Polish Cheesecake 1968 Recipes

SERNIK POLISH CHEESECAKE

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 CHEESECAKE

Steps:

• DOUGH:.
• Cream shortening and sugar.
• Add egg, vanilla, and flour an press in greased 10x12 inch pan.
• Fill with pineapple pie filling mixed with 2 tablespoons flour.
• FILLING:.
• Beat cheese, 1/2 cup sugar, 4 egg yolks and milk.
• Add flour, cinnamon, salt, vanilla and lemon juice.
• Beat 4 egg whites stiff, adding remaining 1/4 cup sugar.
• Fold into cheese mixture and pour over pie filling.
• Bake at 350 degrees for 45-60 minutes.

POLISH CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Place the cottage cheese in a sieve and drain.
• In a small bowl, mix the flour, salt, and sugar.
• Set aside.
• In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
• Mix until well blended and smooth.
• Add the dry mixture and blend well.
• Pour the mixture into the prepared crust and set the cake aside.
• Prepare the topping by sifting the flour, sugar, and cinnamon together.
• Add the brown sugar and blend well.
• Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs.
• Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done.
• Cool to room temperature and then chill.

POLISH CHEESECAKE 1968

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.