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Topfenkuchen Cheesecake

Cuisine: German
Courses: Dessert
Serves: 8 people

Recipe Ingredients

2 1/2 cups 156g / 5.5ozFlour - sift on pastry board
1/2 cup 99g / 3.5ozSugar
2   Egg yolks
1 cup 198g / 7ozButter - softened
2 teaspoons 10mlLemon rind - grated
1 1/2 cups 219g / 7.7ozCottage cheese - sieved
4   Egg yolks
2 teaspoons 10mlLemon rind - grated
1/2 cup 99g / 3.5ozSugar
2 tablespoons 30mlFlour
4   Egg whites
1/2 cup 80g / 2.8ozRaisins
1/2 cup 46g / 1.6ozAlmonds - slivered/blanched

Recipe Instructions

Make a well in the center of the flour and put into it the next four ingredients. Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling.

On a floured board, roll out the dough into a 11X17" rectangle. Line a baking sheet with the dough and bake it in a moderate oven (350F), for about 15 minutes, or until it is about half done. Let it cool.

Add the 4 egg yolks and lemon rind to the cottage cheese. Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened. Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins and almonds.

Bake in a very slow oven (250F) about 45 minutes. Let cool and cut into large squares.

Gourmet's Old Vienna Cookbook


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