Makes 10 servings
Ingredients
- Unsalted butter, for buttering pan
- 1/2 cup all-purpose flour, plus more for pan
- 1 cup granulated sugar
- 2 pounds whole milk cottage cheese
- Zest of 1 lemon and zest of 1 orange
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Directions
- Position an oven rack in the middle of the oven. Preheat oven to 325 degrees F.
- Butter and flour a 9-inch springform pan. Tap out excess flour. Place springform pan on a parchment-lined baking sheet and set aside.
- In a medium bowl, sift together flour and sugar.
- In a large bowl, combine cottage cheese, lemon and orange zest. Whisk until mixture is smooth. Add flour and sugar mixture and stir to combine.
- Add eggs, 1 at a time, and stir gently after each addition. Stir in the vanilla and salt.
- Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, or until the top of the cheesecake is a light golden color. The center of the cheesecake should be fairly firm; test firmness by inserting the tip of a sharp knife into the center of the cake (it should come out clean).
- Remove cheesecake from oven and let cool in the springform pan on a wire rack. Cover with plastic wrap and transfer to the refrigerator until the cheesecake is chilled, about 2-3 hours.
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