This is adapted from “The Joy of Cheesecake” by Dana Bovbjerg and Jeremy Iggers. While the recipe calls for pressing the cottage cheese through a sieve, I suggest giving it a few whirls in the food processor instead. Both this recipe and the German Kasekuchen come close to Dad’s memory of the Hagel’s cheesecake.
Sweet Dough Crust
2 cups sifted all-purpose flour
2 tablespoons butter
½ cup granulated sugar
1 large egg
1 teaspoon baking powder
In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is thoroughly mixed and workable. Divide the dough into 2 equal portions. Use one-half to line the other to line the sides. Either roll out the dough or press mixture into pan with your fingers (I prefer the latter). Chill before filling.
Filling
4 cups (2 pounds) creamed cottage cheese
1 ½ cups granulated sugar
8 large eggs, separated
1 teaspoons all-purpose flour
1 ½ cups heavy cream
Preheat oven to 275 degrees. Press the cottage cheese through a sieve. In a large mixing bowl, beat the cottage cheese until smooth. Ass the sugar and beat at medium speed until smooth. Add the sugar and beat at medium speed to remove all the lumps. Beat in the egg yolks, optional lemon rind and lemon juice or vanilla. Then ass the flour, blending to mix well. Whip the cream until it thickens, then stir into the cheese mixture carefully. Beat the egg whites into the cheese mixture. Pour the mixture into the prepared crusts and bake for 1 ½ hours, or until center is firm. Turn off the oven and leave the cake in the oven to cool (times will vary as ovens vary). Chill overnight.
