Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Country Cheesecake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 3 hrs 15 mins Servings: 12 A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump golden raisins with a piecrust-like pastry. Ingredients Dough 1 ¾ cups unbleached all-purpose flour, plus more for dusting ½ cup confectioners' sugar ¾ teaspoon baking powder ¼ teaspoon kosher salt 4 tablespoons cold unsalted butter, cut into pieces 3 large egg yolks 3 tablespoons sour cream Ice-cold water Filling 4 large eggs, plus 1 large egg white ¾ cup granulated sugar 1 ½ pounds fresh farmer cheese ½ cup sour cream Grated zest of 1 lemon (1 teaspoon) Grated zest of 1 orange (2 teaspoons) ½ cup golden raisins 1 ½ teaspoons pure vanilla extract Unsalted butter, for pan Directions Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour. Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes. Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees. Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust. Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve. Bryan Gardner Cook's Notes You can also follow Mrs. Kostyra's lead and pass the farmer cheese through the fine filter of a food mill for a more old-world texture. Print