Kraków-style cheesecake
by Tavolino
A traditional Polish cheesecake on a shortcrust base, with a dense curd cheese filling and dried fruit, topped with a characteristic lattice pattern made of dough.
Ingredients
- wheat flour 350 g
- salt 1 pinch
- baking powder 1 teaspoon
- vanilla sugar 1 packet
- sugar 100 g
- butter 170 g
- egg 1 piece
- egg yolks 10 pieces
- full-fat curd cheese 1 kg
- butter (for the filling) 250 g
- powdered sugar 300 g
- egg whites 5 pieces
- orange peel 4 tablespoons
- potato starch 50 g
- raisins 50 g
- lemon juice 2 tablespoons
- powdered sugar (for the icing) 150 g
Preparation
- 1
In a bowl, combine 350 g of flour, salt, baking powder, vanilla sugar, 100 g of sugar, and 170 g of cold butter. Work the mixture until it forms crumbs.
- 2
Add 1 egg and 2 egg yolks, then knead into a smooth dough. Form into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- 3
Beat 4 egg yolks with half of the powdered sugar (150 g), adding it gradually. Save the remaining 4 egg yolks.
- 4
Grind the curd cheese three times together with 250 g of butter, or blend thoroughly until smooth.
- 5
Add the cheese mixture in portions to the beaten egg yolks, mixing constantly.
- 6
Add the grated orange peel, 50 g of potato starch, and dried fruit (raisins, orange peel). Mix well.
- 7
Beat 5 egg whites until stiff peaks form and gently fold them into the cheese mixture.
- 8
Line a 20x30 cm baking pan with parchment paper. Roll out 2/3 of the dough and line the bottom, pricking it with a fork.
- 9
Form the remaining dough into thin rolls. Spread the cheese mixture over the base and arrange the rolls in a lattice pattern on top.
- 10
Bake at 180°C for 50-55 minutes, until the cheesecake is golden brown.
- 11
Heat the lemon juice and mix with the powdered sugar (150 g) to make a smooth icing. Drizzle over the cooled cheesecake.