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.
....