Polishcheeseslices Recipes

POLISH CREAM CHEESE COOKIES

Polish Cream Cheese Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield About 36 cookies

Number Of Ingredients 8

Ingredients

1 8-ounce package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
3 tablespoons granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup apricot preserves
1/2 cup raspberry preserves
Coarse sugar, for sprinkling

Steps:

Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.

POLISH CHEESECAKE

Polish Cheesecake image

Recipe came from the late Ed Lech, a fine baker and a gentle man. It is very easy to make and is very delicious.

Provided by lizzie

Categories Cheesecake

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups Zwieback toast, crumbs
3 teaspoons melted butter
1 lb cream cheese
3 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla

Steps:

Beat cheese, eggs, 2/3 cup sugar, and almond extract together until smooth, thick and lemon colored.
Blend zwieback crumbs with butter thoroughly and press into bottom of 9" spring form pan.
Pour filling into pan and bake in 350 degree oven for 25 minutes or until firm in center.
Remove from oven and cool 20 minutes.
Beat sour cream with 3 tablespoons sugar and vanilla.
Spread on top of cheese cake and bake 10 minute.
longer at 450 degrees.
Smacznego!

Nutrition Facts : Calories 594.9, Fat 46.8, SaturatedFat 28.6, Cholesterol 227.7, Sodium 313, Carbohydrate 34.1, Sugar 29.1, Protein 11.3

POLISH CHEESECAKE

Polish Cheesecake image

Make and share this Polish Cheesecake recipe from Food.com.

Provided by _Pixie_

Categories Cheesecake

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

shortbread (prepared from another recipe)
4 cups dry curd cottage cheese, 2 lbs
1 tablespoon unbleached flour
1/2 teaspoon salt
1 1/2 cups sugar, Granulated
4 large eggs, Lightly Beaten
1/2 cup butter, Melted
1 teaspoon vanilla extract
1 cup unbleached flour
1/2 cup confectioners' sugar
1/2 teaspoon cinnamon, Ground
1/4 cup brown sugar, Packed
1/4 cup butter, Melted

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.

Nutrition Facts : Calories 410.7, Fat 16.2, SaturatedFat 9.6, Cholesterol 125.3, Sodium 252.4, Carbohydrate 52.8, Fiber 0.4, Sugar 42.5, Protein 14.1

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