Monday, 20 June 2011

My mum's baked cheesecake

As promised... :) Now, for this recipe, I really suggest you visit a Polish Deli nearby (I bet there is one!) to get your ingredients. There is just something unique about the taste and smell of the polish 'curd' like cheese (biały ser) and you can also pick up a pack of vanilla "budyń", which is a type of an instant Polish dessert and really essential for this recipe. If you cannot get it, try to substitute it with some custard powder.


Pic. 1
1kg biały ser (curd cheese) - in the Polish Deli you could get 1kg bucket of different brands but looking similar to the one on the photograph (pic. 1)

1 pack (35g) of vanilla budyń (pic. 2), again if not available use 35g of powder custard

6 eggs, separated yolks from whites

Pic. 2
125g butter, melted

300g sugar

candied lemon peel


vanilla extract

Pre-heat the oven to 180'C / gas mark 4. Grease a large baking tin (25-27 cm) with butter and generously coat the inside (bottom and the sides) with some fine breadcrumbs or flour.

1. Insert the Butterfly Whisk into TM bowl, add all 6 yolks and sugar and blend together until pale (2minutes / Speed 3)

2. Remove the Butterfly Whisk, add melted butter, cheese, 'budyń' powder, handfull of sultanas (or two!), handfull of lemon peel, few drops of vanilla extract. Mix until well combined (3 minutes/Speed 5)

3. Spoon out all ingredients into a large bowl and clean the TM bowl and wipe until perfectly dry

4. Insert the Butterfly Whisk into TM bowl, add 6 egg whites with a pinch of salt.  Whisk for 6 minues / Speed 3,5

5. Spoon out a 1/4 of the whites into the cheese mixture and mix well with a wooden spoon. Next add all the remaining whites and fold in very gently with a wooden spoon from the middle of the bowl towards yourself, every time turning the bowl a little. Don't mix up too hard, you don't want to loose the air you have created.

6. Bake 40-60 minutes, depends on the oven. Don't relay on a skewer test, as this cake is very moist and it will always coat it. Instead look out for the cake to come off the sides of the baking tin and its golden colour. When ready switch the oven off and leave the cheesecake in there with the door shut until cools down slightly. This will help it to settle.

1 comment:

  1. I have just been in Switzerland debating the finer points of quark and custard powder…and here is a great recipe with them both! Love your site, thanks for stopping by mine, make sure you say hi often! :D