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POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Quick lemony cheesecake
1h 15 min
About the Recipe
The typical Polish cheesecake is based on farmer's cheese, the rest depends on the imagination of the baker. This version of the cheesecake - for super busy moms is super easy to make, and tastes amazing a bit like a lemon cloud.
6 egg yolk
1 cup of sugar
4 cups of cheesecake filling (Piątnica, Président, Mlekovita)
1 cup of soft butter
2 tbsp of tapioca flour
lemon zest from whole lemon
1 tsp of vanilla extract
1 cup of powdered sugar
about juice from 1/2 lemon
Preheat the oven to 325 F and place the parchment paper in the round 9 inch baking pan.
Blend together egg yolks and sugar, until mixed well together, add exchangeably part of the cheesecake filling, and butter, mixing the batter constantly. Add the tapioca flour and the lemon zest.
In a separate bowl beat the egg whites, until they are stiff, and fold them gently into the egg yolk butter.
Place the batter into the baking pan. Put it in the oven and bake for an hour.
After an hour turn off the oven, leave the cake in the oven for 15 min.
In a small bowl mix together the powdered sugar with both juices, until it will create the frosting.
Pour the frosting on top of the cold cake.
The yolks with sugar mixed together in Polish are called kogel- mogiel and it actually was my childhood sweet snack and dessert!
Frosting should be thick so do not add all the juice at once.
After an hour the cheesecake might be a bit runny. It will set down!
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