Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup unsalted butter
- 4 eggs
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp lemon juice
- 1 cup heavy cream
Special Equipment Needed:
- Stand mixer or hand mixer
- 9-inch springform pan
- Parchment paper
- Pastry bag with star tip (optional)
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a medium saucepan, bring water and butter to a boil. Add flour and salt, and stir until the mixture forms a ball.
3. Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition.
4. Spread the dough evenly onto a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown. Let cool completely.
5. In a large mixing bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into the cream cheese mixture until well combined.
8. Cut the cooled pastry in half horizontally. Spread the cream cheese mixture over the bottom half of the pastry.
9. Place the top half of the pastry on the cream cheese mixture.
10. Refrigerate for at least 2 hours or until set.
11. Optional: Pipe whipped cream on top of the Karpatka Cheesecake using a pastry bag with a star tip.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 2 hours and 50 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 33g
Carbohydrates per serving: 34g
Protein per serving: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add sliced strawberries or blueberries on top of the whipped cream for a fruity twist.
- Add a layer of chocolate ganache between the pastry and cream cheese mixture for a chocolatey version.
Tips and Tricks:
- Make sure the pastry is completely cooled before adding the cream cheese mixture to prevent it from melting.
- Use a serrated knife to cut the pastry in half for a clean cut.
- Refrigerate the Karpatka Cheesecake for at least 2 hours to allow the cream cheese mixture to set.
Storage Instructions:
Store the Karpatka Cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This recipe is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the Karpatka Cheesecake on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish with fresh berries, mint leaves, or chocolate shavings.
Pairings:
Pair with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the pastry is too thick, add a tablespoon of water at a time until the desired consistency is reached.
- If the cream cheese mixture is too thin, add more powdered sugar until it thickens.
Food Safety Advice:
- Make sure to refrigerate the Karpatka Cheesecake for at least 2 hours to prevent the cream cheese mixture from spoiling.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food History:
Karpatka Cheesecake is a traditional Polish dessert that originated in the Carpathian Mountains.
Flavor Profiles:
This dessert is sweet, creamy, and has a light pastry texture.
Serving Suggestions:
Serve the Karpatka Cheesecake as a dessert after a Polish-inspired meal.
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Region: Polish