Kosher Bakery Style Cheesecake
Serves 8 - 10
- 2 pounds dry cottage cheese, drained if it is
- 1 1/4 cup sugar
- 5 eggs
- 3 yolks
- 1 tablespoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons melted butter
- 1/3 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon Clabber Girl Baking Powder
- Wee-est pinch salt
- Fresh Hungarian Cherry Filling
- 2 cups canned cherries, drained (reserve 1/2 cup juice)
- 1/3 cup sugar
- 1/2 cup cherry juice
- 3 tablespoons cornstarch
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon citric acid
Preheat oven to 350 F.
For the cheesecake, spray a 9 inch cheesecake pan with non-stick cooking spray. Line the inner sides with parchment paper (strips). Place on a parchment paper lined baking sheet.
In a mixer bowl, blend the cottage cheese and sugar on slow speed. Slowly add in the remaining ingredients and blend until smooth. Pour into the pan. Place in oven, immediately lower the temperature to 325 F and bake until just set, 45-60 minutes. Cool on counter an hour and then refrigerate.
For the cherry topping, place the cherries and sugar in a small saucepan. In a small bowl, mix the cherry juice and cornstarch together. Heat the cherries in the saucepot until it comes to a gentle boil. Stir in the cornstarch mixture and cook 3-4 minutes until thickened. Remove from burner and let cool, the refrigerate overnight
I never get tired of good, plain cheesecakes: not too sweet nor too fatty and rich but deli-style. This means made with dry cottage cheese. I made this cake recently for a women's networking evening and everyone forget to trade business cards - so busy were they- indulging in this lovely cake.