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    You are in: Home / Recipes / Polish Cheesecake Recipe
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    Polish Cheesecake

    Polish Cheesecake. Photo by Engrossed

    1/1 Photo of Polish Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    0 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    • shortbread (prepared from another recipe)

    CHEESECAKE

    CRUMB TOPPING

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Place the cottage cheese in a sieve and drain.
    3. 3
      In a small bowl, mix the flour, salt, and sugar.
    4. 4
      Set aside.
    5. 5
      In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
    6. 6
      Mix until well blended and smooth.
    7. 7
      Add the dry mixture and blend well.
    8. 8
      Pour the mixture into the prepared crust and set the cake aside.
    9. 9
      Prepare the topping by sifting the flour, sugar, and cinnamon together.
    10. 10
      Add the brown sugar and blend well.
    11. 11
      Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs.
    12. 12
      Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done.
    13. 13
      Cool to room temperature and then chill.

    Ratings & Reviews:

    • on November 13, 2013

      45

      Love the "cheesecake" part of this recipe but the topping is way too dry even though I baked the cake for about 70 minutes. Also there was way too much topping!! I put a copious amount on the cheesecake and still had enough for another! I will make the cake again but need to get another topping recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2006

      45

      We loved this. I used the shortbread crust from Macadamia Lemon Bars, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2001

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Polish Cheesecake

    Serving Size: 1 (150 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 410.6
     
    Calories from Fat 145
    35%
    Total Fat 16.1 g
    24%
    Saturated Fat 9.5 g
    47%
    Cholesterol 125.2 mg
    41%
    Sodium 252.4 mg
    10%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 0.4 g
    1%
    Sugars 42.4 g
    169%
    Protein 14.0 g
    28%

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