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.
CONTEST-WINNING TROPICAL CHEESECAKE
I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.
Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
COUNTRY CHEESECAKE
Make and share this Country Cheesecake recipe from Food.com.
Provided by QueenJellyBean
Categories Cheesecake
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 267.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 129.9, Sodium 146.4, Carbohydrate 27.4, Fiber 0.5, Sugar 14.3, Protein 9.4
COUNTRY HAM CHEESECAKE
I've never made this...but I have eaten it!! It was wonderful! (we had it at a wine and cheese party)
Provided by katie in the UP
Categories < 4 Hours
Time 2h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Brush 9 inch diameter springform pan with 1 tbls melted butter.
- Finely grind crackers in processor.
- Mix cracker crumbs, parmesan and 5 tbls melted butter in a med bowl to blend. Reserve 1/2 cup of crumb mixture for topping; press remaining onto bottom and sides of prepared pan.
- Refrigerate while preparing filling.
- Using an electric mixer, beat cream cheese and eggs in a large bowl until smooth.
- Mix in remaining ingredients, pour filling onto crust.
- Sprinkle with remaining crumbs.
- Place cheesecake on a rimmed baking sheet. Bake until filling no longer moves in center when gently shaken, about 2 hours.
- Cool 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 554.5, Fat 45.1, SaturatedFat 26.3, Cholesterol 251.8, Sodium 1025.8, Carbohydrate 16.1, Fiber 0.6, Sugar 0.8, Protein 21.8
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