Polish Cheese Cake

[Olga Drozd]

Polish Cheese Cake

This wonderfully spicy cheese cake is traditionally served at Easter. 

DOUGH:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1 egg
1 egg white
1/4 cup sour cream
1/2 cup confectioners' sugar (icing/powdered)

Combine flour, baking powder, and salt in a mixing bowl. Cut in the butter with two knives or a pastry blender.

Combine egg and sour cream in a bowl and beat until smooth.

Stir the egg mixture into the flour mixture.  Add the sugar and mix well.  Knead the dough in the bowl until it is smooth.  Turn out onto a floured board and roll into a rectangle.  Press into a 13 x 9 x 2 inch glass dish, and bring the dough about 3/4 of the way up the sides.

FILLING:

5 whole eggs
2 egg yolks
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2 teaspoons fresh, strained lemon juice
1 pound farmer cheese
2/3 cup butter, melted
1 1/2 cups unseasoned mashed potatoes
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup grated orange or lemon rind

Beat the eggs and yolks with the confectioners' sugar about 5 minutes at high speed with an electric mixer.  Add the vanilla extract and lemon juice and beat at high speed for another 2 minutes until  the mixture peaks softly.  Press the cheese through a sieve. 

In a large mixing bowl, blend the cheese with the melted butter.  Add the potatoes, baking powder, nutmeg, and salt and blend well.  Stir in the citrus rind.  Fold in the egg mixture.  Do not overmix.

Turn the filling onto the crust and spread it evenly.  Bake at 350º F for about 45 minutes or until the filling has set.  Cool the cheese cake thoroughly before you cut it into small squares. Makes about 30 squares.