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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