Polish cheesecake with baked lemon custard

Category: Dairy and egg dishes
Polish cheesecake with baked lemon custard

Ingredients

Polish cheesecake:
Potatoes 200 g
Eggs (divided into whites and yolks) 3 pcs.
Sugar 100 g
Curd or cream cheese 600 g
Vanilla, lemon and orange zest
Soft butter 40 g
Corn starch 1 tbsp. l.
Salt pinch
Baked Lemon Custard:
Cornstarch 30 g
Sugar 150 g
Water 250 ml
Eggs 1 PC.
Yolks 3 pcs.
Salt pinch
Butter 30 g
Lemon juice 35 ml
Zest of 1 lemon
Vanilla
Dried peaches 100 g
Almond petals for sprinkling

Cooking method

  • A very unusual recipe for cheesecake, which can be safely called a casserole.
  • But ... There is one very unusual ingredient for cottage cheese desserts - boiled potatoes. With his help, we'll get a cheesecake, originally from Poland. And he turns out to be incredibly good ...
  • And the lemon custard with which it is served is frankly even better))) After all, it has a refreshing lemon taste and the sweetness of dried peach ..
  • Polish cheesecake:
  • Polish cheesecake with baked lemon custardCook the potatoes "in their skins" until tender.
  • Polish cheesecake with baked lemon custardWe clean up. We puree.
  • Polish cheesecake with baked lemon custardBeat the egg yolks with sugar and vanilla until fluffy.
  • Polish cheesecake with baked lemon custardIn a separate container, beat the whites until soft peaks.
  • Polish cheesecake with baked lemon custardUse a hand blender or food processor to blend curd, mashed potatoes, room temperature butter, citrus zest, cornstarch and a pinch of salt.
  • Polish cheesecake with baked lemon custardGently add the whipped yolks to the curd mixture. We do the same with proteins.
  • Polish cheesecake with baked lemon custard Lubricate a square shape measuring 20x20 cm with butter. Pour out and smooth our curd dough.
  • Polish cheesecake with baked lemon custardWe bake in an oven preheated to 170C for 30-35 minutes. The cheesecake should only lightly brown. Turn off the oven and leave to cool completely in the slightly open oven. Cut into portions cold.
  • Baked Lemon Custard:
  • Polish cheesecake with baked lemon custardIn a saucepan with a thick bottom, mix the sugar, vanilla and starch. We dilute the dry mixture with water and put on medium heat. Stir constantly. Bring to a boil.
  • Polish cheesecake with baked lemon custardMix eggs and yolks in a separate container. Add a few tablespoons of the hot mixture to them and stir gently. So we gradually increase the temperature of the eggs.
  • Polish cheesecake with baked lemon custardPour the egg mixture into our saucepan and bring to a boil, stir constantly. Cook for 2-3 minutes after boiling. Remove from heat and add salt, butter, lemon juice and zest. Stir until smooth.
    Polish cheesecake with baked lemon custardFinely chop the dried peach and add to the custard. Grease a round baking dish with a diameter of 16-18 cm with butter. Sprinkle with almond petals. Pour out the custard. Sprinkle the rest of the almonds on top. We bake at 170C for 40 minutes. Cool completely before serving.

Note

To be honest, both cheesecake and lemon custard are good on their own, like two desserts. I would even say very good.
But together ... The very moment when the complete harmony of tastes!

NataliARH
Olga, potatoes BRAVO !!! thanks for the interesting recipe! what you can find on our website
RepeShock

Stunned!
What an interesting, extraordinary recipe.

Thank you, Olga!
L-olga
Girls, good health! Delicious and delicious again!

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