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Polish cheesecake Recipe

   
 

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     Polish cheesecake

Category   Desserts - Breads
Sub Category   Vegetarian
Servings   12
Preptime   1h40min

Ingredients
3 medium separated eggs
700g soft cheese (Polish twarog is the best)
170g of sugar
200g of butter
1 table spoon of vanilla extract
12 digestives (or any other plain biscuits)
 

Instructions
1. Turn on the oven, set it to 350ºF (175ºC) and let it heat up (it takes a while, so you can prepare everything in the mean time). 2. The crust- Melt 100g of butter in a pot (Use low heat, not to burn the butter). In the meantime crush the digestives to dust. Once the butter is melted, combine it with the crushed biscuits and transfer the mix to a round baking tin (~20cm diameter). Flatten the mix evenly in the tin to form the base for your cheesecake. Put in the fridge, while you prepare the cheese filling.
3. Cut 100g butter into pieces and set aside for a few minutes to let it soften. In a mixer combine softened butter, suggar, egg yolks and vanilla extract. Then gradually start adding soft cheese and let it blend while you beat the egg whites to stiff peaks. The next step is to gently(by hand, not mixer!) mix beaten egg whites and the cheese mix. Transfer the batter to the tin with the earlier prepared crust. Bake in the preheated oven at 350ºF for about 60 min.
Additional notes- Ovens vary, so check up on your cheesecake every 15 min or so. You want the top to be golden brown, and the middle of your cheesecake just to be slightly jiggly when you're taking it out from the oven. I like to alternate my oven setting while baking. When I see the top of my cheesecake is already brown I'd change the setting to the one that doesn't burn the top anymore, but still keeps the temperature. It might make the baking process longer, but it gives excellent results.
4. Once you remove the cheesecake from the oven, set it aside to cool down before serving. The cake will collapse a bit, don't worry, it's normal. 5. If you have some left, put it in a fridge, but make sure to cover it with clean film. Otherwise it will absorb the smells of other foods in your fridge and won't taste as good the next day.
Serving Suggestions
Serve on it's own, with fresh berries, or with raspberry coulis


Originally Submitted
12/31/2012





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