Rita’s Cheese Cake by hickeyja

[rottiedogs]

Rita's Cheese Cake
Submitted by hickeyja on August 26, 2007 at 6:25 pm

DESCRIPTION
Rita's Cheese Cake

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This cheesecake requires a 12-inch springform pan that is at least 3 inches deep. Also, use a rolling pin to crush the rusk, rather than a food processor. The processor makes the crumbs too fine.

This is a very rich dessert. Serve small pieces. I usually cut cake in half, then each piece in half again, parallel to the first cut. This makes 4 strips, 3 inches wide; then slice the outside strips into small pieces. Cut the two center strips crosswise at 1-inch intervals. Over 36 servings.

2 boxes Holland Rusk
1 tsp. cinnamon
1 c. sugar
1/2 c. butter, melted

2 1/2 pounds DRY cottage cheese
2 c. heavy cream
7 egg yolks (from large eggs)
2 1/2 c. sugar
3 heaping Tbsp flour, sifted
1 tsp. salt
1 tsp. vanilla

Lightly grease a 12-inch springform pan. Preheat over to 325º F.

Crust: Roll Rusk to crumble to a fine crumb. Combine Rusk, sugar and cinnamon. Add melted butter and mix thoroughly. Reserve 1/2 c. of crumbs for topping. Press remaining crumbs firmly into bottom and up sides of the springform pan. Refrigerate while you prepare filling.

Filling: Beat eggs to break up yolks. Add sugar and beat until stiff. In a separate bowl, beat cheese with 1/2 cup sugar and flour; add salt.

Combine egg mixture with cheese mixture. Add cream and vanilla. Stir until well combined. Do not overbeat. Curds of cheese should still be visible in mixture.

Carefully pour cheese mixture into prepared crust. Sprinkle remaining crumbs over entire top of cheesecake. Bake for 1 hour at 325º F. Turn off oven. Allow cheesecake to rest in oven while it cools.

This is a very rich cheesecake. Serve small slices. Be sure to cool completely before serving.

I have not tried this, but according to calculations, you can cut this recipe in half and bake it in a 9-inch springform pan.

Also, if you can not find DRY cottage cheese, purchase slightly more than double the amount of regular small curd cottage cheese. Drain the cheese, then rinse the curds in cold water. Once all the milky fluids are gone, place the cheese in a cloth-lined colender, cover it with plastic wrap and let it drain in the refrigerator for 24 hours.

Curds should be dry to the touch but still soft and pliable. Bring curds back to room temperature before you use them. Weigh the curds to get the exact amount required for the recipe. Different brands of cottage cheese yield different amounts of dry curd. If you have excess curds, just add them to a regular container of cottage cheese and have a slightly richer batch of cheese to eat.

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