Cheesecake

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.