Farmer cheese has a creamy tang that’s different from standard cream cheese. It’s lower in fat and great for a lighter cheesecake. We love how it blends into a velvety texture that makes each slice pure comfort.
We whisk a few simple ingredients like sugar sour cream and vanilla to balance the subtle tang. Then we bake it over gentle heat to preserve its delicate flavor. Our farmer cheese cheesecake is perfect for celebrations or a cozy treat at home.
Farmer Cheese Cheesecake Recipe
Ingredients
- 2 cups of farmer cheese (room temperature)
- 1 cup sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 ready-made graham cracker crust (9-inch)
Steps
- Preheat the oven to 350°F.
- Place the farmer cheese in a large mixing bowl. Add sugar eggs sour cream vanilla extract cornstarch and salt.
- Whisk until the mixture is velvety and smooth. We avoid overmixing to maintain a delicate texture.
- Pour the batter into the graham cracker crust. Smooth the top with a spatula to ensure even baking.
- Set the cheesecake pan in a water bath by placing it in a roasting pan with hot water halfway up the sides. This prevents cracks and promotes gentle baking.
- Bake for 45 to 55 minutes or until the center jiggles slightly.
- Turn off the oven and prop the door open. Let the cheesecake rest for 15 minutes before removing it from the water bath.
- Cool on a rack for at least 1 hour for a light texture. Then chill in the refrigerator for 4 hours or overnight.
Approximate Baking Timeline
| Step | Action | Time |
|---|---|---|
| 1 | Preheat oven | 10 minutes |
| 2 | Prepare cheesecake mix | 5 minutes |
| 3 | Bake | 45 to 55 minutes |
| 4 | Cool on rack | 1 hour |
| 5 | Refrigerate | 4 hours or overnight |
Tools And Equipment
We rely on a few essential tools for our farmer cheese cheesecake. They help us keep the filling smooth and the crust crisp.
Baking Pan And Utensils
We prefer a 9-inch springform pan because it supports an even bake and an easy release. We also use a sturdy mixing bowl plus a whisk or an electric mixer for thorough blending. Here is a quick reference table:
| Item | Use |
|---|---|
| 9-inch springform pan | Ensures even baking and allows for simple removal |
| Large mixing bowl | Offers ample space to blend all ingredients without spills |
| Whisk or electric mixer | Incorporates air for a light silky filling |
| Rubber spatula | Scrapes the bowl thoroughly leaving no ingredient behind |
| Measuring cups and spoons | Maintains accurate ratios for a balanced flavor profile |
Optional Accessories
We sometimes use an offset spatula for smoothing the top and releasing any trapped air. A cake lifter can help with transferring the cheesecake onto a serving plate. A layer of parchment paper inside the pan makes cleanup simpler.
Ingredients
We keep these simple items on hand to create a rich and tangy Farmer Cheese Cheesecake. Each element adds texture and flavor.
Crust And Filling Components
Below is a quick reference for everything needed. We measure them precisely for consistent results.
| Ingredient | Measurement |
|---|---|
| Graham cracker crumbs | 1½ cups |
| Unsalted butter | 4 tablespoons melted |
| Farmer cheese | 16 ounces |
| Sugar | ¾ cup |
| Eggs | 3 large |
| Sour cream | ½ cup |
| Vanilla extract | 1 teaspoon |
| Cornstarch | 2 tablespoons |
Directions
- Preheat the oven to 325°F. We position our rack in the center for even heat distribution.
- In a bowl we stir together 1½ cups graham cracker crumbs and 4 tablespoons melted unsalted butter. We press this mixture firmly into our 9-inch springform pan to form a crust. We bake for 10 minutes.
- We set the crust aside to cool. In a large mixing bowl we combine 16 ounces of farmer cheese, ¾ cup sugar, 3 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, and 2 tablespoons cornstarch. We beat until smooth and creamy.
- We pour the filling over the cooled crust. For a water bath we place our springform pan into a larger roasting pan. We fill the roasting pan halfway with hot water to insulate the cheesecake while baking.
- We bake for 45 to 55 minutes. The outer edges should feel set while the center remains slightly jiggly. We turn off the oven and leave the door open for about 15 minutes to let the cheesecake acclimate.
- We remove the cheesecake from the oven and carefully lift it out of the hot water. We let it cool at room temperature for about 1 hour. Then we cover it and chill in the refrigerator for at least 2 hours or overnight to set fully.
| Baking Stages | Temperature | Time |
|---|---|---|
| Preheat Oven | 325°F | – |
| Bake Crust | 325°F | 10 minutes |
| Bake Cheesecake (in Water Bath) | 325°F | 45 to 55 minutes |
| Rest in Oven with Door Open | – | 15 minutes |
| Cool at Room Temperature | – | 1 hour |
| Chill in Refrigerator | – | 2 hours or overnight |
Serving And Storage Tips
We love to let our farmer cheese cheesecake rest at room temperature for about 15 minutes before slicing. That short wait allows the creamy filling to soften slightly. We slice with a clean sharp knife and wipe the blade after each cut. We often garnish with fresh berries or a drizzle of chocolate sauce for extra flair.
We place leftover slices in a sealed container. We store them in the refrigerator for up to three days. For long-term storage we wrap slices tightly in plastic and place them in a freezer-safe bag. We label each slice with the date. We thaw our cheesecake in the refrigerator overnight. We recommend enjoying it within two months for optimal flavor.
| Storage Method | Recommended Duration |
|---|---|
| Airtight container in refrigerator | Up to 3 days |
| Double-wrapped in freezer | Up to 2 months |
Conclusion
We’ve explored a versatile and delicious way to enjoy farmer cheese in this cheesecake recipe. There’s a perfect balance of tang and sweetness that captivates our taste buds. We love how easily it welcomes different toppings from berries to chocolate drizzles. It always surprises guests with its lightness yet luxurious texture. We hope this recipe leads to many sweet moments and cherished memories for your family and friends.
Frequently Asked Questions
What makes farmer cheese cheesecake lighter than traditional cream cheese cheesecake?
Farmer cheese has lower fat content yet still offers a creamy tang, giving you a lighter but flavorful cheesecake. Its delicate texture works well in recipes that call for a sweet but not overly rich dessert. This balance delivers a delicious treat with fewer calories.
How can I prevent cracks when baking farmer cheese cheesecake?
Bake it gently in a water bath at a moderate temperature. This helps maintain consistent heat around the cheesecake, reducing the chance of sudden temperature changes that often cause cracks. Also, don’t overmix the batter or overbake it.
Do I need a springform pan for this recipe?
A 9-inch springform pan is highly recommended. It ensures even baking, plus it makes it simple to release and present your cheesecake without damaging its delicate sides. A standard cake pan can be used, but removal might be trickier.
Can I use an electric mixer instead of a whisk?
Absolutely. An electric mixer can make blending the farmer cheese and other ingredients faster and more efficient, ensuring a smooth consistency. Just keep an eye on the speed to avoid overmixing, which can introduce too much air.
How long should I chill the cheesecake before serving?
Plan for at least a few hours of chilling—preferably overnight—to let the cheesecake fully set. Chilling solidifies the filling, making it easier to slice while enhancing the light, tangy flavor of the farmer cheese.
How do I store leftover farmer cheese cheesecake?
Cover and store it in the refrigerator for up to three days. If you want to save it longer, wrap slices tightly and freeze them for up to two months. For best flavor, thaw in the fridge overnight before serving.