This is a novel idea, I have never thought to drip my curds in a clay pot. I may have to try this. I bet this would be a good candidate for an herbed cheesecake..
Clay Pot Cheesecake
makes 2 Cheesecakes
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 whipping cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract
- Press dry curds through a metal sieve using a heavy duty wooden spoon.
- Cream butter, vanilla and sugar, then combine with cheese.
- Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.
- Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.
- Fill containers with cheese mixture, pressing firmly.
- Cover with dampened cheese cloth and small plate with a heavy weight on top.
- 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).
- Unmold each cake, removing all cheese cloths.
- Replace in fridge until ready to serve.
- Decorate with strawberries cut in half just before serving, if desired.