German Farmers Cheesecake Topfentorte Recipe

How to Make German Farmers Cheesecake Topfentorte

1. Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
2. **Make the crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
3. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Make a well in the center of the flour mixture.
5. In a small bowl, whisk together 2 large egg yolks, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Pour into the well.
6. Stir with a fork until the mixture is just moistened and the crumbs hold together when pressed.
7. 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.
8. Prick the dough all over with a fork and refrigerate for 15 minutes.
9. Bake for 12-15 minutes, or until the crust is set and lightly golden.
10. Let the crust cool completely on a wire rack.
11. **Reduce oven temperature to 350°F (175°C).**
12. **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).
13. 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.
14. Add 5 large egg yolks one at a time, beating well after each addition.
15. In a clean bowl, beat 5 large egg whites with an electric mixer on high speed until soft peaks form.
16. Gradually add the remaining ½ cup granulated sugar and beat until stiff, glossy peaks form.
17. Gently fold about one-fourth of the beaten egg whites into the cheese mixture to lighten it.
18. Gently fold in the remaining egg whites until just combined.
19. Pour the filling into the cooled crust and spread evenly.
20. Sprinkle with ¼ cup raisins and ¼ cup sliced almonds (optional).
21. Bake for 40-45 minutes, or until the edges are set and lightly golden. The center may still seem slightly jiggly.
22. Remove from oven and immediately run a thin knife or offset spatula around the edge of the cake to loosen it from the pan.
23. Let cool completely on a wire rack.
24. Remove the sides of the springform pan.
25. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
26. Serve chilled. Use a hot, wet knife to cut the cake into slices.
27. Makes 12 servings.