Recipe by My Kosher Recipe Contest

Tanta Baili’s Cheesecake

Print
add or remove this to/from your favorites
Dairy Dairy
Medium Medium
16 Servings
Allergens
1 Hour, 30 Minutes
Diets

No Diets specified

Submitted by Ita Orlansky

Ingredients

Crumb Mixture

  • 2 11-ounce packages of lemon cookies, crushed

  • 2 sticks margarine

  • 1 teaspoon cinnamon

Filling

  • 3 pounds farmer cheese

  • 1 large sour cream

  • 1/2 cup orange juice

  • 2 tablespoons vanilla sugar

  • 1 teaspoon lemon extract

  • 8 eggs, separated

  • 7 tablespoons flour

  • 2 cups sugar

Directions

Prepare the Cheesecake

1.

Preheat oven to 350 degrees Fahrenheit. Line two nine x 13 pans lined with parchment paper.

2.

Combine crumb toppings. Divide the mixture into four. Crumble 1/4 of crumbs into the bottom of each lined nine x 13 pan. Reserve rest of crumbs for topping.

3.

Mix farmer cheese and sour cream. Add orange juice, vanilla sugar, lemon extract, and mix. Add egg YOLKS and flour. Mix.

4.

In a separate bowl, whip egg whites into a snow.

5.

Fold egg white into cheese mixture.

6.

Pour half of the batter into each nine x 13 on top of the crumbs. Sprinkle half of reserved crumbs onto the top of each cheese mixture.

7.

Bake at 350 degrees Fahrenheit for one hour.

8.

Cool and cut into squares before serving.

Notes:

Freezes well. Can be topped with cherry pie filling.
Tanta Baili's Cheesecake

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments