Polish Style Cheesecake Of My Childhood Recipe

Name: Polish Style Cheesecake Of My Childhood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIE DOUGH; 2 1/2 cups flour; 2 teaspoons baking powder; 1/2 cup sugar; 1/4 cup butter or 1/4 cup margarine; 2 eggs, beaten; 1/4 cup milk; 1 (20 ounce) can crushed pineapple, partially drained (just not dry); CHEESECAKE FILLING; 750 g farmer cheese (I used a brand called Friendship found with the cream cheese packages); 150 g sugar or 150 g Splenda granular; 3 tablespoons lemon juice; 1/2 teaspoon salt; 50 50 g cornstarch or 50 g potato flour; 4 eggs, separated; 1 cup heavy cream, whipped

Servings: persons

COOKIE DOUGH
2 1/2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine
2 eggs, beaten
1/4 cup milk
1 (20 ounce) can crushed pineapple, partially drained (just not dry)
CHEESECAKE FILLING
750 g farmer cheese (I used a brand called Friendship found with the cream cheese packages)
150 g sugar or 150 g Splenda granular
3 tablespoons lemon juice
1/2 teaspoon salt
50 50 g cornstarch or 50 g potato flour
4 eggs, separated
1 cup heavy cream, whipped

1
Preheat oven to 350u00b0F.
2
Pan sizes: 9x13 or 11x17-inches, depending on how high you want the cake. (I use 2 disposable foil pans, one inside the other. To remove from the pan after baking, I loosen the sides then cut the pan and peel it away).
3
OR you can line the foil pans with foil [;), and lift it out to cut.
4
COOKIE DOUGH:
5
Mix flour, baking powder, 1/2 cup sugar, and margarine.
6
Work as for pie dough.
7
Then add beaten eggs and milk.
8
Pat in pan which has been greased on bottom and sides.
9
Cover dough with pineapple.
10
CHEESECAKE FILLING:
11
Cream the cheese with the sugar until very smooth.
12
Add lemon juice, salt and potato starch.
13
Add eggs yolks and beat slightly.
14
Beat heavy cream until soft peaks form.
15
Fold into the cheese mixture.
16
Beat egg whites until soft peaks form and fold into cheese mixture.
17
Pour cheese over pineapple.
18
TO BAKE:
19
Bake for about one hour.
20
Test with knife in center to see if done.

6580

kcal

Calories

111

Fat

1269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: COOKIE DOUGH, 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 cup sugar, and more.

Yes, Polish Style Cheesecake Of My Childhood 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.

That's it — enjoy your meal!

Polish Style Cheesecake Of My Childhood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions