Oh pshaw, on Thu 16 Nov 2006 09:12:10p, BakerBoy meant to say...

Hello Wayne & all;

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say... ...
I prefer cheeseczkes made without cream of any type, using only cheese.
I use various recipes that call for either cream cheese, ricotta, or
farmer's cheese. Each of these three produce different flavors and
textures.
I'd be most interested to learn more about your methods. I've been
hunting down (unsuccessfully) and trying to recreate a recipe that my
dear mother used to make. When she came to this country, she had to
modify her recipe...and she chose cottage cheese.

I'd bet that she used "dry curd" cottage cheese. It *is* available but may
be more difficult to find these days. A local dairy produces it near where
I live. You might also look for "pot" cheese or "farmers" cheese. These
are somewhat interchangeable with the same recipes.

Ricotta is typically used in Italin style cheesecakes and have a different
taste and texture.0

In trying to reverse engineer that recipe, I've come to the conclusion
that she had originally probably used "qvark". But that just wasn't
available in the USofA in the '50's & '60's (at least not where we
were). Unlike the "add pudding & chill" recipes usually used here, hers
added the cheese to the dough. That mixture was baked. It would rise
and stay high as it was brought out of the oven. Then it would sink
about 1/3 or 1/2 of that as it cooled. I've been fooling with
alternatives in a vain attempt to recreate this wonderful cheesecake...
If you have any insights, no matter how small or elusive, I would be
*MOST* interested in hearing them from you...

This is recipe that tends to behave that way. If you can get the cheese,
it would be worth a try.

CHEESECAKE
Pre-baked pastry or crumb crust in a 9" springform pan
4 cups dry curd cottage cheese, 2 lbs
1 tablespoon unbleached flour
1/2 teaspoon salt
1 1/2 cups sugar, Granulated
4 large eggs, Lightly Beaten
1/2 cup butter, Melted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Place the cottage cheese in a sieve and drain.
In a small bowl, mix the flour, salt, and sugar.
Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and
vanilla.
Mix until well blended and smooth.
Add the dry mixture and blend well.
Pour the mixture into the prepared crust and bake for ~50 minutes, or
until firm and golden on top..
Cool to room temperature and then chill.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein