Country Cheesecake Recipes

COUNTRY CHEESECAKE

Steps:

• Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
• Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
• Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
• Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.

COUNTRY CHEESECAKE

Steps:

• For dough, combine sifted flour, sugar, baking powder and salt in a bowl.
• With pastry blender, cut butter into flour mixture until coarse and crumbly.
• Beat egg yolks into sour cream then stir into flour mixture.
• Knead in the bowl until dough is well mixed and holds its shape.
• Refrigerate dough until easy to roll out, about 1 hour.
• On a floured surface, roll out to a 15 x 11 rectange to fit into a 13x9x2 pan.
• Fit dough into the pan so it comes about 2/3 of the way of the sides.
• For the filling: beat eggs and egg white at high speed with an electric mixer until thick.
• Gradually add sugar, beating at high speed until stiff, not dry peaks form.
• Press ricotta through a sieve and then fold into beaten egg mixture.
• Add remaining ingredients and mix thoroughly but gently.
• Turn filling into dough lined pan.
• Bake at 350 degrees until set, about 40 minutes.
• Cool completely before cutting in squares.
• Can be eaten plain or topping with your favorite cheesecake topping.