Dough:
- 2 egg yolks
- 1/4 lb softened butter
- 1 cup sugar
Beat until thoroughly blended, then add
- 3 cups flour
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp almond extract
- 3/4 cup milk
Blend well – remove about 1/3 of the mixture and set aside. Press the rest of the dough onto the bottom and up the sides of a 9 x 13 pan. This takes a bit of time. Use a glass pan if you can.
Filling:
- 1 lb. farmer’s cheese (sometimes referred to as quark)
- 1 lb cottage cheese
- 8 oz. cream cheese
- 8 oz sour cream
- zest of 1 lemon
- 4 tbsps corn starch
- 1/2 cup sugar
Blend all of the above very well.
In another mixer bowl, beat
- 4 egg yolks – save the whites
- 1/2 cup sugar
- 1 tsp vanilla
Fold this mixture into the filling mixture.
Beat the egg whites until almost soft peaks then fold into the filling mixture.
Pour mixture into crust.
With leftover dough, roll out and cut into strips and make a lattice on top of filling.
Bake at 375 degrees for 10 minutes. Remove from the oven and put cherries (washed, drained and cut in half) at the intersection of each lattice. Put bake into the oven and bake an additional 40-50 minutes or until the lattice top is lightly browned – the center will still be a bit jiggly. Remove from oven and cool completely before serving.
I usually cool it completely and then refrigerate it for at least an hour before serving.
Ooma's Cookie Jar 