Polish Easter Cheesecake
Source: Cold Weather Cooking by Sarah Leah Chase
Shared by Judi M. Phelps
Makes 12 to 15 servings

This Easter cheesecake is not too sweet, quite lemony, and is traditionally baked using an oblong pan.

CRUST
3/4 cup unbleached all-purpose flour
1/2 tsp baking powder
pinch salt
1/4 cup granulated sugar
1/4 cup light brown sugar;(packed)
4 tbsp unsalted butter (1/2 stick); chilled, cut into small pieces
1/2 cup walnuts; finely chopped

FILLING
1 lb cream cheese; at room temperature
1 lb farmer's cheese or skim ricotta cheese
1 1/4 cups granulated sugar
5 large eggs
2 lemons
1/4 cup unbleached all-purpose flour
1 1/2 tbsp vanilla extract
1/2 cup light cream

Preheat the oven to 325 degrees F. Lightly butter a 13 x 9-inch glass baking dish.

Prepare the crust: Place the flour, baking powder, salt, both sugars, and the butter in a food processor and process just until the mixture begins to hold together. Add the walnuts and pulse to combine. Press the dough evenly over the bottom of the prepared dish. Bake until lightly browned, 12 to 15 minutes. Let cool.

Prepare the filling: In a large bowl beat together the cream cheese and farmer's cheese until light and fluffy. Beat in the sugar, then add the eggs, one at a time, beating well after each addition.

Finely grate or chop the zest of the lemons. Squeeze the juice from the lemons and strain. Add the zest and juice to the cheese mixture. Add the flour, vanilla, and light cream and beat until smooth. Pour the filling over the baked crust.

Bake the cheesecake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Cool, then cover and refrigerate at least 12 hours. Cut into squares to serve.