18 January 2013

Viennese Cheesecake

This recipe is older than time. I'm really just sharing it so show off my mad cheesecake decorating skills.

The bad news is that this particular version of the recipe involves quite a lot of Polish ingredients, but you can get all of them in any decent Polish shop.

  • 1kg of processed white 'twarog' cheese (it comes in small buckets. Make sure it has no extra sugar added, or any other ingredients like eggs or flour.)
  • 8 eggs
  • 1.5 glass of sugar
  • 150g of unsalted butter, melted and cooled
  • 1 glass of raisins
  • 2 tbs of plain flour
  • 1 pack of 'Sernix' (alternatively, 2 tsp of starch flour or vanilla 'Budyn')
  • 1.5 tsp of almond extract

1. Mix the yolks with sugar. Mix them with a mixer for about 10 - 15 minutes, until the mixture becomes very pale and fluffy.

2. Add cheese to the yolks with sugar, spoon by spoon, while mixing continuously. Make sure there are no cheese 'bits' left and the mixture is perfectly smooth.

3. Add the butter (melted and cooled), mix in.

4. Add Sernix.

5. Coat the raisins in a little bit of plain flour over a sieve, so that they don't stick together. Add them to the cake mixture. Add almond extract.

6. Whisk the egg whites until you get stiff peaks. Fold them *very gently* into the cake mixture, so that the 'fluffyness' of the egg whites is preserved in the cake.

7. Bake at 180°C for about an hour in a cake pan lined with baking paper or greased and coated with breadcrumbs.

I decorated it with ready-to-roll regal fondant icing, but it's just as delicious with some melted milk chocolate poured over it.

here's a more christmasy one:

And here a version with just some chocolate poured over it:

And yet another version. My first take on icing roses, not the best ;)

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