Cheesecake

Cheesecake

This is probably the most popular cake in Poland, if not in the world. It appears at every family party and is a must-have item on the Christmas or Easter table. For generations there has been a war on whether it should be with or without raisins. Everyone has their own traditional family recipe from which they prepare it. What cake am I talking about? About cheesecake, of course!

We can eat it in practically every restaurant and in a pastry shop we can find at least 3 types of it. Cold, on a crispy base, vegan, mascarpone, chocolate, caramel, royal, New York, Viennese… You could start a blog dedicated only to cheesecakes, who knows, maybe there is already one (I didn’t check ;p). Today I present to you my mother’s cheesecake recipe. On a crispy butter base, with a creamy, fluffy cheese mass, made of 10 eggs, it’s a real calorie bomb, it’s also not the cheapest, but it comes out of a large baking sheet.

Everyone always raves about it, I hope you like it too. Who knows, maybe you’ll prepare your own cheesecake. If so, share with me photos of how it turned out and put it in the comment below the post. Read the recipe and enjoy!

Cheesecake

Delicious homemade cheesecake. My mother's recipe. You must try it!
5 from 3 votes
Prep Time 30 minutes
Baking 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Desserts
Cuisine Polish
Servings 30 portions
Calories 316 kcal

Perfect Cheesecake Recipe

Ingredients
 
 

Crispy bottom

  • 1 cup wheat flour
  • ½ cup coarse flour
  • 100 g butter
  • 2 egg yolks
  • ½ cup sugar
  • 1 tbsp sour cream

Cheese mixture

  • 8 egg yolks
  • 10 egg whites
  • 200 g butter
  • 2 cups sugar (1 glass for egg whites and 1 glass for egg yolks)
  • 250 g mascarpone
  • cup heavy cream
  • 1 kg Cream Cheese for cheesecake
  • 2 sugarless instant pudding mix or starch with vanilla extract (about 80g) (vanilla flavour)
  • 1 tbsp vanilla sugar or extract (optional)

Icing

  • 1 cup powdered sugar
  • half lemon juice
  • 2 tbsp hot water

Instructions
 

Crispy bottom

  • Beat the butter with sugar and salt, add 2 egg yolks, a tablespoon of sour cream and finally the sifted flour (wheat 450-550 and coarse flour). Stir until combined into a smooth mass. You can use a mixer or knead the dough by hand. Transfer the dough to a baking tray lined with baking paper. Poke holes in the dough with a fork (this is to prevent the dough from bulging during baking). Place the baking sheet with the raw dough in the fridge for about 20 minutes.
    1 cup wheat flour, ½ cup coarse flour, 100 g butter, 2 egg yolks, ½ cup sugar, 1 tbsp sour cream
  • After about 20 minutes, take the chilled dough out of the fridge and put it in the oven preheated to conventional heating356 °F. Bake for about 10-15 minutes. The cake will be ready when it is lightly browned around the edges but still pale. Remove the finished crust from the oven and leave to cool.

Cheese mixture

  • Prepare the cheese mass. You will need 2 large bowls. In 1 bowl, beat butter with 1 half cup of sugar until fluffy. Add about one cup of sugar gradually spoon by spoon. When you add all the sugar, start adding the yolks. One at a time, let all ingredients combine well before adding another egg yolk. When you add all the yolks, add portions of mascarpone, then heavy cream and then cheesecake cheese. Add puddings at the end. Mix for another 2 minutes so that all the ingredients are well combined.
    8 egg yolks, 200 g butter, 2 cups sugar, 250 g mascarpone, ⅓ cup heavy cream, 1 kg Cream Cheese for cheesecake, 2 sugarless instant pudding mix or starch with vanilla extract (about 80g), 1 tbsp vanilla sugar or extract
  • Then, in the second bowl, beat the egg whites with a pinch of salt. When the whites are fluffy (see video below), start adding sugar 1 tablespoon at a time (about 1 cup of sugar).
    10 egg whites, 2 cups sugar
  • Combine both masses. Add the whites to the yolks in portions, mixing them gently so that the whites do not drop. Pour the mixed cheese mixture over the cooled crispy bottom and bake for approx. 2 hours in an oven preheated to conventional heating284 °F. Remove the baked cheesecake from the oven and cut around it so that the center does not drop. Wait for the cake to cool down.

Icing

  • Prepare the icing by mixing powdered sugar, lemon juice and a few tablespoons of hot water in a bowl. Pour the finished icing over the cooled cheesecake and it's ready. Enjoy your meal!
    1 cup powdered sugar, half lemon juice, 2 tbsp hot water

Video

Watch how to make best homemade cheesecake step by step video.
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Nutrition

Serving: 100gCalories: 211kcal (11%)Carbohydrates: 22g (7%)Protein: 3g (7%)Fat: 13g (19%)Saturated Fat: 7g (46%)Trans Fat: 0gCholesterol: 72mg (24%)Sodium: 113mg (5%)Potassium: 67mg (2%)Fiber: 1g (3%)Sugar: 14g (16%)Vitamin A: 331IU (7%)Vitamin C: 0mgVitamin D: 1µg (4%)Vitamin E: 0mg (2%)Vitamin K: 1µg (1%)Calcium: 21mg (2%)Iron: 1mg (4%)Manganese: 0mgMagnesium: 1mgZinc: 0mg (1%)Folic Acid: 0µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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