Cheese Cake with Pastry Crust

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts An elegant, heirloom-style cheesecake featuring a delicate homemade pastry crust and a rich, lemon-scented cheese filling studded with sweet currants. Folded with whipped cream and whipped egg whites, it bakes to a beautifully light yet decadent texture.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
1 hour 30 mins	1 hour 30 mins	2 hours	12 servings

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🔪 Key Equipment

• Springform pan
• Sieve
• Mixing bowl
• Rolling pin
• Hand mixer

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Ingredients

Pastry Crust

Measurements	Ingredients	Prep / Notes
1/2 cup	Butter	softened
1	Egg	whole
1/4 cup	Sugar	None
As needed	Flour	enough to roll
1/2 tsp	Baking Powder	None

Cheese Filling

Measurements	Ingredients	Prep / Notes
Size of an egg (approx. 1/4 cup)	Butter	softened
1 cup	Sugar	None
1	Lemon	juice and grated rind
3 tbsp	Flour	None
3	Eggs	separated
1/2 cup	Currants	None
1 lb	Cheese	such as pot cheese or cottage cheese, rubbed through a sieve
1/2 pint	Heavy Cream	whipped

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Instructions

Step 1: Prepare and Chill the Pastry

1. In a mixing bowl, combine the 1/2 cup butter, 1 whole egg, 1/4 cup sugar, 1/2 tsp baking powder, and enough flour to make a workable dough suitable for rolling.
2. Roll out the pastry dough on a lightly floured surface and press it into the bottom and sides of a springform pan.
3. Place the pastry-lined pan on ice (or in the refrigerator) for 1 hour to chill thoroughly.

Step 2: Prepare the Filling

4. Rub the 1 lb cheese through a fine sieve into a bowl to ensure a perfectly smooth, lump-free texture.
5. In a separate large bowl, cream together the egg-sized butter, 1 cup sugar, the juice and grated rind of 1 lemon, and 3 tbsp flour until light and fluffy.
6. Beat the 3 egg yolks (from the 3 separated eggs) into the creamed mixture, then stir in the sieved 1 lb cheese and 1/2 cup currants.
7. In a clean bowl, whip the 1/2 pint heavy cream until stiff peaks form, then gently fold it into the cheese mixture.
8. In another clean bowl, beat the 3 egg whites until stiff but not dry, and gently fold them into the batter until just incorporated.

Step 3: Bake and Cool

9. Pour the filling into the chilled pastry-lined springform pan and smooth the top.
10. Bake in a preheated oven at 325°F for 1 1/2 hours until the edges are golden and the center is set but still retains a slight, elegant jiggle.
11. Turn off the oven, prop the door open slightly, and let the cheesecake cool slowly inside the oven to prevent cracking.

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💡 Make-Ahead & Storage: The pastry crust can be pressed into the pan and chilled overnight. For the best flavor and texture, refrigerate the baked cheesecake for at least 6 hours or overnight before slicing.

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Original Recipe Scan