You can love cheesecakes, cheesecakes and more cottage cheese baked goods, but the Krakow cheesecake is something different, special. The filling of the delicacy turns out to be incredibly airy and light. The most delicate shortbread dough complements it perfectly.
Little dough and a lot of filling - this is the secret of this magnificent curd cheese pan. You have to tinker a little with it, but it's worth it. Incredibly delicious breakfast!
Ingredients
- Curd -1 kg
- Egg - 1 pc.
- Egg whites - 8 pcs.
- Egg yolk - 8 pcs.
- Butter - 225 g
- Powdered sugar - 375 g
- Vanillin - 2 g
- Starch - 3 tbsp. l.
- Raisins - 100 g
- Wheat flour - 250 g
- Salt - 1 chips.
Preparation
- Whisk 125 g of softened butter with 125 g of icing sugar. Add 1 egg, vanillin, stir. Sift flour. Knead the dough and then refrigerate it for an hour.
- Cut off a little more than half of the dough and roll it into a layer. Place it on a parchment-lined baking sheet. Pierce several places with a fork. Put the mold in the refrigerator for half an hour.
- After the time has elapsed, send the base to the oven, preheated to 180 degrees, for 12-15 minutes.
- Prepare the filling. Grind the curd through a sieve. Whisk in a blender until tender.
- Then whisk the remaining softened butter with 200 g of icing sugar.
- Continuing to beat, send yolks one by one and a spoonful of cottage cheese until you add all the mass.
- Whisk the egg whites with a pinch of salt. Add 50 g of icing sugar and beat until stiff. Add prepared raisins and starch.
- Add the egg whites to the curd mass, stirring slowly.
- Put the finished cake in a mold, on top - curd filling.
- Roll out the remaining dough thinly. Cut it into strips and arrange them in a wire rack over the filling.
- Place the pan with the cheesecake in an oven preheated to 180 degrees for 50 minutes. Turn off the oven, open the door slightly and let the cheese pan stand for an hour.
Serve delicious cottage cheese pan with aromatic tea or coffee. Lovers of sweets will want to pour icing over the cheese pan. Just whisk in the lemon juice and powdered sugar. Delicious!