Polish Cheesecake 1968

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons powdered icing sugar
• 1/2 cup butter, cold and cut into pieces
• 1 large egg
• 1/2 teaspoon vanilla
• 24 ounces ricotta cheese (1 1/2 pounds)
• 2/3 cup heavy whipping cream (35 % fat)
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 large eggs
• 2 tablespoons golden raisins
• 1 tablespoon orange flower water

Recipe

• 1 preheat oven to 400 degrees. grease a 9 inch spring form pan.
• 2 prepare shortcrust sweet shortcrust pastry for cheesecakes.....
• 3 sift flour and sugar into a large bowl, or processor, add the cubes of chilled butter until resembling cornmeal, add in the whole egg and vanilla until a dough forms, wrap and chill for one hour before rolling. ( this dough can be stored in the fridge for 4 days before using or can be frozen also up to 6 weeks.).
• 4 roll out 1/8 inch thick and lay into prepared pan. set aside in refrigerator.
• 5 roll out more dough onto parchment and make strips for the lattice top, and chill in frisge.
• 6 prepare filling, beat ricotta cheese, cream, sugar, flour, until smooth, add in the eggs one at a time, and beat in, not overbeating.
• 7 add the raisins and orange flower water, and blend well.
• 8 spoon gently into the prepared crust lined pan, take the strips of lattice and criss cross over top of batter.
• 9 beat an egg yolk with a pinch of salt, until frothy, and brush lattice strips on the top. this is not necessary but will help with a nice golden crust.
• 10 bake in preheated oven for 18 minutes, reduce heat to 350 and continue baking until set, about 40 minutes.
• 11 remove when set to a wire rack and completely cool befroe chilling in refrigerator or removing from pan.
• 12 sift powdered icing sugar over the top when serving.