Hello Wayne & all;

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
....
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.
Certainly possible... I'd not heard about such a cheese being available in
Europe...perhaps it goes by a different name?

As best as I could recollect, it was a smooth, creamy cheese. I also
recollect that she had to add the step of "grinding" the cottage cheese
through a sieve in order to get the texture she wanted (was used to). My
guess is/was Quark (also/or "Qvark"), a very common cheese in central
Europe--easily the most widely eaten cheese in that area.

In any event, I'll see about finding this "dry-curd" cheese...and let y'all
know what I learn. Thanks again for your recipe...another cobblestone in
the path towards the cheese cake hding in my fondest memories that I've been
trying to recapture...


L8r all,
Dusty

....
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.
....