This classic cheesecake is made extra-farm-y with homemade farmer’s cheese that stands in for ricotta. This cheesecake does not have a crust making it all that much easier to get onto the table.
This recipe aired on The Steakhouse episode of The Farm with Ian Knauer on Public Television.
Farmer’s Cheese Cheesecake
31/2 cups farmer’s cheese
6 large eggs
3/4 cup sugar
2 teaspoons lemon zest
1/4 cup all-purpose flour
Equipment: A 9-inch springform cake pan with a removable bottom
Preheat the oven to 375°F. Turn the bottom of the cake pan up-side-down (so that the lip of the bottom is on the bottom). Reassemble and generously butter the cake pan.
Place the farmer’s cheese in a large bowl. Separate the eggs, placing the yolks in the bowl with the cheese and the whites in a separate bowl. Beat the egg whites with 6 tablespoons of the sugar, adding 1 tablespoon at a time, until they hold soft peaks. Stir the cheese and yolks together with the remaining 6 tablespoons sugar, zest, flour, and a large pinch of salt until combined. Fold in the whites. Pour the batter into the buttered cake pan, smoothing the top.
Bake the cheese cake until it is golden brown, puffed and set around the edges, but still wobbly in the middle, about 1 hour. Cool int he pan for 10 minutes, then run a knife around the edge of the pan and remove the side of the pan. Let the cheesecake cook completely before serving.