This Polish cheesecake is recognisable by the lattice pattern layered over the sweet cheese and sultana filling, which is created using a reserved portion of the pastry base.
- 400 g soft unsalted butter
- 200 g caster sugar (see note)
- 600 g plain flour
- 1 egg, plus 1 extra, beaten, for brushing
- 1.5 kg Polish-style cottage cheese
- 300 g caster sugar
- 150 g sour cream
- 1 orange, rind finely grated
- 150 g sultanas
- 5 eggs, plus 5 egg yolks
- 100 g plain flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
To make the pastry, using an electric mixer or wooden spoon, cream together the butter and sugar. Sift in the flour and combine until a dough forms. Remove two-thirds of dough from bowl and roll out on a lightly floured work surface until 7 mm thick. Use to line base of a 30 cm round springform tin (or 2 x 22 cm round springform tins). Refrigerate for 1 hour.
Meanwhile, to make dough for lattice, add the egg to remaining dough in bowl. Combine well and shape into a disc. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C. Use a fork to prick pastry base all over. Bake for 12–15 minutes, or until light golden. Remove from oven and cool.
Roll out the lattice pastry on a lightly floured work surface until about 5mm thick. Cut into strips, carefully place on a tray and refrigerate until needed.
To make the filling, combine the cheese and half the sugar in a bowl. Add the sour cream, orange rind and sultanas and combine well. Beat together the eggs, egg yolks and remaining sugar and fold into the mixture. Fold in the flour. Spoon into prepared pastry case and arrange lattice strips over the top. Brush pastry with the beaten egg and bake for 30–40 minutes, or until golden and set.
• To make the pastry, you could use half caster and half vanilla sugar, if you like.