Ghent Cheesecake

Ghent is a famous Flemish town that was an important mercantile center in the Middle Ages Crust

2 tsp yeast

1 tsp sugar

1⁄4 cup water, lukewarm

3⁄4 cup milk, lukewarm

1 egg, beaten

1 pinch salt

1⁄4 cup butter, melted

2 1⁄2 cups flour

1⁄3 cup applesauce

Filling
• 2 eggs, separated
• 1 cup cottage cheese
• 1⁄2 cup macaroons, crushed
• 2⁄3 cup sugar
• 1⁄4 cup almonds, ground
• 1⁄4 cup vanilla sugar (or 1⁄4 cup sugar mixed with 1 tsp vanilla extract)

Crust
• In a food processor bowl, sprinkle yeast and sugar over the water; leave in a warm place until frothy.
• Add the milk, egg, salt, butter, and flour, processing only until the mixture forms a ball.
• Remove the dough, and knead for 10 minutes until smooth and elastic.
• Cover with a damp towel; let rise in a warm place until doubled in size (about 1 hour). Butter a 10-inch round spring form pan.
• On a lightly floured surface, roll out dough to fit the bottom and sides of the pan.
• Ease the dough into the pan, and spread the applesauce at the bottom. Spoon the cheese filling over the applesauce.
• Bake in a preheated 3508F oven for 50 minutes, or until golden. Leave to cool in the oven with the door open.

Filling
• Beat egg whites until stiff; reserve.
• In a food processor, mix egg yolks and cottage cheese until smooth.
• Add macaroons, sugar, almonds, and vanilla sugar. Gently fold in beaten egg whites.