Bohemian Restaurant Cheesecake
|Fine graham cracker crumbs||1 Cup (16 tbs)|
|Farmers cheese||1 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated|
|Fresh lemon juice||1 Tablespoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Tablespoon|
|Glucose powder/Powdered dextrose||3 Tablespoon|
|Cream of tartar||1⁄8 Teaspoon|
Have all ingredients at room temperature.
Butter 9-inch springform pan; dust lightly with graham-cracker crumbs.
Force cheese through a food mill or a fine strainer.
Add butter, 2 tablespoons sugar, salt, flour, grated lemon rind, egg, and lemon juice.
Gradually beat in milk.
Put 2/3 cup sugar in saucepan; add glucose and water.
Cook to 240°F.on a candy thermometer.
Beat egg whites and cream of tartar until almost stiff.
Gradually beat in syrup; then beat until mixture stands in stiff peaks.
Fold carefully into cheese mixture.
Pour into prepared pan.
Bake in preheated hot oven (400°F.) for 8 minutes.
Decrease to slow (325°F.) and bake for 35 to 45 minutes longer.
Turn off heat and let cake stand in oven for about 1 hour.
Cool, and remove rim of pan.