My dear friend Joannie wouldn't eat Cheesecake. When I asked her why, she said, "Who would eat a cake with cheese in it?" I had to laugh and say to her. Well, you like cream cheese and sour cream don't you? She said, yes!
I told her well, "That's what cheesecake is make with!" We laughed and she order a piece of Cheesecake. From then on it was one of her favorite desserts.
·for the crust
2 1/2 cflour, plus 1/2 organic raw butter
1 tspbaking powder
1 Tbspsour cream
4exlarge organic fresh eggs yolks
1 1/2 lbhoop cheese
2extra large organic fresh egg, separated
1/4 csour cream
1 1/2 tspgrated lemon rind - i love meyer lemons so that is what i use
·or you can use 1 1/12 tsp. vanilla extract
·jam, any flavor
How to Make Kohupiimakook-Cheesecake
- This is not the kind of cheesecake served here in American. It's dense and drier.
- Preheat over to 400*
In a food processor mix flour, sugar, baking powder, and butter till it looks like meal. Add the egg yolks and sour cream. Mix into flour mixture. Take out of the bowl, saving 1/4 of the dough (set aside). Press 3/4 of the dough into a rectangular pan. Brush with egg white.
Mix the hoop cheese, egg yolk, sugar, flour, sour cream, and lemon rind together. Beat the egg white until stiff. Folk egg white into the hoop cheese mixture.
- Pour into crust.
- Roll the 1/4 of the crust out you have saved. Cut into 1/4" strips. Place strips on top of filling.
Brush top with egg white.
- Bake at 400* for 10 minutes. Then reduce to 375 and bake for 40 mintues or until golden brown.
Brush with Loganberry, Apricot jam or Peach Jam. Chill.
- I love adding golden raisins, currants, or any dried fruit cut in to small pieces. Soaked first in hot water or alcohol to plump them and make them tender.
Sometimes I just use candied orange or lemon peel chopped very fine.