POLISH CHEESECAKE 1968
Make and share this Polish Cheesecake 1968 recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 1h30m
Yield 9 inch spring form pa, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Grease a 9 inch spring form pan.
- Prepare shortcrust recipe #90981.
- Sift flour and sugar into a large bowl, or processor, add the cubes of chilled butter until resembling cornmeal, add in the whole egg and vanilla until a dough forms, wrap and chill for one hour before rolling. ( This dough can be stored in the fridge for 4 days before using or can be frozen also up to 6 weeks.).
- roll out 1/8 inch thick and lay into prepared pan. Set aside in refrigerator.
- Roll out more dough onto parchment and make strips for the lattice top, and chill in frisge.
- Prepare filling, beat ricotta cheese, cream, sugar, flour, until smooth, add in the eggs one at a time, and beat in, not overbeating.
- Add the raisins and orange flower water, and blend well.
- Spoon gently into the prepared crust lined pan, take the strips of lattice and criss cross over top of batter.
- Beat an egg yolk with a pinch of salt, until frothy, and brush lattice strips on the top. This is not necessary but will help with a nice golden crust.
- Bake in preheated oven for 18 minutes, reduce heat to 350 and continue baking until set, about 40 minutes.
- Remove when set to a wire rack and completely cool befroe chilling in refrigerator or removing from pan.
- Sift powdered icing sugar over the top when serving.
Nutrition Facts : Calories 435.4, Fat 26.5, SaturatedFat 16, Cholesterol 166.9, Sodium 159.7, Carbohydrate 36.5, Fiber 0.7, Sugar 16.4, Protein 13.3
SERNIK POLISH CHEESECAKE
A Polish cheesecake that I grew up on using modern technology, mixer and food processor. Farmers cheese is the choice of cheese but Ricotta is just as good. This is rich using eggs, cream and cheese. I flavored with Liqueurs using any lemon or Orange flavored ones you enjoy.
Provided by Rita1652
Categories Cheesecake
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Dough:.
- Pulse flour, baking powder, sugar, and salt in a food processor and butter and pulse till crumbly. Add egg and sour cream mix till it comes to a ball.
- With heavy floured hands press into a 13x9x2 pan bring up a touch on the sides of the pan. It will be sticky.
- Filling:.
- Beat egg whites in a mixer till stiff, set aside.
- Beat egg yolks, sugar and vanilla till light and creamy.
- In a food processor place butter, potatoes, cheese, Grand Marnier or limoncello, nutmeg, salt and zest of lemon or orange pulse till all combined.
- Add to yolk mixture folding in to incorporate.
- Fold in beaten egg whites.
- Pour on to crust.
- Bake for 45-50 minutes.
- Turn oven off and let cool with door ajar.
- Cool well before serving.
POLISH STYLE CHEESECAKE OF MY CHILDHOOD
I am of Polish ancestry (both parents were Polish) and this is the recipe I came across recently that seems to be like the cheesecake we had at Easter when I was a child. This uses farmer's cheese or cottage cheese and Splenda. You can use regular sugar as well. The following note is what drew me to this recipe, because the cheesecake I had as a child was very dense and heavy: "NOTE: I found this filling to be heavy and dry, which surprised me as I assumed all the whipped ingredients would lighten it. I was wrong."
Provided by Nana Lee
Categories Cheesecake
Time 1h25m
Yield 20-24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Pan sizes: 9x13 or 11x17-inches, depending on how high you want the cake. (I use 2 disposable foil pans, one inside the other. To remove from the pan after baking, I loosen the sides then cut the pan and peel it away).
- OR you can line the foil pans with foil [;), and lift it out to cut.
- COOKIE DOUGH:
- Mix flour, baking powder, 1/2 cup sugar, and margarine.
- Work as for pie dough.
- Then add beaten eggs and milk.
- Pat in pan which has been greased on bottom and sides.
- Cover dough with pineapple.
- CHEESECAKE FILLING:.
- Cream the cheese with the sugar until very smooth.
- Add lemon juice, salt and potato starch.
- Add eggs yolks and beat slightly.
- Beat heavy cream until soft peaks form.
- Fold into the cheese mixture.
- Beat egg whites until soft peaks form and fold into cheese mixture.
- Pour cheese over pineapple.
- TO BAKE:.
- Bake for about one hour.
- Test with knife in center to see if done.
Nutrition Facts : Calories 249.3, Fat 8.7, SaturatedFat 4.9, Cholesterol 88.9, Sodium 144.7, Carbohydrate 32.5, Fiber 0.8, Sugar 17.6, Protein 10.7
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