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Dairy
Medium
1 Hour, 30 Minutes
Diets 
Yummy, sweet Passover cheesecake made with farmer cheese and sour cream over a gluten-free crust.
5 eggs, separated
8 tablespoons sugar, divided
1 teaspoon Gefen Vanilla Sugar
scant 1/2 cup Gefen Potato Starch
1/4 cup oil
zest and juice of 1 lemon
12 ounces sour cream
8 tablespoons Gefen Potato Starch
2 and 1/2 pounds farmer cheese
8 eggs, separated
1 and 1/2 cups sugar, divided
2 teaspoons Gefen Vanilla Sugar
1/2 cup orange juice
Beat egg yolks with two tablespoons sugar and vanilla sugar. Add potato starch, oil, zest, and juice.
Whip egg whites and remaining sugar to stiff peaks. Gently fold yolk mixture into whites.
Pour into prepared pan and bake 15–18 minutes. Do not over-bake.
Preheat oven to 350 degrees Fahrenheit. Line an 11- by 17-inch pan.
Mix sour cream and potato starch until well combined; add farmer cheese.
Beat egg yolks with half a cup sugar and vanilla sugar; add orange juice. Combine two mixtures.
Beat egg whites and remaining sugar to stiff peaks; gently fold in cheese mixture.
Pour into crust and bake at 350 degrees Fahrenheit for 45 minutes or until done, firm around the edges but still slightly jiggly in the middle. Chill before serving.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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The steps for the crust are out of order, aren’t they? Step 4, temperature and pan size, should be Step 1, I think.