White Cream Cheese Cake
This is a very simple recipe combines white cheese, cream cheese and sour cream to make a rather light, creamy cheesecake.
It can be made with or without a crust. If we do not have time, or the inclination, to make a crust, we just make it in a buttered and floured Polish pottery baker.
To make the cake you will need 250 grams of cream cheese, 500 grams of white cheese, 1 cup sour cream, 1 cup sugar, 4 eggs, 3 tablespoons of potato flour or corn starch, vanilla, and a half cup of raisins.
Heat your oven to 300 degrees Fahrenheit.
Beat the cream cheese and white cheese together until the combination is smooth. Add the sugar and beat again. Add the sour cream and beat until everything is blended and smooth. Add the eggs one at time and beat until smooth. Add vanilla and the potato flour of cornstarch. Blend. Check the taste. You may want to add some more vanilla. Or you may want to add some almond flavor.
Pour the mixture in the baker and spread the raisins over the top. Cover it with aluminum foil.
Put it in the oven in an over pan, or anything you wish, that has about 1/2 inch of water.
Bake for an hour. We use a convection oven and the bake time is more like 45 minutes.
During the baking process, peek under the foil after a half hour or so to check the progress. The cheesecake should be starting to set.
Remove it when it is nicely set in the center. Use the finger test. If the center feels firm, it is set. That should be in 45 minutes to an hour, depending on how you set your oven.
Turn the oven off and let it cool in the oven.
Then chill it in the refrigerator.
Add a fruit or whipped cream topping.
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