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    Polish Cheesecake - Sernik Babci


    Source of Recipe


    Internet

    List of Ingredients




    Dough:
    1 1/4 cups All-purpose Flour
    1/4 tsp. Salt
    3/4 tsp. Baking Soda
    1/4 cup Butter
    1 whole Egg
    3 Tbs. Sour Cream
    1/3 cup Confectioners' Sugar

    Filling:
    6 whole Eggs (1 separated)
    2 cups Confectioners' Sugar
    1 1/2 tsp. Vanilla Extract
    1 lb. Farmers or Ricotta Cheese
    2/3 cup Butter, melted
    1 1/2 cups plain Mashed Potatoes
    2 tsp. Baking Powder
    1/2 tsp. Nutmeg
    1/2 tsp. Salt
    1/4 cup Orange or Lemon Peel, grated

    Recipe



    To prepare the dough, sift together the flour, salt, and baking soda in a large mixing bowl, then cut in the butter with a fork.

    In a separate mixing bowl, beat together the egg and sour cream. Stir the mixture into the flour. Add the confectioner's sugar and blend again. Place the dough on a lightly floured surface and knead until well mixed and smooth.

    On a floured surface, roll out the dough into the shape of a rectangle. Line a 9-inch by 13-inch pan with the dough, bringing the dough part-way up both sides of the pan.

    To prepare the filling, separate 1 egg and reserve the single egg white; beat the remaining yolk and five whole eggs with an electric mixer in a small mixing bowl, gradually adding the confectioners' sugar as you go. Beat for about 5 minutes at high speed. Add the vanilla and continue to beat at a high speed until the mixture is soft.

    In a separate mixing bowl, press the cheese through a sieve and blend with the melted butter. Add the potatoes, baking powder, nutmeg, and salt. Stir in the orange or lemon peel.

    Thoroughly blend all the ingredients and fold them into the egg mixture, then turn the filling into the center core of the prepared sweet bread crust in the baking pan.

    Wrap the excess dough over the top of the filling and pinch to close the gap as you go. Brush the top with the remaining egg white, and bake in a pre-heated 350-F degree oven for 45 to 55 minutes, or until set. Let cool before cutting. Refrigerate to store, but serve at room temperature.

 

 

 


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