Polish Style Cheesecake

Polish Style Cheesecake

Graham Crust:

1-1/4 cups graham crumbs
1/4 tsp. cinnamon
4 tbsp. brown sugar
1/4 cup melted butter

Filling:

2 pounds dry cottage cheese (or farmer's cheese, or hoop cheese)
1/2 pound cream cheese (or more dry cottage cheese)
1-1/3 cups sugar
4 eggs
1 egg yolk
1-1/2 tsp. vanilla
2 tablespoons melted unsalted butter
2 tsp. finely minced lemon zest
tiny pinch salt
1/2 cup all-purpose flour
1/3 cup sour cream

Preheat oven to 375 Degrees F.

Combine crust ingredients and press into pan. Blend filling ingredients on slow mixer speed. Fill pan. Bake on a doubled up baking sheet (one inside the other). Start at 375 Degrees F. After 12 minutes, reduce heat to 350 Degrees F. and bake for another 25 to 30 minutes. Cake should rise slightly, not brown and it should set. For creamier cake, use a water bath. For less creamy cake, no water bath and omit melted butter and cream cheese.

This recipe is from Marcy
She has written several cookbooks and her recipes are wonderful.