Krakow Cheesecake (Krakowski Sernik)
For the Dough:
- Flour – 300 g (about 1.5 cups)
- Sugar – 60 g
- Baking Powder – 1.5 tsp (8 g)
- Salt – a pinch
- Cold Butter – 150 g
- Egg – 1 large (55 g without shell)
- Sour Cream – 50 g (about 1 tbsp)
For the Filling:
- Raisins – 120 g
- Cottage Cheese (any fat content) – 500 g
- Eggs – 3, separated into yolks and whites
- Sugar – 120 g (about 6 tbsp)
- Milk – 60 ml
- Cornstarch – 60 g (about 2 heaped tbsp)
- Salt – a pinch
- Vanilla Sugar – 10 g (1 packet)
For the Icing:
- Powdered Sugar – 80 g (about 4 tbsp)
- Sour Cream – 100 g (about 2 tbsp)
Baking Instructions:
- Prepare the Dough:
- Mix the flour, sugar, baking powder, and a pinch of salt in a bowl.
- Add the cold butter, cut into small pieces, and rub it into the flour mixture until crumbly.
- Stir in the egg and sour cream to form a dough. Wrap it in cling film and chill in the fridge.
- Make the Filling:
- If your cottage cheese is very wet, strain it first.
- Mix the cottage cheese with the egg yolks, sugar, milk, cornstarch, a pinch of salt, and vanilla sugar until smooth.
- Beat the egg whites until stiff peaks form and fold into the cottage cheese mixture.
- Stir in the raisins.
- Assemble the Cheesecake:
- Preheat the oven to 170°C (338°F).
- Press the chilled dough into the bottom of a greased 30×20 cm baking form with a 4 cm high edge.
- Pour the filling over the dough and spread evenly.
- Bake:
- Bake in the preheated oven for about 50 minutes, or until the top is golden and the center is set.
- Prepare the Icing:
- While the cheesecake is baking, mix the powdered sugar with the sour cream to create a thick icing.
- Finish the Cheesecake:
- After baking, let the cheesecake cool slightly, then spread the icing on top.
- Allow the cheesecake to cool completely before serving.
Enjoy your Krakow-style cheesecake, a creamy and rich dessert with a touch of vanilla and the natural sweetness of raisins.
