter; Melted |
| 1 | teaspoon | Vanilla Extract |
| ¼ | cup | Brown Sugar; Packed |
| ¼ | cup | Butter; Melted |
| 1 | tablespoon | Unbleached Flour |
Directions
CRUST
CHEESECAKE
CRUMB TOPPING
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
~------------------------------------------------------ ~----------------- Preheat the oven to 350 degrees F.
Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill.