You can love cheesecakes, cheesecakes and other.cottage cheese baking, but the Kraków cheesecake is something else, something special. The filling of the delicacy is incredibly airy and light. Delicate shortbread dough perfectly complements it.
A little dough and a lot of stuffing - this is the secret of this magnificent curd cheesecake. A little mess with him will have to, but it's worth it. Incredibly delicious breakfast!
- Cottage cheese -1 kg
- Egg - 1 pc.
- Egg whites - 8 pcs.
- Egg yolk - 8 pcs.
- Butter - 225 g
- Sugar powder - 375 g
- Vanillin - 2 g
- Starch - 3 tbsp. l.
- Raisin - 100 g
- Wheat flour - 250 g
- Salt - 1 chips.
- 125 g of softened butter, beat with 125 g of icing sugar. Add 1 egg, vanilla, mix. Sift the flour. Knead the dough, and then send it to the fridge for an hour.
- Cut a little more than half of the dough and roll it into a layer. Put it on a baking tray covered with parchment. Pierce in several places with a fork. Put the form in the fridge for half an hour.
- After the time expires, send the base to the oven, heated to 180 degrees, for 12–15 minutes.
- Prepare the filling.Grind the curd through a sieve. Beat it in a blender until you get a gentle mass.
- Then beat the remaining softened butter with 200 g of powdered sugar.
- Continuing to beat, send one yolks and a spoon of cottage cheese, until you add the whole mass.
- Beat the egg whites with a pinch of salt. Add 50 g of powdered sugar and whisk until dense foam. Add the prepared raisins and starch.
- In the curd mass, add egg whites, slowly mixing.
- Put the finished cake in the form, on top - the curd filling.
- Roll out the remaining dough. Cut it into strips and lay them in a lattice over the filling.
- Put the form with cheesecake in a preheated 180 degree oven for 50 minutes. Turn off the oven, slightly open the door and let the cheesecake stand for an hour.
Serve a delicious cheese cake with aromatic tea or coffee. Lovers of sweet will want to pour the syrnik with glaze. Just whip the lemon juice and sugar powder.
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