Aunt Blanches Polish Pineapple Cheese Cake Recipes

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POLISH STYLE CHEESECAKE OF MY CHILDHOOD



Polish Style Cheesecake of My Childhood image

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

2 1/2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine
2 eggs, beaten
1/4 cup milk
1 (20 ounce) can crushed pineapple, partially drained (just not dry)
750 g farmer cheese (I used a brand called Friendship found with the cream cheese packages)
150 g sugar or 150 g Splenda granular
3 tablespoons lemon juice
1/2 teaspoon salt
50 g cornstarch or 50 g potato flour
4 eggs, separated
1 cup heavy cream, whipped

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

AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK



Aunt Hattie's Polish Raised Pineapple Squares, Mazurek image

Aunt Hattie made a living out of baking this, and Placek, pound cake and other Polish recipes to order. That kept her pretty busy. A very old treasured family recipe. Jarred fruit filling (such as Solo brand) may be used instead of the home-made pineapple filling. Not quite as good though. And you might need more than one jar. Might as well bite the bullet and just make it yourself!

Provided by Jezski

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 small fresh yeast cake (or 1 pkg. dry yeast)
1/2 cup scalded milk, cooled
3 egg yolks
1/2 lb butter
3 cups sifted flour
2 tablespoons sugar
1 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1 -2 tablespoon cornstarch, just enough to thicken slightly

Steps:

  • To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
  • Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
  • Mix as for pie crust: butter, flour, sugar, salt
  • Mix with the sponge.
  • Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
  • Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
  • Roll second half, cut in strips and lattice over top
  • Let raise 1 hour. Bake at 350 for 35 minutes.
  • Drizzle with following frosting and sprinkle with chopped nuts if desired.
  • Frosting: 1 T butter, /2 t vanilla, powdered sugar.

Nutrition Facts : Calories 153.6, Fat 8.5, SaturatedFat 5.2, Cholesterol 44.6, Sodium 155.4, Carbohydrate 17.3, Fiber 0.6, Sugar 4.5, Protein 2.3

PINEAPPLE CHEESECAKE



Pineapple Cheesecake image

A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!

Provided by JAGOE

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 ¾ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
  • Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g

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