Beat egg whites in a large bowl until stiff peaks form. Beat for 5 to 10 minutes or until creamy and fluffy. While crust is baking prepare FILLING: Combine the cheeses, sugar, lemon juice, cornstarch, and egg yolks in a large bowl. Bake for 10 minutes or until lightly browned, set aside to cool. Pat dough into pan, forming a 1-inch high rim around the sides. Set oven rack second level from the bottom of stove. Cover with plastic wrap and chill for 15 minutes.
Blend in egg add water by the tablespoonful while mixing until dough holds together. Add vanilla butter, and shortening combine ingredients using a pastry blender or a fork until well mixed. Note: The cake will rise and then fall as with all cheesecakes.ģ Tablespoons butter, at room temperatureġ cup pressed dry cottage cheese (8 ounces / 250 g) (0.5% mf/mg) (Western brand used)ġ cup pressed cottage cheese (8 ounces / 250 g) (10% mf/mg) (Western brand used)ġ cup cream cheese (8 ounces / 250 g) (Philadelphia cream cheese used)ġ cup whipping cream (whipped until stiff)įOR THE COOKIE CRUST: Sift flour, sugar, baking powder, and salt into a large bowl. I take about 1 cup or more of the filling and make a little cheesecake in a 5 - inch springform pan without crust. The filling rises and some of the crumb topping will fall off. This recipe makes a lot of filling, so don't fill the pan to the top if using a 9-inch springform pan that is not deep enough. Made with three kind of cheeses, pressed dry cottage cheese, pressed cottage cheese and cream cheese. Ukrainian - Cheesecake with Crumb Topping (Syrnyk)Ī lovely cheesecake with cookie crust and crumb topping.
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