Ukrainian Cheesecake Recipes

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Press the cottage cheese through a sieve and drain.
• In a large mixing bowl, beat the egg yolks until light and foamy, then add the sugar slowly, continuing to beat until very light and smooth.
• Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
• Stir until all ingredients are well blended and the mixture is smooth.
• In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter.
• Pour the mixture into the prepared crust and bake for about 1 hour.
• Cool to room temperature before serving.

Steps:

• MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs.
• In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes.
• Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling.
• Preheat oven to 350°F.
• FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins.
• In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly.
• Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal.
• FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar.
• Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack.
• Makes 12 to 16 servings.
• NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic.
• If you use ricotta cheese in a container then drain in a strainer until liquid drains out.
• Festive Ukrainian Cooking.