Traditional Polish Cheesecake

• Vegetarian

• Produce

  • 1/2 cup Your favourite dried fruits

• Refrigerated

  • 10 Eggs, whites and yolks separately, large

• Condiments

  • 40 g Custard powder

• Baking & Spices

  • 450 g Caster sugar
  • 1 From 2 vanilla pods, seeds
  • 6 tbsp Semolina

• Dairy

  • 1 3 kg full-fat or half fat curd cheese, full-fat or half fat
  • 250 g Butter
  • 1 cup Double cream

Found on magdascauldron.com

Description

Ingredients

• 250g butter, room temperature
• 1,3 kg full-fat or half fat curd cheese, minced at least twice
• 10 large eggs, whites and yolks separately
• 450g caster sugar
• 6 Tbsp semolina (Polish - kasza manna)
• 40g custard powder (Polish - budy?)
• seeds from 2 vanilla pods + 1 tsp vanilla extract
• 1 cup double cream (30% fat)
• 1/2 - 3/4 cup your favourite dried fruits (raisins or candied orange peel)

Directions

• Beat butter until light and fluffy.
• Add curd cheese slowly, still beating.
• In a separate bowl beat egg yolks with sugar till creamy and white. Add to cheesecake mixture and mix just to combine.
• Add to cheesecake mixture the rest of ingredients: semolina, custard powder, vanilla.
• Mix together till just combined.
• Whip double cream.
• In a separate bowl whip egg whites.
• Carefully stir into cheesecake mixture double cream, egg whites and dried fruits.
• Grease a baking tin and line with baking paper.
• Place cheesecake mixture in a tin and smooth down.
• Bake at 170ºC/150ºC fan for about 60 minutes.
• Cool down with a slightly ajar oven and place in a fridge for a night.
• Decorate. Keep in a fridge for max. 5-7 days.
• It is easily cut when cold, with a thin, sharp knife. Enjoy!