COUNTRY CHEESECAKE
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump golden raisins with a piecrust-like pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Number Of Ingredients 17
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.
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Nze Alpeace
[email protected]Overall, this is a good cheesecake recipe. The crust is easy to make and the filling is smooth and creamy. I would recommend it to anyone looking for a classic cheesecake recipe.
Orion IsFalling
[email protected]This cheesecake was a bit too bland for my taste. I think it could have used more flavoring, such as vanilla or lemon extract.
Mahdi farax
[email protected]I had some trouble with the crust. It was a bit too crumbly and didn't hold together very well. However, the filling was delicious and I would definitely try this recipe again.
Franklyn Ndubuisi
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter, fluffier cheesecake. However, the flavor was good and the crust was nice and crispy.
OSHUKO COMIC
[email protected]This is the best cheesecake recipe I've ever tried! The crust is flaky and buttery, and the filling is creamy and rich. I love the hint of lemon flavor. It's the perfect dessert for any occasion.
Zaheer Iqbal
[email protected]I made this cheesecake for a dinner party and it was a big hit! Everyone loved it. The crust was perfectly crispy and the filling was smooth and creamy. I will definitely be making this again.
King sneaky yt
[email protected]I followed the recipe exactly and my cheesecake turned out great! The crust was crispy and the filling was creamy and flavorful. I would definitely make this again.
Emily Wells
[email protected]This cheesecake was a bit too bland for my taste. I think it could have used more flavoring, such as vanilla or lemon extract.
XenoDBL
[email protected]I had some trouble with the crust. It was a bit too crumbly and didn't hold together very well. However, the filling was delicious and I would definitely try this recipe again.
Ramsath Ramsath
[email protected]This cheesecake was a bit dense for my taste. I prefer a lighter, fluffier cheesecake. However, the flavor was good and the crust was nice and crispy.
Emmanuel Amoussou
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good. The crust was nice and crispy, and the filling was creamy and flavorful. I would recommend using less sugar next time.
Patrick Mcsweeney
[email protected]I'm not a big fan of cheesecake, but I tried this recipe and it was surprisingly good! The crust was crispy and the filling was smooth and creamy. I would definitely make this again.
BLACK SHADOW GAMAR
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. The crust was perfectly crispy and the filling was creamy and flavorful. Definitely a winner!
Blion Breswell
[email protected]This is the best cheesecake recipe I've ever tried! The crust is flaky and buttery, and the filling is creamy and rich. I love the hint of lemon flavor. It's the perfect dessert for any occasion.
Maureen Alivitsa
[email protected]I love this cheesecake recipe! It's so easy to make and always turns out perfect. The crust is the perfect balance of crispy and chewy, and the filling is smooth and creamy. I've made it for parties, potlucks, and even just for my family, and it's al
Thomas jay
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone raved about how delicious it was. The crust was the perfect combination of crispy and chewy, and the filling was creamy and flavorful. Definitely a keeper!
barbara rupp
[email protected]This was my first time making a cheesecake and it turned out great! The crust was easy to make and the filling was smooth and creamy. I will definitely be making this again.
Udaya Oli
[email protected]I've made this cheesecake recipe several times now and it always comes out perfect. The instructions are easy to follow and the ingredients are easy to find. Highly recommend!
Nazeerah Nazeerah
[email protected]This cheesecake was a hit at my family gathering! The crust was perfectly crispy and the filling was smooth, creamy, and flavorful. Will definitely be making this again!