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Crust:
Filling:
Make Crust:
Combine flour sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine remaining crust ingredients and blend into dry. Stir until crumbs hold together. Press firmly into pan forming 3/4" rim. Pierce dough with fork and refrigerate a few minutes, then bake about 12 minutes until crust is golden. Cool completely.
Make Filling and Assembly:
Make a meringue with 5 egg whites, adding remaining sugar gradually. Meringue should be stiff and shiny. Gradually fold into cheese mixture. Incorporate raisins.
Bake at 350°F until sides are puffed and golden brown about 40 to 45 min. Remove from oven and immediately run knife around edges of cake. Cool completely before removing sides. Refrigerate until completely chilled. Deep cracks are caused by overbaking, but a few "hairline" cracks are perfectly fine.
The cake will become more firm as it chills.
Author's Notes:
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
1 cup flour
1/4 cup sugar
Pinch salt
7 tbsp. unsalted butter, room temperature
2 large egg yolks
Grated zest of 1 lemon
1/4 tsp. vanilla
1 pound farmer's cheese
1 cup sour cream
3/4 cup sugar, divided
1/4 cup milk
2 tbsp. cornstarch
2 tsp. vanilla
Zest of 1/2 lemon, grated
1/4 tsp. salt
4 large eggs, separated plus 1 additional white, at room temperature
1/2 cup golden raisins
Preheat oven to 375°F. Lightly butter 9" springform pan.
Rub cheese through sieve into medium bowl. Add all ingredients reserving 1/2 cup sugar and egg yolks and beat until smooth. Then beat in yolks, one at a time.
This is a modernized recipe for an Austrian farmer's (topfen) cheesecake as prepared by my husband's mother and grandmother in Vienna.