Topfenkuchen Cheesecake

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour - sift on pastry board
1/2 cup	99g / 3.5oz	Sugar
2		Egg yolks
1 cup	198g / 7oz	Butter - softened
2 teaspoons	10ml	Lemon rind - grated
1 1/2 cups	219g / 7.7oz	Cottage cheese - sieved
4		Egg yolks
2 teaspoons	10ml	Lemon rind - grated
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Flour
4		Egg whites
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	46g / 1.6oz	Almonds - 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.

Source:
Gourmet's Old Vienna Cookbook

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