Title: Irish Curd Cake
Categories: Cake Cheese Dessert Cheesecake
Yield: 10 Servings
| CRUST |
| | | Shortbread; See Recipe # 22 |
| CHEESECAKE |
| 2 | c | Cottage Cheese |
| 3 | tb | Sugar; Granulated |
| 1 | tb | Butter; Softened |
| 1/2 | ts | Lemon Rind; Grated |
| 1/2 | ts | Lemon Juice |
| 3 | | Eggs; Large, * |
| SUGAR GLAZE |
| 2 | tb | Confectioners' Sugar |
| 2 | tb | Butter; Melted |
| 2 | tb | Unbleached Flour |
* September 2 of the eggs and leave 1 whole. Preheat the oven to 350
degrees F. Press the cottage cheese through a sieve. In a large mixing
bowl, beat together the cheese, sugar, butter, lemon rind, lemon juice and
2 large egg yolks. Beat the 2 egg whites until they form stiff peaks and
then blend them into the cheese mixture. Beat the remaining egg, then use
it to paint the crust to prevent to prevent sogginess. Mix any remaining
beaten egg with the sugar, butter and flour to make the glaze. Pour the
cheese mixture into the prepared crust then pour the glaze over the top.
Bake the cake for about 35 minutes, or until the top is golden. Cool to
room temperature and serve.