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18 January 2013

Viennese Cheesecake



Everyone loves it. For that reason I will not share the recipe ;)



Well ok... It's a slightly Justynad version of a classic Viennese cheesecake. I got the recipe from an ancient cook book which is the first thing I will put my hands on the minute my mum gets senile dementia.



The bad news is that it 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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