1 3/4 c. all-purpose flour
1/2 c. confectioners' sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
3 egg yolks
3 tbsp. dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 c. sugar
1 1/2 lbs. Farmer or Pot cheese or Ricotta
1/2 c. dairy sour cream
2 tbsp. grated orange peel
1 tsp. vanilla extract

For dough, combine flour, sugar, baking powder, and salt in a bowl. With pastry blender, cut butter into flour mixture until coarse and crumbly. Beat egg yolks into sour cream. Stir into flour mixture. Knead in bowl until dough is well mixed and holds its shape. Refrigerate dough until easy to roll out, at least 1 hour. Roll out dough on a floured surface to fit a 13 x 9 x 2 inch pan, about a 15 x 11 inch rectangle. Line bottom of pan, fitting dough so it comes about 2/3 of the way up sides of pan.

For Filling: Beat eggs and egg white at high speed of electric mixer until thick. Gradually add sugar, beating at high speed, until stiff (not dry) peaks form. Press cheese through a sieve. Fold into beaten egg mixture. Add remaining ingredients. Mix gently but thoroughly. Turn filling onto dough lined pan. Bake at 350 degrees about 40 minutes or until set. Cool before cutting into squares. (May sprinkle a little cinnamon on top before baking.) About 16 servings.