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Mastery of cooking cheesecake in Polish
Last year I visited Krakow, one of the most beautiful historical cities in Poland. My husband and I walked the old streets all day, visited Wawel Castle and Main Market Square. I really liked Krakow: a calm, quiet and cozy city.
The city is famous for the most appetizing pastries in Europe. I remember most of all. "The Krakow Cheeseman." from sand dough and with incredibly delicate air stuffing. By the way, many argue that the recipe of this cheesecake actually came from Lviv to Krakow and vice versa. It is not surprising, because these cities are like twin brothers.
How to cook cheese cheese cheese ingredients
Preparation
When the cheesecake is ready, you need to open the oven doors to let the cake brew - about an hour. We recommend pouring glaze on top - for lovers of sweet. Make glaze is very simple: whip lemon juice and powdered sugar. As they say, the final touch, and polish ready. Bon appetit!
The city is famous for the most appetizing pastries in Europe. I remember most of all. "The Krakow Cheeseman." from sand dough and with incredibly delicate air stuffing. By the way, many argue that the recipe of this cheesecake actually came from Lviv to Krakow and vice versa. It is not surprising, because these cities are like twin brothers.
How to cook cheese cheese cheese ingredients
- 1kg cottage cheese
- 10 chicken eggs
- 225g butter
- 375g powdered sugar
- 2g vanillin
- 3 tbsp starch
- 100g raisins
- 250g wheat flour
- pinch
Preparation
- Take a soft butter and whip together with powdered sugar. Add 1 egg, vanillin, flour and mix the dough. The finished mass is sent to the refrigerator for an hour. When the dough is ready, you need to cut a little more than half and roll it.
- Half the dough is laid out on a bowl covered with parchment. The dough must be pierced with a fork in several places. Then put the form with the test in the refrigerator for half an hour. After that, send to the oven heated to 180 degrees and leave to bake for 12-15 minutes.
- Let's do the stuffing. Grind the cottage cheese through a sieve and thoroughly whip with a blender. Then stir the butter, powdered sugar and egg yolks. Continuing to whip, add one yolk and the whole cottage cheese one spoon.
- We take egg whites and add a pinch of salt to them. We pour 50 g of powdered sugar and whip until we get a dense foam. Then add prepared raisins and starch. Proteins are poured into the curd mass and slowly stirred.
- The baked cake is laid out on the form. We put the cheese stuffing on top. The remaining half of the dough is thinly rolled and cut in stripes. Put them on top of the cake in the form of a grille and put in the oven baked for 50 minutes at a temperature of 180 degrees.
When the cheesecake is ready, you need to open the oven doors to let the cake brew - about an hour. We recommend pouring glaze on top - for lovers of sweet. Make glaze is very simple: whip lemon juice and powdered sugar. As they say, the final touch, and polish ready. Bon appetit!
