New This Month

Mrs. Kostyra's Country Cheesecake

Long an Easter favorite in the Kostyra family, this sweet, creamy dessert is made with farmer cheese instead of cream cheese. Mild and slightly tangy, farmer cheese is a soft cheese from which most of the liquid has been slowly pressed; it retains much of its moisture because of the slowness of the pressing process.

  • Servings: 12

Source: Martha Stewart Living, June 2002


For the Dough

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons chilled unsalted butter, cut into pieces
  • 3 large egg yolks
  • 3 tablespoons sour cream
  • Ice water, if necessary

For the Filling

  • 4 large eggs
  • 1 large egg white
  • 3/4 cup granulated sugar
  • 1 1/2 pounds farmer cheese, passed through the fine filter of a food mill
  • 1/2 cup sour cream
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup golden raisins


  1. Make the dough: Into a large bowl, sift together flour, confectioners' sugar, baking powder, and salt. Repeat sifting. Cut in butter until the mixture resembles coarse meal. In a small bowl, stir egg yolks into sour cream, then stir into the flour mixture just until a dough forms. If the dough is a little dry, it may be necessary to add a few drops of ice water. Turn out onto a lightly floured surface, and knead until dough forms a ball and holds it shape. Wrap in plastic wrap, and refrigerate for 1 hour.

  2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine eggs and egg white. Beat on medium until thick and light in color, about 2 minutes. Gradually add granulated sugar, beating to combine. Add cheese, sour cream, orange and lemon zests, vanilla, and raisins; mix thoroughly.

  3. Preheat oven to 350 degrees with rack in center. Lightly butter a 10-inch springform pan. Roll dough into a circle about 15 inches in diameter and 1/8 inch thick. Fit into prepared pan. Trim dough to about 1/2 inch below rim of pan. Crimp edges.

  4. Pour filling into pan, and place in oven. Bake until set in center, 50 to 60 minutes. Transfer to a wire rack to cool.

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