I am looking for a Ethnic (Polish) fluffy cheesecake recipe.?

Question

This square cheesecake was available in our local bakery 10 or more years ago. It was baked in a large pan and cut into cake sizes. It had been available for over 40 years. It is not your ordinary cheesecake available these days. It was 6 inches high and just luscious. Not too sweet.

Thank you,

Answer 1

Here's three versions of Polish Cheesecake its like New York Stlye Deli Cheesecake:

SUMMER CHEESECAKE  

1/2 c. sugar

3 egg yolks

1/2 c. milk

1 tsp. vanilla

3/4 c. water

2 pkgs. Knox gelatin

2 lbs. cottage cheese

Beaten egg whites

1/2 pt. whipping cream

16 to 20 graham crackers

3 tbsp. sugar

3 tbsp. butter

Cinnamon

Crush the graham crackers to crumbs; add butter, cinnamon, and sugar to make crust to line a large 10 x 13 inch pan; set aside.

Scald egg yolks, sugar, and milk; stir but do not let burn. Add vanilla. Dilute the gelatin in water until absorbed. Put the cottage cheese through a sieve or add to gelatin mixture and blend in the blender. Beat egg whites until stiff and add. Beat cream until stiff and add, mixing well. Pour into crust and sprinkle a little of the crust on top. Chill at least 2 to 3 hours.

POLISH CHEESECAKE  

4 (8 oz.) pkg. cream cheese

8 eggs

1 1/4 c. sugar

1 tbsp. vanilla or almond extract

TOPPING:

1 pt. sour cream

6 tbsp. sugar

2 tbsp. vanilla extract

Preheat oven to 350 degrees. Soften the cream cheese in blender, beat in sugar. Beat in eggs, one at a time. Add flavor extract, blend well. Pour batter into buttered 10 inch springform pan, and bake for approximately 40 mintues or until lightly browned.

When cake is cool, spread with topping made from a mix of the sour cream, sugar and vanilla. Bake again at 425 degrees for 15 minutes. Keep refrigerated.



POLISH CHEESECAKE  

DOUGH:

1 c. shortening

1/2 c. sugar

1 egg

1 tsp. vanilla

2 c. flour

Cream shortening and sugar. Add egg, vanilla, and flour. Press in greased 10x12 inch pan. Fill with pineapple pie filling mixed with 2 tablespoons flour.

FILLING:

1 lb. Farmer's cheese

2 tbsp. flour

4 eggs, separated

1/4 tsp. cinnamon

1 tsp. lemon juice

1 c. evaporated milk

1 tsp. vanilla

3/4 c. sugar (reserve 1/4 c.)

Pinch of salt

Beat cheese, 1/2 cup sugar, 4 egg yolks and milk. Add flour, cinnamon, salt, vanilla and lemon juice. Beat 4 egg whites stiff, adding remaining 1/4 cup sugar. Fold in cheese mixture. Pour over pie filling. Bake at 350 degrees for 45-60 minutes.

hope these help.               good luck and enjoy.

Answer 2

The difference between American cheesecake and Polish cheesecake is that there is no cream-cheese in Polish cheesecake. We use traditional-real farmer cheese, that's why it's not too sweet and 6inch high.

1 kg ( 2 pounds) of cottage cheese

6 eggs (separated)

0.10 kg of butter

A cup of sugar

A tablespoon of flour

Raisins (soaked in rum preferably)

2 teaspoons of baking soda

Orange peel and walnuts

Chocolate coating glaze

Vanilla sugar

It is a cake that is really difficult to spoil. If it is prepared in accordance with recipe it would meet the criteria on an edible cake. We should take: 1 kilo of well strained cottage cheese (it cannot be sour) two almost full cups of sugar, 8 eggs, a packet of butter (0.25 kg), vanilla pudding, vanilla essence or 3-4 packets of vanilla sugar (and the best a vanilla stick would be, thinly cut), lemon and raisins (0.1 kg), almond flakes (0.03 kg), dried orange peel (0.05 kg). Instead of orange peel we can use orange essence we might make the job easier by buying previously minces cheese.

We would also need: blender, huge bowl for creaming, mixer for meat mixing or strong metal strainer, small cup for egg white, small pan, kitchen board and big cake tin.

First prepare raisins, almond flakes and orange peel. Rinse them and strain and pour into a bowl. Then mince your cheese or cream it on a strainer and set aside. Then melt butter on a low heat and leave to cool down; spread a lump of butter on a cake tin, sprinkle it with bread crumbs and set aside so that it does not stand in our way. Crack the eggs, separate yolks from egg whites, put the latter into a pan and yolks into creaming bowl. Put the pan with egg whites into the fridge. Add sugar, a pinch of salt, thinly cut vanilla stick and some of aroma essence, juice from half of a lemon and cream until fluffy. In Poland the cream of egg yolks is called ?kogiel-mogiel.? Gradually add mixed cheese and powdered pudding stirring continuously. The cream should be smooth and fluffy. Pour in cooled butter. Put on your oven; it has to be preheated to 180 C . Pour raisins, almond flakes and orange peel into your creaming bowl and mix it thoroughly with the ready cheese cream.

Take out the pan with egg whites from the fridge and mix it with blender until stiff. Carefully add whipped egg whites to your cream and place all your mixture into a cake tin. Place it into the oven for 50 ? 60 minutes. Do not o-pen the oven until the cheese cake is ready. Have a look inside through a glass after 40 minutes of baking and see if the cake is not too brown on its upper side. When ready take cheese cake out of the oven and set it aside to cool off. Serve cool.

Answer 3

SERNIK  -- Polish Cheese Cake

CRUMBLY DOUGH

0.5 brick of margarine

0.5 cup of sugar

0.5 cup of flour

0.5 cup of potato flour

1 egg

0.5 baking powder

CHEESE FILLING

1 kg of cheese

4 potatoes (baked and grated)

2 cups of sugar

1 margarine

8 eggs (yolks)

1 tablespoon of potato flour

1 tablespoon of baking powder

1 vanilla sugar

Flavoring oils (extracts) for the cake: vanilla, orange, lemon

Dried nuts and fruits

Crumbly dough: grate margarine and sugar together, add the remaining dough ingredients, and stir well. Butter the dough pan and sprinkle with bread crumbs. Spread the dough inside the pan.

Beat the remaining egg whites from the 8 eggs into a stiff foam.

Cheese filling: grate the margarine, adding the egg yolks, two spoons of cheese, and the potatoes one at a time. Add some sugar and grate well. Add the egg foam, potato flour, baking powder, vanilla sugar, and flavor oils (a few drops of each), stirring lightly. Add the dried nuts and fruits.

Pour the prepared filling over the dough.

Preheat the oven to 180 C, place the cake inside, and bake for about 1 hour.

Enjoy the Polish Cheesecake !! It's really delicious!