If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Here is a larger photo of Hungarian Dilled Curd Cheesecake.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: 24 slices Dilled Curd Cheesecake
- 1 package active dry yeast
- 1/3 cup warm milk
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup (2 sticks) cold butter
- 3 large egg yolks (reserve whites for filling)
- 1 1/2 pounds dry curd cheese or farmers cheese or ricotta
- 1 1/2 cups sugar
- 4 large eggs, separated
- 16 ounces sour cream
- 1 teaspoon vanilla
- 1 tablespoon chopped fresh dill or to taste
- 3 large reserved egg whites
- Place rack in middle of oven and heat to 325 degrees.
- To make the dough base: In a small bowl, dissolve yeast in warm milk and set aside. In the bowl of a food processor, whiz together flour and 1/2 cup sugar. Pulse in the butter until coarse crumbs form. Mix 3 egg yolks with yeast mixture and pour through the food chute while the processor is running. The dough will be very sticky. Using slightly dampened hands, pat into the bottom of a 14x10-inch European pan or 13x9-inch American pan. Re-dampen hands as necessary to pat dough into pan. Cover with plastic wrap and set in a warm place while you make the filling.
- To make the filling: In a clean food processor bowl, blend the curd cheese until smooth. Add 1 1/2 cups sugar, 4 egg yolks, sour cream, vanilla and dill and blend thoroughly. Pour into a large bowl. In a separate large bowl, beat all 7 egg whites until stiff. Mix 1/3 of the beaten egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining whites, trying not to deflate them. Pour into the prepared crust and bake, uncovered, 50-60 minutes. The edges should start to brown and the center should still be slightly jiggly.
- Remove from oven and cool completely in pan on a wire rack. But into squares when cool. Store refrigerated but let come to room temperature before serving.