This cheese cake is one of our favorite cake, its easy to make and it will stay soft for couple of days.
Dough:
200gm shortening (Crisco) or butter/ margarine
125g sugar
2 spoon sour cream
350gm flour
4 egg yolks
1 baking powder
½ tsp salt
1 tsp lemon extract (optional)
Filling:
500 gm cottage cheese
300 gm Philadelphia cream cheese
2 eggs
1 cup sugar
2 packets vanilla sugar
1 lemon peel
2 tbsp. lemon juice option
1/2 cup of semolina
Make Filling :
In a blender, combine cottage cheese, Philadelphia cream cheese, eggs, lemon peel and juice, vanilla, sugar and salt. Blend until smooth. Pour into first layer of prepared crust.
1 cup sugar
2 packets vanilla sugar
1 lemon peel
2 tbsp. lemon juice option
1/2 cup of semolina
Make Filling :
In a blender, combine cottage cheese, Philadelphia cream cheese, eggs, lemon peel and juice, vanilla, sugar and salt. Blend until smooth. Pour into first layer of prepared crust.
Make the dough:
Cream shortening and sugar thoroughly, then add beaten egg yolks. Mix well. Sift flour and salt with baking powder. Alternate adding flour and sour cream to the mixture. Mix well, The dough will be quite crumbly and hard to put together, don't mix it more than is necessary. Form into a big ball cover with plastic wrap and chill in refrigerator for an hour.
Heat oven to medium-high (190°C, 375°F).
Cake assembly;
Take half of the dough and layer with a spoon and level it, to fit the bottom of an 8 inch square baking dish which you have buttered. The mixture is crumbly and difficult to roll it if you chose another method to assembly the cake. Spread the semolina on the first dough layer and add the cheese filling and distribute it evenly over the dough. On top of the cheese filling spread add the other half of the dough by grating it on top of the filling and level it slightly with a spoon, or try to roll the dough in a thin layer and put on top of the filling.
Bake it for 35-45min, remove from heat, add icing sugar on top, let it cool and cut in square.
Cream shortening and sugar thoroughly, then add beaten egg yolks. Mix well. Sift flour and salt with baking powder. Alternate adding flour and sour cream to the mixture. Mix well, The dough will be quite crumbly and hard to put together, don't mix it more than is necessary. Form into a big ball cover with plastic wrap and chill in refrigerator for an hour.
Heat oven to medium-high (190°C, 375°F).
Cake assembly;
Take half of the dough and layer with a spoon and level it, to fit the bottom of an 8 inch square baking dish which you have buttered. The mixture is crumbly and difficult to roll it if you chose another method to assembly the cake. Spread the semolina on the first dough layer and add the cheese filling and distribute it evenly over the dough. On top of the cheese filling spread add the other half of the dough by grating it on top of the filling and level it slightly with a spoon, or try to roll the dough in a thin layer and put on top of the filling.
Bake it for 35-45min, remove from heat, add icing sugar on top, let it cool and cut in square.
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