Topfenkuchen cheesecake - german Recipe

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Topfenkuchen cheesecake - german

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Cakes, Cheese & Eggs, Cheesecakes, Desserts, Exotic, German, Poultry, Western European

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Ingredients:

Procedures:

1	Make a well in the center of the flour and put into it the next four ingredients.
2	Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling.
3	On a floured board, roll out the dough into a 11x17" rectangle.
4	Line a baking sheet with the dough and bake it in a moderate oven (350 °F>), for about 15 minutes, or until it is about half done.
5	Let it cool.
6	Add the 4 egg yolks and lemon rind to the cottage cheese.
7	Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened.
8	Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling.
9	Sprinkle the cake with the raisins and almonds.
10	Bake in a very slow oven (250 °F).
11	About 45 minutes.
12	Let cool and cut into large squares.
13	Gourmet"s old vienna cookbook