Krakow Tradition
Krakow Tradition — a Zeelandia recipe in 4 components (yield: tin 60 × 20 cm). Uses Zeelandia Fondant Ready (14 kg).
- mixing time (shortcrust base)
- 3 min
- dough thickness (shortcrust base)
- 4 mm
- baking temperature (shortcrust base)
- 180 °C
- baking time (shortcrust base)
- 10 min
- mixing time (shortcrust lattice)
- 3 min
- dough thickness (shortcrust lattice)
- 4 mm
- strip width (shortcrust lattice)
- 1 cm
- baking temperature (lattice and cheese filling)
- 160 °C
- baking time (lattice and cheese filling)
- 90 min
- fondant temperature (decoration)
- 50 °C
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 400 g |
| Margarine (80% fat) | 180 g |
| Eggs | 20 g |
Cheese filling
| Ingredient | Quantity |
|---|---|
| Sernik Klasyczny Fix (cheesecake mix) | 1000 g |
| Cheesecake curd cheese | 1700 g |
| Eggs | 500 g |
| Milk (3.2% fat) | 550 g |
| Butter | 100 g |
| Candied orange peel | 70 g |
| Raisins | 70 g |
Shortcrust lattice
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 300 g |
| Margarine (80% fat) | 135 g |
| Eggs | 15 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 300 g |
Method
- Shortcrust base
Mix all ingredients with a flat beater on low speed for about 3 minutes. Roll out the shortcrust dough to a thickness of about 4 mm. Line the bottom of a 60*20 cm tin with the dough. Bake at 180 °C for about 10 minutes.
- Cheese filling
Combine Sernik Klasyczny Fix with the milk. Mix the curd cheese with the soft butter and add the eggs. Combine both masses and fold in the fruit. Pour the mass onto the previously baked shortcrust base.
- Shortcrust lattice
Mix all ingredients with a flat beater on low speed for about 3 minutes. Roll out the shortcrust dough to a thickness of about 4 mm and cut strips about 1 cm wide. Arrange the strips alternately on the cheese mass to form a lattice. Bake at 160 °C for about 90 minutes.
- Decoration
Brush the cooled cheesecake with Fondant Ready warmed to about 50 °C.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.