Source: Cheryl Searls. Madison, Wisconsin.
Makes 16 servings.
Preparation time: 1 hour
Tips: Good eaten warm or cold. Refrigerate unused portion
Cottage Cheese Cake
Ingredients
Preparation
CRUST:
1 cup sugar
1 egg
1/2 cup soft butter
1/2 teaspoon lemon extract or grated lemon peel
2 cups sifted flour
FILLING:
4 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
2 pounds cottage cheese, pressed through food mill
2 tablespoons flour
1/2 teaspoon lemon extract or grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup currants, optional
2 tablespoons sugar, to sprinkle
1/4 cup finely chopped pecans or walnuts, to sprinkle
1. CRUST:
-Mix sugar and egg. Add butter, then remaining ingredients. Add a little cream if the dough is too dry.
-Press dough into a 9"x13" pan. The dough should cover the bottom and about 2" up the sides.
2. FILLING:
- Beat egg yolks with sugar until light. Add remaining ingredients (except egg whites) and mix thoroughly.
- Optional, add 1/2 cup floured currants which have been soaked in hot water and squeezed dry.
- Fold in stiffly beaten egg whites.
- Pour into crust.
- Bake at 350 F degrees for 15-20 minutes.
- Sprinkle filling lightly with sugar and finely chopped walnuts. Loosen filling from crust with a knife around the edges to help it rise. Bake an additional 40-45 minutes or until center is firm.
- Turn off heat, open the oven door, and cool in oven for one hour.
NOTE: 1) Refrigerate uneaten portion of cake.
2) To make a smaller cake, use a 9" round pie plate and cut recipe in half, crust and filling. Reduce about 10 minutes for the last baking time.
