Polish Cheesecake Food

POLISH CHEESECAKE

Steps:

• DOUGH:.
• Cream shortening and sugar.
• Add egg, vanilla, and flour an press in greased 10x12 inch pan.
• Fill with pineapple pie filling mixed with 2 tablespoons flour.
• FILLING:.
• Beat cheese, 1/2 cup sugar, 4 egg yolks and milk.
• Add flour, cinnamon, salt, vanilla and lemon juice.
• Beat 4 egg whites stiff, adding remaining 1/4 cup sugar.
• Fold into cheese mixture and pour over pie filling.
• Bake at 350 degrees for 45-60 minutes.

POLISH CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Place the cottage cheese in a sieve and drain.
• In a small bowl, mix the flour, salt, and sugar.
• Set aside.
• In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
• Mix until well blended and smooth.
• Add the dry mixture and blend well.
• Pour the mixture into the prepared crust and set the cake aside.
• Prepare the topping by sifting the flour, sugar, and cinnamon together.
• Add the brown sugar and blend well.
• Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs.
• Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done.
• Cool to room temperature and then chill.

COUNTRY CHEESECAKE

Steps:

• Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
• Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
• Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
• Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.