Ingredientes para German Farmers Cheesecake Topfentorte
- All Purpose Flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- Unsalted Butter
- 2 large egg yolks
- Lemon, Zest Of
- Vanilla Extract
- Farmer Cheese
- 1 cup sour cream
- ½ cup whole milk
- 2 tablespoons cornstarch
- Eggs
- Egg White
- Golden Raisin
- Blanched Almond
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Cómo preparar German Farmers Cheesecake Topfentorte
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, whisk together 2 large egg yolks, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Pour into the well.
- Stir with a fork until the mixture is just moistened and the crumbs hold together when pressed.
- Gather the dough into a ball, flatten slightly, and press it firmly and evenly into the bottom and up the sides (about ¾ inch) of the prepared pan.
- Prick the dough all over with a fork and refrigerate for 15 minutes.
- Bake for 12-15 minutes, or until the crust is set and lightly golden.
- Let the crust cool completely on a wire rack.
- **Reduce oven temperature to 350°F (175°C).**
- **Make the filling:** Press 24 ounces (approximately 2 ½ cups) farmer's cheese through a fine-mesh sieve into a large bowl (If substituting cottage cheese, ensure it's small curd and not creamy).
- Add 1 cup sour cream, ¼ cup granulated sugar, ½ cup whole milk, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and a pinch of salt. Beat with an electric mixer on medium speed until smooth.
- Add 5 large egg yolks one at a time, beating well after each addition.
- In a clean bowl, beat 5 large egg whites with an electric mixer on high speed until soft peaks form.
- Gradually add the remaining ½ cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold about one-fourth of the beaten egg whites into the cheese mixture to lighten it.
- Gently fold in the remaining egg whites until just combined.
- Pour the filling into the cooled crust and spread evenly.
- Sprinkle with ¼ cup raisins and ¼ cup sliced almonds (optional).
- Bake for 40-45 minutes, or until the edges are set and lightly golden. The center may still seem slightly jiggly.
- Remove from oven and immediately run a thin knife or offset spatula around the edge of the cake to loosen it from the pan.
- Let cool completely on a wire rack.
- Remove the sides of the springform pan.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled. Use a hot, wet knife to cut the cake into slices.
- Makes 12 servings.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
39g
Carbs
10g
