| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Cakes, Cheese, Cheesecakes, Desserts |
10 |
Servings |
INGREDIENTS
|
|
Shortbread; See Recipe # 22 |
| 2 |
c |
Cottage Cheese |
| 3 |
tb |
Sugar; Granulated |
| 1 |
tb |
Butter; Softened |
| 1/2 |
ts |
Lemon Rind; Grated |
| 1/2 |
ts |
Lemon Juice |
| 3 |
|
Eggs; Large, * |
| 2 |
tb |
Confectioners' Sugar |
| 2 |
tb |
Butter; Melted |
| 2 |
tb |
Unbleached Flour |
INSTRUCTIONS
CRUST
CHEESECAKE
SUGAR GLAZE
* September 2 of the eggs and leave 1 whole.
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cheese, sugar, butter,
lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites
until they form stiff peaks and then blend them into the cheese mixture.
Beat the remaining egg, then use it to paint the crust to prevent to
prevent sogginess. Mix any remaining beaten egg with the sugar, butter
and flour to make the glaze. Pour the cheese mixture into the prepared
crust then pour the glaze over the top. Bake the cake for about 35
minutes, or until the top is golden. Cool to room temperature and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
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