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Polish cheesecake

Yield: 10 Servings MM

Ingredients:

• 4 c Dry Curd Cheese; 2 lbs *
• 1/2 ts Salt
• 1 1/2 c Sugar; Granulated
• 4 Eggs; Large Lightly Beaten
• 1/2 c Butter; Melted
• 1 ts Vanilla Extract MMMMM-----------------------CRUMB TOPPING----------------------------
• 1 c Unbleached Flour
• 1/2 c Confectioners' Sugar
• 1/2 ts Cinnamon; Ground
• 1/4 c Brown Sugar; Packed
• 1/4 c Butter; Melted
• 1 tb Unbleached Flour

Instructions:

* Use either Dry Curd Cottage or Farmer cheese in this recipe. ~------------------------------------------------------ ~----------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl mix the flour salt and sugar. Set aside. In a large bowl combine the cottage cheese with the eggs butter and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour sugar and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes or until done. Cool to room temperature and then chill.

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