Cheesecake keeps, covered and chilled, 2 weeks. Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth before combining with flour and zests. After beating in eggs and vanilla, stir ý cup heavy cream into batter. (Cottage cheese gives a slightly drier result than cream cheese; farmer cheese is slightly drier still.) A cake made from either cheese is best eaten within 2 days.
Recipe information
Total Time
10 hr
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
Step 2
Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Step 3
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Step 4
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
