Polish Style Cheesecake of My Childhood

May 11, 2023May 11, 20230 2
Polish Style Cheesecake of My Childhood
in Dessert

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine
2 eggs , beaten
1/4 cup milk
1 can crushed pineapple , partially drained ( just not dry )
750 g farmer cheese ( I used a brand called Friendship found with the cream cheese packages )
150 g sugar or 150 g Splenda granular
3 tablespoons lemon juice
1/2 teaspoon salt
50 50 g cornstarch or 50 g potato flour
4 eggs , separated
1 cup heavy cream , whipped

Nutrision Information

Servings Per Recipe
12
Calories
467
Sugar
23g
Fat
24g
This Polish Style Cheesecake was a staple in my childhood home. It's a sweet, creamy dessert with a fantastic crunchy crust. The pineapple in the filling adds a tropical twist to the cheesecake that makes it perfect for summer gatherings. The farmer cheese gives it a unique flavor and texture that sets it apart from other cheesecakes. This recipe yields a large cheesecake, so it's perfect for feeding a crowd. I hope you enjoy making and eating this recipe as much as I do!

Instructions

1.Preheat oven to 350 degrees F (180 degrees C).
2.To make the crust, combine flour, baking powder, sugar and butter until crumbly. Add eggs and milk and combine. Spread half the crust mixture into the bottom of a greased 9x13 inch (23x33 cm) cake pan. Press down firmly to create an even layer.
3.To make the filling, beat the farmer cheese with sugar or Splenda until smooth. Add in lemon juice, salt and cornstarch or potato flour and beat until combined. Add in egg yolks and beat until smooth. Fold in whipped heavy cream and pineapple.
4.Beat egg whites until stiff and fold into the filling mixture. Pour mixture into the prepared crust. Sprinkle the rest of the crust mixture on top of the filling.
5.Bake for 1 hour or until golden and set. Let cool completely in the pan.
6.Once cooled, cover and refrigerate for at least 2 hours, or overnight. Serve chilled.

PROS

This cheesecake is sweet, creamy, and has a crunchy crust.
It’s a perfect dessert to serve for family gatherings, potlucks, and parties.
It’s also a great make-ahead dessert because it needs to be refrigerated for a few hours before serving.

CONS

This cheesecake is high in calories and fat.
It’s not a great option for those watching their waistline.
The crust can be a bit thick for some people’s taste.

HEALTH & BENEFITS

Although this cheesecake isn’t the healthiest dessert option, it does have a few redeeming qualities. Cheesecake is a good source of protein, calcium, and vitamin A. The pineapple in this recipe is high in vitamin C and manganese, and also contains bromelain, an enzyme that may help with digestion.

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