serves: 8 to 10
Time: 45 to 50 minutes plus 30 to 35 min cooking
3/4 pound (2 1/2 cups) all purpose flour
2 ounces (1/4 cup sugar
1/2 teaspoon salt
1 cup butter
yolks of 2 eggs
3 to 4 tablespoons cold water
1 tablespoon brandy
1 pound cottage cheese
1/2 cup heavy or sour cream
1/4 cup sugar
Grated rind of 1 lemon (optional)
you will need two mixing bowls, a rolling pin, and a deep pie pan, 10 inches in diameter. Put the flour, sugar, and salt into a bowl, and cut in the butter with a knife. When the mixture is like fine bread crumbs, mix to a soft dough with the egg yolks, water, and brandy you may need more or less water. Knead the pastry lightly with the tips of your fingers until you have a soft dough ball.
Roll out the pastry to fit a 10inch pie pan. Ease the pastry into it. Put aside to rest while you make the filling. Preheat the oven to 180degree.
Beat the cheese into the cream; then beat in the eggs and the sugar. Stir in the grated lemon rind (if using)- this improves the flavour but is not essential.
The top of the cheesecake remains rather pale and anemic unless you glaze it before baking with a spoonful of cream mixed an egg yolk.
Bak the cheesecake for 30 to 35 minutes. It should be well set and brown on the base when it is done.
serve the cheesecake warm; it is delicious with fresh berries in season.