Krakow cheesecake came to our gastronomic culture quite a long time ago.
For the
first time, this type of unusual pastry appeared in Poland. The
fact is that for Poles, cheesnik is not just a small pancake made of cottage cheese. Krakow cheesecake is a full-fledged pie, hearty, airy and flavorful.
Now you can find Polish cheesecake literally everywhere. In the homeland, this dish is very proud, so it is baked in every bakery.
We will try to prepare Krakow cheesecake at home.
Ingredients of the dough for Krakow cheesecake:
- flour – 300 g;
- sour cream – 50 g;
- sugar – 60 g;
- egg – pcs;
- leavening agent – 1.5 tsp;
- butter – 150 g;
- salt – a pinch.
Filling ingredients:
- raisins – 120 g;
- vanilla sugar – 10 g;
- cottage cheese – 500 g;
- salt – a pinch;
- eggs – 3 pcs;
- cornstarch – 60 g;
- sugar – 120 g;
- milk – 60 g.
Ingredients for the glaze:
- powdered sugar – 80 g;
- sour cream – 100 g.
Preparation of Krakow cheesecake:
Pour granulated sugar, leavening agent and salt into the sifted flour, mix the loose products. In the flour, roll the cooled butter, chop it on a coarse grater into flour.
Rub the butter and flour with our hands until we get a crumbly dough
.
Add sour cream and egg and knead a more elastic and not sticky dough.
⅓
of the dough should be wrapped in cling film and put in the refrigerator for 25 minutes. Place
⅔ of the
dough in a parchment-lined mold.
Spread the dough on the bottom with your hands, but do not form sides. Be sure to prick the dough with a fork over the entire surface and put it in the refrigerator.
While the raisins soak in boiling water, you need to make the filling. Separate the yolks from the whites, add the yolks to the cottage cheese. Pour starch, vanilla and classic sugar and salt into the cottage
cheese. Pour milk into the cottage cheese, turn the mass into a cream with a blender. Add raisins to the obtained cream, mix the ingredients.
Beat the proteins with a mixer until stable white peaks. Carefully introduce the whites into the curd cream, mix with a spatula.
Spread the filling on the surface of the dough in the mold, spreading an even layer.
Roll out
⅓ of
the dough into a layer no thicker than 2 mm, cut into strips with a width of cm.
Use these strips of dough to draw a pattern on the surface of the curd cream.
In an oven heated to 170 degrees Celsius, bake the cheesecake for 50 minutes in the top-down mode.
To prepare the glaze, mix powdered sugar with sour cream and cover the hot cheesecake with it.
We advise you to wait half an hour until the cheesecake cools down and the glaze is absorbed into the top layer. This way this cake will become even more beautiful and flavorful.
