Traditional Polish cheesecake with nuts and raisins, on the bottom of a shortcrust pastry, with a characteristic, decorative grill from the same cake on top. For years I've been baking it with this tried-and-true recipe, found long ago in a newspaper. It is necessary to make a good, dense cottage cheese, preferably hand-ground, and if you choose one from the bucket, it should be drained for 2-3 hours on a sieve lined with gauze (it will only be about 800 g, so 1 bucket is not enough ).
Shortbread:
300 g of cake flour
200 g butter
100 g of powdered sugar
pinch of salt
2 egg yolks
Curd:
1 kg of three times curd cheese
200 g of powdered sugar
5 eggs
3 tablespoons of potato flour
½ cup of whipping cream 30%
1 vanilla sugar
100 g butter
60 g raisins
60 g candied orange peel
Additionally:
1 egg yolk
1 teaspoon of milk
powdered sugar
lemon juice
Shortcrust pastry: Sift the flour into a bowl. Add the diced, cold butter, powdered sugar, a pinch of salt and egg yolk. We chop everything with a knife, and then vigorously knead the dough. Form them into a ball, put in a foil pouch and cool for 30 minutes in the fridge.
Cheese mass: Eggs are mixed with powdered sugar and vanilla sugar, and then, without breaking the mixing, we gradually add curd, potato flour, cream and dissolved and cooled butter. Finally, pour the raisins and orange peel. Gently mix.
Execution: Take the chilled pastry out of the fridge. 1/3 of the entire portion put away, and the remaining cake is glued to the underside of the tin. 20 x 26 cm, greased or lined with baking paper. Dough is densely punctured with a fork and baked for 15 minutes in an oven preheated to 1800C. Pour cheese onto the bottom side. Fold out the portion of the shortcrust pastry thinly and knock out the strips with a width of about 1 cm. We place them on the surface of the dough to create a decorative grid. We blubber egg yolks with a teaspoon of milk and with a brush we gently grease the surface of the dough. The cheesecake is baked for 60 minutes in an oven preheated to 1800C. After this time, turn the oven off and leave the cheesecake in it until it stops.
Cool the cold cheesecake with a not too thick icing of powdered sugar and lemon juice.
Thanks yoy for watching and your time :)