živjeli kata croatian cheesecake – Page 2

Ingredients

Preheat Oven 325
CRUST:
1 ½ cups grape nuts (or generic brand) cereal
2 cups crushed graham crackers
2 Tbl. sugar
8 Tbl. melted butter
BATTER:
2 cups small curd (4%) cottage cheese
1 cup whipped cream cheese
1 cup mascarpone
1/3 cup fresh lemon juice
1/3 cup + 2 Tbl. fresh lemon zest, divided
5 beaten eggs
1/4 cup sifted rice flour (or all-purpose flour)
TOPPING:
2 (6oz) Greek lemon yogurt (plus 2 Tbl. lemon zest)
Fresh Berries

Instructions

CRUST: In a medium size mixing bowl combine the grape nuts, graham crackers and sugar and blend. Drizzle melted butter on mixture and using your hands blend together well.

Coat a 8-9” springform pan with cooking spray. Put crust mixture in the pan and press firmly allowing some to go up the sides. (I cover a measuring cup with plastic wrap and use this to press and firm the crust into the bottom of the pan.) It will not be uniform and perfect. That’s o.k. It’s all about being rustic. Cover the bottom/sides of the pan with foil. The cheesecake will be placed in a larger skillet with water that will come up about 1/3 on the pan.

BATTER: In a large mixing bowl, combine the cottage cheese, cream cheese, mascarpone, one-third cup sugar, lemon juice, one-third cup lemon zest. Blend and beat about 3 minutes with a whisk. You do not want to beat out the cottage cheese lumps entirely. You are blending in the cream cheese and other ingredients.

Add the beaten eggs and whisk about 30 seconds until all is well incorporated. Sift the flour on top of the batter then blend in. Pour into the springform pan with the crust.

Bake in preheated 325 oven for about 45 minutes. Then cover the cheesecake with a lid or loose foil. This will keep the top from getting too brown. Cook for about another 60 minutes. The center will jiggle slightly, but a toothpick will basically come out clean.

Remove from oven and allow to cool in the pan about an hour. Run a butter knife around the perimeter to ensure a clean release. Remove from springform pan and let cool another 30-45 minutes. Refrigerate for about 4 hours before serving.

When serving pieces dollop a scoop of the Greek lemon yogurt on top (or spread like icing) and serve with fresh berries.

This cheesecake will be good for several days, almost up to a week (if it lasts that long!), when refrigerated.