The history of cheesecake in Poland probably dates back to the 17th century. It was then, thanks to the Polish ruler Jan III Sobieski, that Viennese cheesecake came to our country. The recipe has evolved over the years. In Old Polish cheesecake recipes mention potatoes.
Nowadays, hardly anyone adds this ingredient to the dough, which is a pity – thanks to it, the baked goods are fluffy and there is a greater chance that they will not fall after removing from the oven. with the addition of potatoes it has a much better consistency. It is worth mentioning that you should use floury potatoes, i.e. those that contain quite a lot of starch. Before adding them to the cheesecake, they need to be cooked and crushed into a puree.
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Start making the cheesecake by preparing the base. You can make it from shortcrust pastry or buttered biscuits. In both cases it will taste delicious.
To do cheese mass for cheesecake with potatoesfirst you need to buy ground cottage cheese (about half a kilogram), 2 large, boiled potatoes, 5 eggs, 100 g of butter, 1 tablespoon of wheat flour, 1 teaspoon of baking powder and 240 g of powdered sugar.
Take a bowl and put the potatoes in it first. Grind them into a puree, then add the cottage cheese to the bowl and mix thoroughly. In a separate pot, start creaming the butter with powdered sugar and gradually add one egg yolk at a time (leave the proteins for later). Then add the potatoes and cottage cheese to the pot. Add flour and baking powder. Mix everything until smooth.
In a separate bowl, beat the egg whites until stiff. Add them to the cheese mass and mix everything gently with a spoon. Then pour everything onto the previously prepared base. Bake the cheesecake for 45-50 minutes at a temperature of about 180 degrees Celsius. At the end, check every few minutes to see if the dough is ready – due to the different characteristics of ovens, baking time may vary. Remember not to open the door for about 30 minutes after baking. The cheesecake should then cool for about an hour.
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