Post by lisa on Nov 11, 2006 12:01:44 GMT -5
Just made this last night. I'm sure you bakers out there can improve upon this one, but even as an inexperienced try it came out pretty good.
I made a 1/4 recipe since it is only for Nate and the regular recipe serves 10. Made a full recipe with sugar for everyone else in the house (Don't make the one below with sugar or it will be too sweet). The 1/4 recipe gave me 2 personal size cakes (you can get the small springform pans at WalMart and elsewhere) or could've been 1 thicker cake.
Polish Cheesecake
Shortbread base: Make 1/2 recipe of shortbread (3/8c butter, 1/8c dextrose, 1c flour). I increased dextrose a bit to make the crust sweeter. Pat in bottom of springform pan and bake at 350deg (8 min for small pans and about 12 minutes for a large one). You may have a bit of shortbread left over.
Cake:
4 cups Dry Curd Cheese (2 lbs) (Also called Farmer Cheese or Baker's Cheese)
2 cups dextrose
1 cup unbleached flour
1 tsp cinnamon
1/2 tsp. salt
1/2 cup butter, melted
4 large eggs
1 tsp vanilla
Preheat the oven to 350 deg F. Place the cheese in a sieve and drain. Mix flour, sugar, cinnamon, and salt in small bowl and set aside. In a large bowl, combine the cheese with the eggs, butter and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture on top of the prepared crust. Bake for 50 minutes. Center should spring back when touched.
The regular recipe called for a cinnamon crumb topping (butter, sugar, cinnamon, & flour), but I wasn't sure it would work with dextrose, so left it off. It actually drove the sweetness level a bit over the top for me on the regular cake.
Note to the lactose intolerant: Farmer's cheese/DCCC may be OK for you! www.scdiet.org/4faq/drycurd_description.html
www.friendshipdairies.com/products/farmerhoop.shtml
Could not verify against Nutritiondata.com as it is not working right now (Anyone else having that problem?)
I made a 1/4 recipe since it is only for Nate and the regular recipe serves 10. Made a full recipe with sugar for everyone else in the house (Don't make the one below with sugar or it will be too sweet). The 1/4 recipe gave me 2 personal size cakes (you can get the small springform pans at WalMart and elsewhere) or could've been 1 thicker cake.
Polish Cheesecake
Shortbread base: Make 1/2 recipe of shortbread (3/8c butter, 1/8c dextrose, 1c flour). I increased dextrose a bit to make the crust sweeter. Pat in bottom of springform pan and bake at 350deg (8 min for small pans and about 12 minutes for a large one). You may have a bit of shortbread left over.
Cake:
4 cups Dry Curd Cheese (2 lbs) (Also called Farmer Cheese or Baker's Cheese)
2 cups dextrose
1 cup unbleached flour
1 tsp cinnamon
1/2 tsp. salt
1/2 cup butter, melted
4 large eggs
1 tsp vanilla
Preheat the oven to 350 deg F. Place the cheese in a sieve and drain. Mix flour, sugar, cinnamon, and salt in small bowl and set aside. In a large bowl, combine the cheese with the eggs, butter and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture on top of the prepared crust. Bake for 50 minutes. Center should spring back when touched.
The regular recipe called for a cinnamon crumb topping (butter, sugar, cinnamon, & flour), but I wasn't sure it would work with dextrose, so left it off. It actually drove the sweetness level a bit over the top for me on the regular cake.
Note to the lactose intolerant: Farmer's cheese/DCCC may be OK for you! www.scdiet.org/4faq/drycurd_description.html
www.friendshipdairies.com/products/farmerhoop.shtml
Could not verify against Nutritiondata.com as it is not working right now (Anyone else having that problem?)
