Farmer’s Cheese is a fresh, moist cheese with very small curds pressed into blocks (Topfen in German), it’s the basis for many central European desserts. For the best results, use whole milk cheese and not the low fat variety. It is available at well stocked cheese stores. If necessary, substitute small curd cottage cheese (not creamy or California style, which are too liquid), rubbed through a coarse meshed sieve. Topfentorte is a light, even delicate, alternative to the dense American classic. Some bakers consider a cracked cheesecake a disaster, but a few shallow hairline cracks are fine. Deep cracks are caused by overbaking, so don’t be tempted to bake longer than necessary, even if the center seems underdone. Residual heat will continue to cook the cake outside of the oven, and it firms up even more when chilled.