Ingredients
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For the Base
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9 oz/2 cups (250 g) plain (all-purpose) Flour
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3½ oz/scant ½ cup (100 g) Butter
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3 oz/scant ½ cup (85 g) Caster Sugar
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2 Egg
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For the Filling
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600 g twaróg sernikowy, Cream Cheese
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5½ oz/⅔ cup (150 g) Unsalted Butter
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9 oz/1¼ cups (250 g) Caster Sugar
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6 Egg
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7 oz/1¼ cups (200 g) Egg
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½ grated Lemon Zest
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1 tsp Vanilla Extract
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1 tbsp Potato Flour
Directions
A typical Polish cheesecake is baked and sits on a pastry base rather than a biscuit base. This is a dense cheesecake, to be served in small slices. The addition of raisins is lovely, adding a little moisture; when baked, the raisins almost caramelize – delicious. I love this cheesecake for its delicate texture and elegance – quite unusual for an Eastern European baked dessert! The Polish way to serve cheesecake is with a delicate cup of lemon tea. The best Polish cheesecake I had recently was in a café with beautiful exposed brick walls, right by the Chopin Museum in Warsaw. The perfect end to a busy afternoon.
Steps
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1
Done
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Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 30 x 23 cm/12 x 9 in baking tray with baking parchment. |
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2
Done
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To make the base, blitz the flour, butter, sugar and egg yolks in a food processor. Tip the mixture into the lined tray and press it down, using the back of a tablespoon or the palm of your hand, until flat. Bake for 15 minutes, until golden. Remove from the oven and leave to cool while you make the filling. |
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3
Done
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To make the filling, if the curd cheese isn’t completely smooth, push it through a fine sieve using the back of a spoon. Beat the butter with the caster sugar, until pale and creamy. Beat in the egg yolks, one at a time. Add the curd cheese and beat again. |
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4
Done
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In a very clean, dry, glass or metal bowl, whisk the egg whites until stiff and then fold them into the butter and sugar mixture using a metal spoon. Stir in the raisins, lemon zest and vanilla. Finally, stir in the potato flour or cornflour. |
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5
Done
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Pour the cheesecake mixture over the base and place the cheesecake back into the oven. Bake for 1 hour – covering with foil after 40 minutes. It should be golden on top and still a little wobbly to the touch. Switch the oven off and open the door, but leave the cheesecake in the oven. |
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6
Done
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After 1 hour or so, take the cheesecake out of the oven and leave it to cool completely, then transfer to the fridge overnight. This is best served chilled. |
