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.
SUNSHINE CHEESECAKE
This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
- Preheat oven to 350°F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined.
- Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.)
- Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
- Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve.
MARY'S CHEESECAKE
This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!
Provided by Michele
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan.
- In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.
- Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 35.4 g, Cholesterol 183.7 mg, Fat 39.7 g, Fiber 0.4 g, Protein 8.7 g, SaturatedFat 21 g, Sodium 352.9 mg, Sugar 26.4 g
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