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Instructions |
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Preheat oven to 360 degrees. Butter 8x8 or 8x11 pan. (Double
the recipe for 9x13).
Shift flour with the baking powder and set aside.
Beat 4 oz of butter with 1/2 cup of powder sugar for 2 minutes.
Add 3 yolks one at a time until they are well incorporated. Mix in
the flour mixture until combined. Pour the batter in the pan and
set aside.
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Put the farmer cheese in a food processor and run it for 3 minutes.
Add the pudding mix and process it for 30 seconds, then set it
aside.
Beat 5 whites into stiff peaks and set aside.
Beat 6 oz of butter and sugar for 2 minutes. Add 5 yolks, one at a
time until they are well incorporated. Add in the cheese mixture
and beat it for 2 minutes. Fold in the egg whites. Pour the cheese
mixture on top of the cake batter and bake it for 30 minutes.
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In the meantime beat 3 egg whites until they begin to foam.
Slowly start incorporating 3/4 cup of powdered sugar until the egg
whites become stiff.
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Take the cheesecake out of the oven after 30 minutes and top it
with the egg white mixture. Put it back in the oven for 15 minutes
or until the meringue becomes golden brown. Take the cake out
of the oven and let it cool. Once it has fully cooled down, you can
place it in the fridge.
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Originally Submitted
8/18/2013
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