Traditional Polish Cheesecake


Traditional Polish Cheesecake

Ingredients

250g butter, room temperature
1,3 kg full-fat or half fat curd cheese, minced at least twice
10 large eggs, whites and yolks separately
450g caster sugar
6 Tbsp semolina (Polish – kasza manna)
40g custard powder (Polish – budyń)
seeds from 2 vanilla pods + 1 tsp vanilla extract
1 cup double cream (30% fat)
1/2 – 3/4 cup your favorite dried fruits (raisins or candied orange peel)

Directions

Beat butter until light and fluffy. Add curd cheese slowly, still beating.
In a separate bowl beat egg yolks with sugar till creamy and white. Add to cheesecake mixture and mix just to combine.
Add to cheesecake mixture the rest of ingredients: semolina, custard powder, vanilla. Mix together till just combined.
In a bowl whip double cream. In another bowl whip egg whites. Carefully stir into cheesecake mixture double cream, egg whites and dried fruits.
Grease a  baking tin and line with baking paper. Place cheesecake mixture in a tin and smooth down. Bake at 170ºC/150ºC fan for about 60 minutes. Cool down with a slightly ajar oven and place in a fridge for a night. Decorate. Keep in a fridge for max. 5-7 days. It is easily cut when cold, with a thin, sharp knife. Enjoy!