Polish style cheesecake recipe

Polish style Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a delicious and authentic dessert, look no further than this Polish style cheesecake recipe. This traditional treat is known for its rich and creamy texture, combined with a hint of sweetness. Made with a crumbly crust and a luscious cheese filling, it's the perfect balance of flavors. Whether you're hosting a dinner party or simply craving something indulgent, this recipe is sure to impress.

Keywords: Polish style, cheesecake, recipe, traditional, creamy.

Polish style cheesecake recipe details

Polish style cheesecake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the Base:
225 g	unsalted butter, chilled and cut into small pieces
125 g	caster sugar
150 g	plain flour
2 tbsp	cornflour
1 pinch(es)	salt
1 tsp	lemon zest
	For the Filling:
900 g	cottage cheese, drained
½ tsp	salt
325 g	sugar
4 large	eggs, beaten
125 g	butter, melted
1 tsp	vanilla extract
	For the topping:
125 g	plain flour
60 g	icing sugar
½ tsp	ground cinnamon
60 g	brown sugar
25 g	ground or chopped almonds
60 g	butter, melted

Instructions

To make the base:
Stir together in a bowl the flour, cornflour, sugar, salt and zest. Using a hand mixer, work in the butter until the dough just comes together. If necessary, add a ½ tbsp of cold water to assist bringing the dough together but keep the amount to an absolute minimum. Roll out on a lightly floured surface to fit the base of a 9-inch loose-bottomed or springform cake tin. Chill in the tin for at least 2 hours, but preferably overnight.

Preheat oven to Gas Mark 2, 150°C, 300°F.

Bake for 30 minutes and allow to chill until quite cold.

Reset the oven to Gas Mark 4, 180°C, 350°F.

To make the filling:
Mix the flour, salt and sugar in a bowl and set aside briefly.

To the drained cottage cheese, add the eggs, butter and vanilla and mix well until blended. Mix in the flour mixture and blend together. Pour into the prepared tin and set aside.

To make the topping:
Sift together the flour, sugar and cinnamon. Add the brown sugar and almonds and blend well. Pour the melted butter over the top and stir together with a fork to form a crumble. Sprinkle as evenly as possible over the filling and bake for approximately 50 minutes until brown on top and set.

Allow to cool in tin until just warm and release tin shell. Place on a plate and chill for several hours. When well chilled, remove from the tin base, slice and serve.

About the recipe:
This is another recipe that originated with a former neighbour and very distant relative. It originally used a dry curd cheese or farmers’ cheese neither of which is now easily or regularly available in the UK, although either or both may still be manufactured or sold in other countries. I have no recollection of seeing either product on sale here, ever!

The last time this was made, I used strained cottage cheese – it is what the lady in question had used for some years.

To obtain 900g of strained cheese (50g more or less will make little difference), place 1Kg of cottage cheese in a large sieve or a double layer of muslin and suspend over a bowl. Keep in the fridge if possible or in the coolest available location. Cover, if using a sieve. Allow to drain for at least 12 hours but 24 if possible. Discard the liquid and reserve the remaining solids.

This recipe uses a pastry base and the lady used her own unwritten recipe. As I was never given it, I used a shortcrust which was not quite right. I have therefore included another which is better suited.

Preparation time:
ca. 1 hr
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a