Czechoslovakian Cheesecake Food

SLOVAK EASTER CHEESE (CIRAK)

Steps:

• Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
• Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
• Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

CZECHOSLOVAKIAN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Press the cottage cheese through a sieve and drain.
• In a large mixing bowl, combine the butter, sugar, and the egg yolks.
• Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well.
• Beat the egg whites until they form soft peaks, then gently fold them into the cheese mixture.
• Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown.
• Cool and serve at room temperature.

LATTICE CHERRY CHEESECAKE

Steps:

• Freeze cookie dough 1 hour.
• Slice into 1/8-inch slices.
• Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.
• With floured fingers, seal edges to form crust.
• Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Reserve 1/4 cup batter and chill.
• Pour remaining batter over crust.
• Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F.
• Spoon pie filling over cheese- cake.
• Spoon reserved batter over pie filling forming a lattice design.
• Bake at 450 degrees F., 10 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• VARIATION:
• Substitute 13 x 9-inch baking pan for 9-inch springform pan.
• Prepare as directed except for baking.
• Bake at 350 degrees F., 40 minutes.
• Increase oven temperature to 450 degrees F.
• Continue as directed.

FIESTA CHEESECAKE

Steps:

• Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
• Bake at 325 degrees for 15 minutes.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
• Stir in cheese, chiles, and ground red pepper.
• Pour into prepared pan, and bake at 325 degrees for 30 minutes.
• Cool 10 minutes on a wire rack.
• Place on a bed of fresh cilantro or parsley, if desired.
• Gently run a knife around edge of pan to release sides, and let cool completely.
• Spread sour cream evenly over top; cover and chill.
• Arrange green pepper and remaining ingredients on top as desired.

PASKHA (RUSSIAN CHEESECAKE)

Steps:

• NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
• Press the cheese through a sieve.
• Combine the cheese with the egg yolks, beating in 1 yolk at a time.
• Add the sugar and blend well.
• Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
• Remove from the heat before it begins to boil.
• Stir in the fruits, almonds, and lemon rind.
• Cool.
• Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
• Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
• Fill the pot with the cheese mixture and cover with the flap.
• Put a weight on the top and place in the refrigerator for 2 to 3 days.
• The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
• When drained, carefully unmold the cake with a knife.
• Remove the cheesecloth and smooth the sides with a hot knife.
• Prepare the sauce.
• Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
• Cook and continue beating until the mixture thickens.
• Stir in the lemon juice and the rum, then chill briefly.
• Pour the sauce over the cheesecake and serve.
• NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
• In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
• Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
• Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
• To make paskha, you will need a large flower pot and some cheesecloth.
• The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.

LEMON DELIGHT CHEESECAKE

Steps:

• Combine crumbs, sugar and margarine; reserve 1/2 cup.
• Press remaining onto bottom of 9-inch springform pan.
• Soften gelatin in water, stir over low heat until dissolved.
• Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.
• Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.
• Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
• Fold into cream cheese mixture; pour over crust.
• Top with reserved crumbs; chill until firm.

CZECHOSLOVAKIAN COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
• Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
• Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
• Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
• Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.