The secret to a perfect cheese cake is twice ground cheese curds. In Poland food companies Mlekovita and Piatnica produce twaróg sernikowy mielony – ground cheesecake curd – for this practical purpose. Potato starch is another ingredient that will make a difference and there is a strong argument that yoghurt rather than cream will make the cheese cake lighter. The first time we made it we were unable to get the Mlekovita or Piatnica brands and instead used a fatty curd from Polmlek. Subsequently we used the Piatnica brand. Both Mlekovita and Piatnica suggest butter is not needed. However, despite the obvious reason, we want to keep with tradition.
- 500 g ground cheese curd
- 4 eggs, separated
- 130 g butter, softened
- 130 g icing sugar
- 60 ml cream / yoghurt
- 60 g vanilla sugar
- 30 ml fruit juice / lemon juice
- 30 g potato flour
- 100 g biscuits, coarse ground
- 50 g butter, melted
- 30 g brown sugar (optional)
Preheat oven to 180ºC.
Beat the soft butter, gradually beat with an egg yolk and a quarter of the icing sugar, repeat with remaining yolks and sugar.
Beat the juice into the mixture.
Beat the ground cheese into the mixture followed by the vanilla sugar, yoghurt and potato flour to obtain a homogeneous mass.
Whisk the egg whites until stiff, gently fold into the mixture.
Melt the butter for the base, add the ground biscuits and, for a little sweetness, brown sugar. Line a cake tin with baking paper, spoon the biscuit mixture on the base and gently smooth out to the edges with a back of a teaspoon.
Put the cheese mixture on top of the biscuit base, bake for 75 minutes.
Remove from oven, leave to cool in the tin.
Dust with icing sugar.
This is the recipe reproduced on the Piatnica tub.
One kilo of cheesecurd, 7 eggs, 240 g icing sugar, 15 g potato flour, 15 g semolina, vanilla sugar or rum flavouring. The method is the same as above, with one exception, the cheesecurd to gently added to the mixture after the beaten egg whites.