Polish Christmas cheesecake
- November 2019
- Serves 12
- Hands-on time 30 min, oven time 1 hour, plus resting and overnight chilling
Indulge in a slice, (or two), of food writer Ren Behan’s Polish Christmas cheesecake with dried fruit, perfect for the colder months.
If you’re looking for more baked cheesecake recipes, we’ve got a collection for you to discover.
- 28g (16.7g saturated)
- 54.7g (40.4g sugars)
- 150g rich tea or petit beurre biscuits
- 150g unsalted butter, melted
- 180g caster sugar
- 5 large free-range eggs
- 500g full-fat cream cheese (we used Philadelphia)
- 250g quark, drained
- 250ml soured cream
- 1 tsp vanilla bean paste
- 50g cornflour
- 200g mixed peel
- 200g sultanas (or use 100g sultanas and 100g dried cranberries)
- Icing sugar to dust
You’ll also need…
- 23cm round springform cake tin, greased and lined with non-stick baking paper
- Bring the ingredients to room temperature. Heat the oven to 180°C/160°C fan/gas 4.
Whizz the biscuits to crumbs in a food processor (or crush in a plastic bag), then tip into a bowl. Add 5 tbsp melted butter (save the rest for the filling), mix, then tip into the lined tin. Press down with the back of a spoon or your fingers to flatten. Transfer to the fridge while you make the filling.
- In a large bowl, use an electric mixer to mix the remaining butter with the sugar, then add the eggs one at a time. Mix in the cream cheese, quark, soured cream and vanilla until smooth. Sift in the cornflour and mix well.
Add all but 2 tbsp of the peel and all the dried fruit, then stir to combine. Remove the base from the fridge and pour the mixture on top. Bake for 10 minutes, then lower the heat to 170°C/ 150°C fan/gas 3½ for 50 minutes. The last 10 minutes are vital: check the cheesecake is just golden brown. If
it looks too dark, cover with foil.
After an hour, switch the oven off and open the door slightly. The top
of the cheesecake should be solid, particularly around the rim. Leave
for 1 hour to rest in the warm oven.
Take the cheesecake out of the oven and leave to cool completely. Unclip the springform tin and carefully remove. Cover and chill overnight.
Take the cheesecake out of the fridge 10 minutes before serving, dust with icing sugar and scatter over the remaining mixed peel to finish.
Make the cheesecake the day before you’d like to serve it. It will keep, covered in the fridge, for up to 3 days.
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