Baked Polish Cheesecake with Candied Orange Peel and Raisins

What you need

• 250 g (2 cups) all-purpose flour
• 110 g (1 stick) cold butter, diced, for the base
• 5 large eggs, separated: 2 yolks for the base, 3 yolks and all 5 whites for the filling
• 2 tbsp icing sugar, plus extra for dusting
• 1 tbsp sour cream
• 1 kg (2.2 lb) twaróg, full-fat Polish curd cheese; farmer's cheese or dry-curd cottage cheese also works
• 200 g (1 cup) granulated sugar
• 110 g (1 stick) soft butter, room temperature, for the filling
• 2 tsp vanilla extract
• 2 tbsp potato starch
• 2 tbsp candied orange peel, finely chopped
• 2 tbsp raisins

Method

Restated from the original video

1. 1

   Separate the eggs. Leave the twaróg, soft butter, egg whites and 3 of the yolks at room temperature for 2 hours before baking. Cover and chill the other 2 yolks.

2. 2

   Rub the cold butter into the flour and 2 tbsp icing sugar with your fingertips until it looks like damp sand.

3. 3

   Add the 2 chilled yolks and the sour cream, then work into a smooth dough. Wrap it and chill for 30 min.

4. 4

   Meanwhile, pass the twaróg through a fine sieve or potato ricer twice, or process until completely smooth and free of lumps.

5. 5

   Heat the oven to 180 °C (350 °F), without the fan. Line the base of a 25 cm (10 in) springform tin with parchment and grease the sides.

6. 6

   Press the dough over the base of the tin and 2 cm (3/4 in) up the sides. Prick it with a fork and bake until lightly golden, 15 min. Leave the oven on.

7. 7

   Beat the 3 room-temperature yolks with the sugar and vanilla for 3 min, until pale and thick.

8. 8

   Beat in the soft butter. Add the twaróg in three batches, then the potato starch, and mix 3-4 min until smooth.

9. 9

   In a clean bowl, whisk the egg whites to stiff peaks.

10. 10

    Fold the whites into the cheese mixture in three additions, gently, until no streaks remain.

11. 11

    Fold in the orange peel and raisins.

12. 12

    Pour the filling onto the warm base and level the top. Bake at 180 °C (350 °F) for 60 min, until the top is pale golden and the centre still wobbles slightly.

13. 13

    Switch off the oven and leave the cake inside with the door closed for 30 min. Then prop the door open and leave it until the oven is completely cold.

14. 14

    Release from the tin and dust with icing sugar. Cut with a knife dipped in hot water.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.