My mum’s best cheesecake recipe 🙂 Soft, “wet”, creamy… The best!
For the bottom of the cake:
- 1 egg + extra yolk
- 4 Tbs of sugar
- 125g butter (melted)
- flour (as my mum says “the amount that is needed – as much as eggs and butter take to create nice soft bowl of pastry”)
Beat eggs with sugar until white. Add butter (not hot!) and flour and combine together with your hands until soft and smooth. Put it on the bottom of the baking tray.
For the cheese filling:
- 1kg of ground polish “white cheese” or quark (around 10% fat)
- 3 eggs
- 250g butter, soft
- 3/4 cup of sugar
- 1 Tbs potato flour
- large handful of raisins (soften in hot water)
- large handful of candied orange skin
Combine everything together except the whites of the eggs. Do not leave to big chunks of butter (you may need to use your hands to get rid of the bigger chunks). Beat the whites until stiff and add it to the mixture. Pour over prepared bottom of the cake and bake in 190C for 50-60 minutes.
And the poppy seed cake based on this recipe. Delicious!