It’s well into February now, are we over the New Year detox yet? This was meant to be a Polish Cheesecake that I made over Christmas for my family in Hong Kong. I have no idea what makes this a Polish cheesecake but there were a couple of baked cheesecakes in my mum’s old recipe book and this is my riff on one of them. Maybe I’ll try the German one next time I’m back and I can tell you which one is better. The reason why this is a riff on the recipe is because of instead of buying normal cottage cheese, I bought one with sliced gherkins mixed in. Don’t worry! This isn’t some crazy cream cheese and pickle cake (although I imagine that to be weirdly nice). I had some cream cheese and milk in the fridge so I used that instead.
Baked Cheese Cake (meant to be Polish):
6-7 tbs crushed digestive or tea biscuits
750 g cream cheese
The zest and juice of 1 lemon
180 g caster sugar
1 tsp vanilla essence
2 tbsp corn flour
150 ml milk
3 eggs separated
170 ml double cream
Oven at 160°C. Grease 20 cm loose bottomed baking tin. Add those crushed biscuits to the bottom, add more if you want a thicker base.
In a large bowl, beat cheese with lemon juice and rind until smooth. To this add the sugar, vanilla, cornflour, milk and egg yolks. In a separate bowl beat the egg whites with an electric beater until stiff. Then in another bowl beat cream until thick. With a spatula you now want to alternatively fold the egg whites and cream into the cheese mixture. When combined pour into the prepared cake tin.
Bake for 45 minutes in the centre of the oven. Then turn the heat off and leave the cake in the oven for a further 30 minutes with the oven door slightly ajar (ram a heat-proof glove in the crack). Take the cake out and leave to cool before removing from the tin.