Yield: 8 servings
|2 pounds||Farmer's cheese; OR|
|1 pounds||Farmer's cheese and 1 pound cream cheese|
|6 larges||Eggs; lightly beaten|
|6 tablespoons||All-purpose flour|
|½ teaspoon||Baking powder; optional|
|½ teaspoon||Salt; or to taste|
|2 cups||Heavy cream or milk|
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan or an 8-inch springform pan.
Beat the cheese until smooth. Beat the eggs with the flour, baking powder, and salt. Stir in the cream. Blend into the cheese. Pour into the prepared pan.
Bake until golden brown, about 30 minutes. Turn off the heat and let the pudding cool in the oven.
Sweet Cheese Pudding: Add 1 cup sugar, 2 teaspoons vanilla extract, and if desired, 1 cup toasted almonds. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 28, 1998, converted by MM_Buster v2.0l.