CRUST
Shortbread; See Recipe # 23
CHEESECAKE---
4 c Dry Curd Cheese; 2 lbs, *
1 1/2 c Sugar; Granulated
1/2 c Butter; Melted
1/2 ts Salt
4 Eggs; Large, Lightly Beaten
1 ts Vanilla Extract
-------CRUMB TOPPING-
1 c Unbleached Flour
1/2 ts Cinnamon; Ground
1/4 c Butter; Melted
1/2 c Confectioners' Sugar
1/4 c Brown Sugar; Packed
1 tb Unbleached Flour
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
Preheat the oven to 350 degrees F. Place the cottage cheese in a
sieve and drain. In a small bowl, mix the flour, salt, and sugar.
Set aside. In a large bowl, combine the cottage cheese with the eggs,
butter, and vanilla. Mix until well blended and smooth. Add the dry
mixture and blend well. Pour the mixture into the prepared crust and
set the cake aside. Prepare the topping by sifting the flour, sugar,
and cinnamon together. Add the brown sugar and blend well. Pour the
melted butter over the topping mix and immediately stir with a fork
to form small crumbs. Sprinkle the topping mix over the surface of
the cake and bake the cake for 50 minutes, or until done. Cool to
room temperature and then chill.
