Krakow cheesecake – step by step recipe with photo

. Prepare raisins:

• pour boiling water over raisins – leave for 15-20 minutes

• drain water from raisins

• add orange zest and rum

• leave raisins with zest in rum for at least 1 hour

. Knead the dough:

• mix flour, powdered sugar and baking powder

• add chilled butter to the flour – grind into greasy crumbs

• mix the egg and salt (until the salt dissolves)

• add the egg to the butter-flour crumbs – knead the soft dough

• wrap the dough in cling film and refrigerate for at least 20-30 minutes

. Prepare the filling:

• rub cottage cheese through a sieve (or pass through a meat grinder 2-3 times)

• add eggs to the curd – beat with a submersible blender until smooth

• add sugar to the cream – beat until the volume increases and the sugar dissolves

• add whipped cream to the curd mass – mix

• add starch – mix, first with a spatula, and then with a mixer

• add raisins, candied fruits and chopped nuts – mix

. How to make Krakow Cheesecake:

• take the dough out of the refrigerator and divide it into two parts (3/4 and ¼)

• put aside the smaller part

• roll out most of it into a round layer, 3-4 mm thick

• cut out a circle, 30 cm in diameter

• transfer to a mold (diameter 24 cm) and form a base with sides, 3-4 cm high

• prick the bottom and sides of the base with a fork

• fill the base with stuffing – smooth

• roll out the smaller part of the dough into a rectangular layer, 2 mm thick

• cut the dough into strips, 1-1.5 cm wide

• lay the strips on top of the curd filling in the form of a grid / lattice

. Separate the white of 1 egg from the yolk

. Brush dough strips with egg yolk

. Bake Krakow cheesecake in an oven preheated to 170-180 degrees for 60-70 minutes

. Then turn off the heat, open the oven door slightly and leave the cheesecake to cool completely.

. Tighten the cooled cheesecake directly in the form with a film and put it in the refrigerator for at least 5-6 hours

. Prepare frosting: mix icing sugar and lemon juice

. Cover the chilled Krakow cheesecake with icing and leave until the icing dries