Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup Ptasie Mleczko (Polish marshmallow candy)
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the mixture is evenly moistened.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the crumbs down firmly.
4. In a separate mixing bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. In a small saucepan, melt the Ptasie Mleczko and heavy cream together over low heat, stirring constantly until smooth.
8. Pour the Ptasie Mleczko mixture into the cream cheese mixture and stir until well combined.
9. Pour the cheesecake batter over the crust in the springform pan.
10. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
14. Before serving, remove the cheesecake from the springform pan and slice into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 570
Fat: 42g
Carbohydrates: 42g
Protein: 8g
Substitutions for ingredients:
- Digestive biscuits or gingersnap cookies can be used instead of graham crackers for the crust.
- Mascarpone cheese can be used instead of cream cheese.
- Any type of marshmallow candy can be used instead of Ptasie Mleczko.
Variations:
- Add a layer of fruit preserves or fresh fruit on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and crushed Ptasie Mleczko candies.
- Use different types of candy or chocolate in the cheesecake batter for different flavor variations.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool completely before refrigerating to avoid condensation on the surface.
Storage instructions:
Cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake cold.
Presentation ideas:
- Top the cheesecake with whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Crushed Ptasie Mleczko candies
- Fresh berries
- Whipped cream
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for longer before serving.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the cheesecake.
Food history:
Ptasie Mleczko is a popular Polish candy that translates to "bird's milk." It is a marshmallow candy covered in chocolate. This cheesecake recipe incorporates the candy into the batter for a unique flavor.
Flavor profiles:
Creamy, sweet, and slightly tangy with a hint of chocolate and marshmallow.
Serving suggestions:
Serve the cheesecake chilled with whipped cream and fresh berries.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish