Polish Style Cheesecake
A counterpoint to Hungarian cheesecake, this is a tasty no-nonsense cheesecake in a quick crust and a little less fatty than cream-cheese only cheesecake.
1 1/4 cup graham crumbs
1/4 tsp. cinnamon
4 tablespoons brown sugar
1/4 cup unsalted butter, melted
2 pounds dry cottage cheese (or farmer’s cheese, or hoop cheese)
1/2 pound cream cheese (or more dry cottage)
1 1/3 cup sugar
1 egg yolk
1 1/2 teaspoons pure vanilla
2 tablespoons melted unsalted butter
2 teaspoons finely minced lemon zest
tiny pinch salt
1/2 cup all purpose flour
1/3 cup sour cream
Preheat oven to 375 F.
Combine crust ingredients and press into pan. Blend filling ingredients on slow mixer speed. Fill pan. Bake on a doubled up baking sheets (one inside the other). Start at 375 F. After 12 minutes, reduce heat to 350 F. and bake for another 25 to 35 minutes. Cake should rise slightly, not brown and it should set. For a creamier cake, use a water bath for baking. For a less creamy cake, no water bath and omit melted butter and cream cheese.