Tangy two-citrus cheesecake

Tangy two-citrus cheesecake

By
From
Polska
Serves
20
Prep
90 mins
Photographer
Laura Edwards

This cheesecake is based on my grandma Ziuta’s recipe. Make sure you use organic oranges and lemons as you need a lot of zest to get the necessary citrusy flavour and you want it to be as pure and nutritious as possible. The more egg whites you put in the fluffier the consistency. I’ve been known to put in 10 egg whites to 6 yolks and, personally, I love that extra-fluffy texture. I haven’t gone crazy with the amounts of egg whites in this recipe, but if you like fluffiness and have extra whites then they certainly won’t hurt!

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
125g unsalted butter
2 egg yolks
500g plain flour
1 teaspoon baking powder
2 tablespoons soured cream
125g caster sugar

For the filling

Quantity Ingredient
6-8 egg yolks
200g sugar
1kg soft white cheese
200g unsalted butter, softened
2 tablespoons finely grated orange zest
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
6-8 egg whites

for the icing

Quantity Ingredient
200g icing sugar
1/2 lemon, juiced
1/2 orange, juiced

Method

  1. Combine all the ingredients for the dough in a large bowl and knead them together into a smooth ball for 10 minutes. When the ball no longer sticks to your hands, it’s ready. Pop it into a large plastic food bag and chill in the fridge for about 20 minutes.
  2. Preheat the oven to 180°C and lightly grease a 24 cm square cake tin.
  3. To make the filling, blend the egg yolks and sugar in bowl until you have a light coloured, smooth paste. Slowly add the cheese and butter by adding a tablespoon of one, then a tablespoon of the other, beating well between each addition. Beat in the orange and lemon zest and vanilla extract. In another bowl, beat the egg whites to stiff peaks. Gently fold into filling mixture.
  4. To make the filling, blend the egg yolks and sugar in bowl until you have a light coloured, smooth paste. Slowly add the cheese and butter by adding a tablespoon of one, then a tablespoon of the other, beating well between each addition. Beat in the orange and lemon zest and vanilla extract. In another bowl, beat the egg whites to stiff peaks. Gently fold into filling mixture.
  5. Take the dough out of the fridge and cut off about two-thirds. Roll the large piece out and cut it into a square which fits the entire base of your baking tray. Bake in the oven for 10 minutes.
  6. Meanwhile, roll out the smaller piece as thinly as you can and cut it into strips about 1 cm wide.
  7. Remove the cooked base from the oven then lower the oven temperature to 160°C. Allow to cool slightly before pouring over the cheesecake mixture. Lay the dough strips over the top, making stripes or checks as you prefer. Bake in the oven for about 50–60 minutes, or until evenly golden all over.
  8. While the cheesecake is baking, make the icing. Sift the icing sugar into a bowl and add the lemon and orange juices. It needs to be quite thick so don’t add all the juice at once; pour the juice in slowly and mix it together until it reaches a runny consistency while sticking to a spoon. Brush the icing between the checks or stripes while the cake is still warm. Leave to cool completely before serving.
Tags:
polish
eastern european
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