Traditional Polish Cheesecake
Kcal: 553.0
Serves 16
45 mins prep
60 mins cooking time
Ingredients
Ingredients
- 250g/10oz gluten free plain purpose flour
- 125g/5oz cater sugar
- ¾ tsp baking powder
- 125g/5oz butter
- 1 large egg and 1 extra yolk
- 50ml sour cream
Filling:
- 125g/5oz room-temperature butter
- 250g / 10oz sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 900g/2lb Polish honey cheese, quark cheese or cream cheese
Method
- In a large bowl or food processor, mix together the gluten free flour, sugar, and baking powder. Add the butter and rub in to form a crumb mixture, then add the whole egg and yolk with the sour cream, and mix to form a soft dough. Refrigerate for 1 hour.
- Lightly grease a 13x9-inch shallow baking tin with butter. Line it with greaseproof paper, and place the pastry dough into it. Smooth the dough out so it comes up the sides and covers all of the tin.
- Heat the oven to 180˚C, 350˚F gas mark 4.
- To make the filling, cream together butter with sugar in a large bowl
- Beat in 4 egg yolks and vanilla until well incorporated. Thoroughly mix in the cheese.
- In a separate bowl, beat the 4 egg whites to stiff peaks. Fold them into the cheese mixture.
- Pour the filling into the pastry lined tin.
- Bake for 50 to 60 minutes or until the centre is only slightly jiggly. Let cool completely before serving. Refrigerate the leftovers.
Nutritional information per serving
Kcal
553
Fat
43g
Carbs
36g
Protein
6g
Fibre
1g
