Krakow Cheesecake

Ingredients

For the dough:

Flour 150 g

Sugar 50 g

Butter 75 g

Egg 1

Baking powder 1/4 tsp

Salt 1/4 tsp

For the filling:

Fat cottage cheese 500 g

Egg 4

Egg yolk 1

Sugar 100 g

Starch 1 tsp

Sour cream 200 g

Raisins 100 g

Cognac

Vanilla 1/2 pod

Lemon zest to taste

Pinch of salt

For the glaze:

Icing sugar 1/2 cup

Lemon juice 1 tbsp

Dough: Rub the flour and butter into wet crumbs. Add the remaining ingredients and knead into an elastic dough. Divide the dough into 2 parts: one part equals 2/3 of the total dough volume, the other part equals 1/3. Refrigerate for 15 minutes. Take out 2/3 of the dough and roll it out to a thickness of 0.3 cm. 2) Roll out the second part of the dough in the same way. Refrigerate.

Preheat oven to 200°C. Transfer the rolled out dough (the larger part) to a parchment-lined baking sheet and place it in the preheated oven. Bake for 10 minutes, until golden brown. Refrigerate the other part of the dough.

Meanwhile, prepare the filling. Soak the raisins in cognac or juice. Separate the egg whites from the yolks. Combine all ingredients except the yolks and whites and mix until smooth. Then add the yolks one at a time, mixing well.

Whisk the egg whites with a pinch of salt until soft peaks form. Fold the egg whites into the curd mixture in several batches.

Assembly and final preparation: Reduce the oven temperature to 170°C. Cut the baked base to the size of the frame. Place the frame and pour the curd mixture over the shortcrust pastry base.

Cut the second half of the dough into thin, 1 cm wide strips. Place the strips in a grid pattern over the curd mixture. Brush with egg yolk. Bake at 170°C for 1 hour.

Enjoy!