Traditional Polish Cheesecake on Shortcrust Dough with Chocolate Glaze / Tradycyjny Sernik na Kruchym Cieście z Polewą Czekoladową
This is a classic version of how the Polish traditional cheesecake is made. It has the Shortcrust pastry on the bottom layered with real farmers cheese, eggs and vanilla. All covered with chocolate glaze. This is a memory of childhood. My mom used to make it for Christmas or new years. Yields 10 servings.
Servings: 10 Servings
Calories: 823kcal
Ingredients
Ingredients for Shortcrust pastry:
- 100 grams Krupczatka flour or all purpose flour
- 30 grams powdered sugar
- 50 grams unsalted butter1 egg yolk
- 1 egg yolk
- 1 pinch salt
Ingredients for the cheese filling:
- 1 kg farmers cheese (grind 3 times)
- 200 grams unsalted butter
- 150 grams granulated white sugar
- 1 package vanilla sugar (9 grams)
- 1 package pudding (Smietankowy flavor) without sugar or 40 grams potato flour
- 6 large eggs
- 1 pinch salt
Ingredients for chocolate glaze:
- 100 grams unsalted butter
- 3 tablespoons baking cocoa
- 3 tablespoons powdered sugar
- 3 tablespoons milk or water
Instructions
- Remove the cheesecake ingredients from the refrigerator in advance and bring them to room temperature. (Approximately 2 hours)
- Place the flour, powdered sugar, egg yolk, salt, and butter in a large, clean bowl.
- Mix the butter into the flour with your fingertips or in a mixer until the mixture resembles fine breadcrumbs.
- Once the dough comes together. Spread the dough with your hand or a spoon in a lined with parchment paper baking pan. I used a round spring form pan 22 cm dimension and 6 cm height.
- By using a fork prick the bottom of the dough so that no bubbles form while baking. Refrigerate for about 15-20 minutes.
- After 20 minutes bake at 350 degrees Fahrenheit for about 15-20 minutes or until sides turn golden brown. After this time remove from oven and let it cool.
- Separate the yolks from the whites and mix with sugar. You will have one egg white remaining from the Shortcrust pastry. Keep mixing the egg yolks with sugar until they turn into a pale yellow color
- While mixing, add vanilla, pudding, pinch of salt and soft butter until all ingredients are incorporated.
- Gradually add farmers cheese to the mixture and keep mixing everything.
- Beat the egg whites until stiff. Gently mix it into the cheese filling in portions.
- Pour into the previously baked Shortcrust pastry and place in a preheated oven at 290 degrees Fahrenheit. Bake for about 90 minutes. Leave the baked cheesecake in the oven until it's cool.
- For the icing, melt the butter in a small bowl combine powdered sugar, cocoa and milk. Stir all vey well.
- Pour the slightly cooled chocolate icing over the cheesecake and spread it evenly.
- Let it set and Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 823 |
| % Daily Value* | |
| Total Fat 45.8g | 59% |
| Saturated Fat 26g | 130% |
| Cholesterol 447mg | 149% |
| Sodium 4958mg | 216% |
| Total Carbohydrate 77.9g | 28% |
| Dietary Fiber 10.2g | 37% |
| Total Sugars 45.5g | |
| Protein 35.1g | |
| Vitamin D 43mcg | 215% |
| Calcium 127mg | 10% |
| Iron 6mg | 33% |
| Potassium 582mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |