Cheesecake deluxe recipe
Old family tradition, sticking it here for safe-keeping. This is one of the typical Easter recipes that start with a dozen eggs and go downhill from there.
Cake bottom:
0.5 stick of butter (100g)
1 large yolk or 2 small ones
1.5 glass of wheat flour, preferably with slightly larger grain than usual (shortcrust flour, krupczatka)
0.5 glass of white sugar
1 sachet of vanilla sugar (or 2 more tsp sugar + vanilla essence)
optional: lemon essence
1 tbsp heavy cream (22% fat)
0.5 sachet of baking powder
Pinch of salt
Put together flour, baking powder and salt, add butter, crumble together. Form a hill with a hole in the top, add sugar, vanilla sugar, cream, yolks, and essence of choice. Cut everything together rapidly with a knife or spoon, then just as quickly knead just enough to form a ball of dough. Wrap in foil, throw in the fridge.
Grease a 28cm diameter cake tin with butter and line it with breadcrumbs, wheat bran or similar.
Cheesecake proper:
1 stick butter (200g)
1 kg thrice-ground white cheese (cottage cheese might work)
8 eggs, divided into yolks and whites
up to 1 glass of white sugar (I go with two-thirds)
2 slightly heaped tbsps of potato starch
Essence (almond or lemon works best)
100g candied orange peel
200g sultanas
Keep the butter out of the fridge, it should be room-temperature and exceedingly soft.
Whip the egg whites until they're so stiff that you can turn the bowl vertical and it takes them a long while to even start sliding out. Into the fridge with them.
Cream the yolks with the sugar in a bowl over a pot of boiling water. Take off the pot, add butter, keep mixing everything together. Bit by bit, add the cheese, potato starch and essences.
Add the whites, stir delicately and not too long, but thoroughly so that everything is incorporated. Add orange peel and sultanas, stir just enough to distribute them through the mixture.
Line the bottom of the cake tin with slices of the dough and pat the joining lines so that it forms a mostly uniform layer. Pour in the cheese mixture; heap it in the middle, it'll fall down anyway.
Off it goes into the oven - 180C tops, with only heat on the bottom and no ventilator of any sort; this is SLOW baking. Leave it alone, too, until the top looks golden with brown bits. Then you can test if a skewer poked inside looks dry. (The actual timing depends 100% on the oven. Watch.)
Optional: add dark chocolate icing and sprinkle more candied orange peel on it.
Try not to eat it all in one day. This is something of a challenge.
Cake bottom:
0.5 stick of butter (100g)
1 large yolk or 2 small ones
1.5 glass of wheat flour, preferably with slightly larger grain than usual (shortcrust flour, krupczatka)
0.5 glass of white sugar
1 sachet of vanilla sugar (or 2 more tsp sugar + vanilla essence)
optional: lemon essence
1 tbsp heavy cream (22% fat)
0.5 sachet of baking powder
Pinch of salt
Put together flour, baking powder and salt, add butter, crumble together. Form a hill with a hole in the top, add sugar, vanilla sugar, cream, yolks, and essence of choice. Cut everything together rapidly with a knife or spoon, then just as quickly knead just enough to form a ball of dough. Wrap in foil, throw in the fridge.
Grease a 28cm diameter cake tin with butter and line it with breadcrumbs, wheat bran or similar.
Cheesecake proper:
1 stick butter (200g)
1 kg thrice-ground white cheese (cottage cheese might work)
8 eggs, divided into yolks and whites
up to 1 glass of white sugar (I go with two-thirds)
2 slightly heaped tbsps of potato starch
Essence (almond or lemon works best)
100g candied orange peel
200g sultanas
Keep the butter out of the fridge, it should be room-temperature and exceedingly soft.
Whip the egg whites until they're so stiff that you can turn the bowl vertical and it takes them a long while to even start sliding out. Into the fridge with them.
Cream the yolks with the sugar in a bowl over a pot of boiling water. Take off the pot, add butter, keep mixing everything together. Bit by bit, add the cheese, potato starch and essences.
Add the whites, stir delicately and not too long, but thoroughly so that everything is incorporated. Add orange peel and sultanas, stir just enough to distribute them through the mixture.
Line the bottom of the cake tin with slices of the dough and pat the joining lines so that it forms a mostly uniform layer. Pour in the cheese mixture; heap it in the middle, it'll fall down anyway.
Off it goes into the oven - 180C tops, with only heat on the bottom and no ventilator of any sort; this is SLOW baking. Leave it alone, too, until the top looks golden with brown bits. Then you can test if a skewer poked inside looks dry. (The actual timing depends 100% on the oven. Watch.)
Optional: add dark chocolate icing and sprinkle more candied orange peel on it.
Try not to eat it all in one day. This is something of a challenge.