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Austrian cheesecake
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| Artist: |
_ |
| Categories: |
Cakes, Cheese, Cheese & Eggs, Cheesecakes, Desserts |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | | Shortbread | | | CHEESECAKE | | 2
| cup | Cottage or Farmer Cheese | | 1/2
| cup | Sugar, Granulated | | 5
| | Eggs, Large, Separated | | 1/2
| cup | Milk | | 1/2
| tsp | Lemon Rind, Grated | | 1
| tsp | Vanilla Extract | | 3/4
| cup | Unbleached Flour, Sifted | | 1/4
| cup | Confectioners' Sugar | | 3
| tbsp | Golden Raisins, FinelyChopped |
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Procedures:
| 1 | Preheat the oven to 300 °F. | | 2 | Press the cheese through a sieve. | | 3 | In a large mixing bowl, beat together the cheese and sugar until light. | | 4 | Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. | | 5 | Stir in the flour and blend until smooth. | | 6 | 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. | | 7 | Fold the whites into the cheese mixture. | | 8 | Gently stir in the raisin bits, then pour the mixture into the prepared crust. | | 9 | Bake for 55 minutes or until the center appears firm. | | 10 | Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature. |
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