Cheesecake

Ingredients

• 2 lbs dry curd cottage cheese
• 3/4 cup soft butter
• 1 1/2 cups white sugar
• 4 egg yolks, plus
• 1 whole egg
• 3/4 cup thick sweet cream (whipping cream)
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract

Directions

1. 1

   Press dry curds through a metal sieve using a heavy duty wooden spoon.

2. 2

   Cream butter, vanilla and sugar, then combine with cheese.

3. 3

   Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.

4. 4

   Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.

5. 5

   Fill containers with cheese mixture, pressing firmly.

6. 6

   Cover with dampened cheese cloth and small plate with a heavy weight on top.

7. 7

   Place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better).

8. 8

   Unmold each cake, removing all cheese cloths.

9. 9

   Replace in fridge until ready to serve.

10. 10

    Decorate with strawberries cut in half just before serving, if desired.