Polish Cheesecake

  • Prep Time: 0 mins
  • Total Time: 50 mins
  • Servings: 10
  • Ingredients

    CRUST

  • shortbread( prepared from another recipe)
  • CHEESECAKE

  • 4cupsdry curd cottage cheese, 2 lbs
  • 1tablespoonunbleached flour
  • 1/2 teaspoonsalt
  • 1 1/2 cupssugar, Granulated
  • 4largeeggs, Lightly Beaten
  • 1/2 cupbutter, Melted
  • 1teaspoonvanilla extract
  • CRUMB TOPPING

  • 1cupunbleached flour
  • 1/2 cupconfectioners’ sugar
  • 1/2 teaspooncinnamon, Ground
  • 1/4 cupbrown sugar, Packed
  • 1/4 cupbutter, Melted
  • Directions

  • Preheat the oven to 350 degrees F.
  • Place the cottage cheese in a sieve and drain.
  • In a small bowl, mix the flour, salt, and sugar.
  • Set aside.
  • In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
  • Mix until well blended and smooth.
  • Add the dry mixture and blend well.
  • Pour the mixture into the prepared crust and set the cake aside.
  • Prepare the topping by sifting the flour, sugar, and cinnamon together.
  • Add the brown sugar and blend well.
  • Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs.
  • Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done.
  • Cool to room temperature and then chill.
  • Reviews

  • “We loved this. I used the shortbread crust from recipe#188571, minus the macadamia nuts. I pressed it into a springform pan and baked it for 25 minutes. I smoothed the cottage cheese mixture with my immersion blender. I had to bake it an extra 15 minutes until it wasn’t too liquidy. It was hard to remove from the springform pan but still turned out firm but soft and very sweet. It would have filled 2 regular pie shells. Very good served with fruit. Thanks for the recipe!”

  • “Fabulous! Not too heavy and not too dry. Keep the Polish recipes comming!”

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