Polish Easter Cheesecake
The traditional Polish Easter cheesecake is always baked in an oblong pan. It is not too sweet, very lemony, and, I think, absolutely delicious. This is my preferred version.
Makes12 to 15 servings
Total Timea day or more
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Taste and Texturecheesy, creamy, sweet, tangy
Type of Dishcheesecake
- ¾ cup unbleached all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- ¼ cup granulated sugar
- ¼ cup (packed) light brown sugar
- 4 tablespoons (½ stick) unsalted butter, chilled, cut into small pieces
- ½ cup finely chopped walnuts
- 1 pound cream cheese, at room temperature
- 1 pound farmer’s or skim ricotta cheese
- 1¼ cups granulated sugar
- 5 large eggs
- 2 lemons
- ¼ cup unbleached all-purpose flour
- 1½ tablespoons vanilla extract
- ½ cup light cream
Preheat the oven to 325°F. Lightly butter a 13 × 9 inch glass baking dish.
Prepare the crust: Place the flour, baking powder, salt, both sugars, and the butter in a food processor and process just until the mixture begins to hold together. Add the walnuts and pulse to combine. Press the dough evenly over the bottom of the prepared dish. Bake until lightly browned, 12 to 15 minutes. Let cool.
Prepare the filling: In a large mixing bowl beat together the cream cheese and farmer’s cheese until light and fluffy. Beat in the sugar, then add the eggs, one at a time, beating well after each addition.
Finely grate or chop the zest of the lemons. Squeeze the juice from the lemons and strain. Add the zest and juice to the cheese mixture. Add the flour, vanilla, and light cream and beat until smooth. Pour the filling over the baked crust.
Bake the cheesecake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Cool, then cover and refrigerate at least 12 hours. Cut into squares to serve.
1990 Sarah Leah Chase