Polish Easter Cheesecake Recipe

Name: Polish Easter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all-purpose flour; 1/4 teaspoon baking powder; Pinch of salt; 1/4 cup granulated sugar; 1/4 cup (packed) light brown sugar; 4 tablespoons ( 1/2 stick) unsalted butter, chilled, cut into small pieces; 1/2 cup finely chopped walnuts; 1 pound cream cheese, at room temperature; 1 pound farmers or skim ricotta cheese; 1 1/4 cups granulated sugar; 5 large eggs; 2 lemons; 1/4 cup unbleached all-purpose flour; 1 1/2 tablespoons vanilla extract; 1/2 cup light cream

Servings: persons

3/4 cup unbleached all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup granulated sugar
1/4 cup (packed) light brown sugar
4 tablespoons ( 1/2 stick) unsalted butter, chilled, cut into small pieces
1/2 cup finely chopped walnuts
1 pound cream cheese, at room temperature
1 pound farmers or skim ricotta cheese
1 1/4 cups granulated sugar
5 large eggs
2 lemons
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons vanilla extract
1/2 cup light cream

1
Preheat the oven to 325F.
2
Lightly butter a 13 x 9 inch glass baking dish.
3
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.
4
Add the walnuts and pulse to combine.
5
Press the dough evenly over the bottom of the prepared dish.
6
Bake until lightly browned, 12 to 15 minutes.
7
Let cool.
8
Prepare the filling: In a large mixing bowl beat together the cream cheese and farmers cheese until light and fluffy.
9
Beat in the sugar, then add the eggs, one at a time, beating well after each addition.
10
Finely grate or chop the zest of the lemons.
11
Squeeze the juice from the lemons and strain.
12
Add the zest and juice to the cheese mixture.
13
Add the flour, vanilla, and light cream and beat until smooth.
14
Pour the filling over the baked crust.
15
Bake the cheesecake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes.
16
Cool, then cover and refrigerate at least 12 hours.
17
Cut into squares to serve.

1545

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup unbleached all-purpose flour, 1/4 teaspoon baking powder, Pinch of salt, 1/4 cup granulated sugar, and more.

Yes, Polish Easter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polish Easter Cheesecake

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