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Crust:
Filling:
Make Crust:
Make Filling:
Beat yolks until thick and light.
Sieve cheese if watery and put in bowl. Add potato starch and blend well. Add salt, beaten yolks, and sugar. Stir thoroughly. Gradually add lemon juice and sour cream. Stir well to maintain a smooth consistency.
Beat whites until very stiff. Carefully fold into mixture.
Assembly:
Bake for 1 hour or longer until filling is firm. Test by inserting a knife in the center. It should come out clean. Turn off heat and let cake remain in oven with oven door open, for 30 minutes. Remove. Cool before serving.
Poster's Notes:
Posted by Ettie Davies
Nutritional Info Per Serving: N/A
Butter, for pan
2 cups macaroon crumbs, divided, 1/3 cup reserved
5 eggs, separated
1-1/4 pound farmer or cottage cheese, drained
3 tbsp. potato starch
Pinch salt
1 cup sugar
Juice of 1/2 lemon
1 pint sour cream
Generously butter a 9" springform pan. Press crumbs firmly onto bottom and sides of pan, leaving 1/3 cup for Assembly.
Pre-heat oven to 325°F.
Pour the filling into prepared crust pan. Sprinkle with 1/3 cup macaroon crumbs.
I make this cake every year and everyone loves it.