Viennese Cheesecake

I’ve grouped this cheesecake with pies and tarts because it has a pastry dough base, which is rolled out to fit the pan in which the cake is baked. The typical cheese used in Vienna is topfen, a kind of pot cheese. Part-skim milk ricotta makes an adequate substitute, though this is by no means a low-fat recipe. You may be surprised to see nonfat dry milk as one of the ingredients, but it is commonly used in preparations such as this one to boost the proportion of solids in the batter. This