Polish cheesecake with custard powder

This Polish cheesecake uses smooth cheesecake curd and vanilla custard powder over a simple biscuit base. Follow the steps below and allow plenty of time for cooling and chilling.

Ingredients

1 kg ready-ground cheesecake curd
5 eggs
150 g sugar
100 g melted butter
2 packets unsweetened vanilla custard powder, 40 g each
200 g plain biscuits
70 g butter for the base

Method

Crush the biscuits and mix with 70 g melted butter. Press into the base of a 24 cm springform tin.
Take the eggs and curd out of the fridge ahead of time. Heat the oven to 160°C.
Briefly mix the curd with the sugar, eggs, custard powder and 100 g cooled melted butter, just until combined.
Pour over the base and bake for about 60-70 minutes. The centre should be set but may still have a slight wobble.
Leave to cool in the oven with the door ajar, then chill in the fridge for several hours.

Time and servings

About 1 hour 30 minutes, plus cooling and chilling. Makes 12 slices.

Tips and variations

Choose a thick, unsweetened cheesecake curd.
Mix briefly to avoid adding too much air.
Chill before slicing for neater pieces.

The filling and base

Crush the biscuits in a bag with a rolling pin or pulse them briefly in a food processor. Mixed with butter, the crumbs should resemble wet sand. Press them into the tin with the bottom of a glass, paying particular attention to the edges. You can refrigerate the base while preparing the filling. It does not need to be baked first. If the crumbs do not hold together, check that the butter has reached any dry patches.

Take the curd and eggs out of the fridge ahead of time so they are not very cold. The melted butter should be cool but still liquid. Crack the eggs one at a time into a separate bowl before adding them. Add the custard powder dry and mix just until combined. Prolonged beating adds air, which can make the cheesecake rise sharply and then sink.

Baking and cooling

Place the tin on the middle shelf of the preheated oven. Towards the end of baking, gently move the tin: the edges should be set and the centre may still wobble slightly. A skewer test is less useful here than for a sponge cake because the filling stays moist. If the top browns too quickly, cover it loosely with baking paper.

Switch off the oven, leave the door ajar and let the cheesecake cool gradually inside. Remove it from the oven and, once it reaches room temperature, refrigerate it. Several hours of chilling help the filling firm up and make the slices easier to lift from the base. Run a thin knife around the edge before releasing the tin.

Serving and storage

Serve the chilled cheesecake plain or decorate with fruit just before serving. A thin layer of cooled chocolate glaze also works. For even slices, use a long knife and wipe it after each cut. If the base sticks, slide a spatula slowly beneath each slice, starting at the edge.

Keep leftovers covered in the fridge. You can also wrap chilled individual slices tightly and freeze them. Thaw in the fridge and add fresh fruit just before serving. If making the cheesecake without a base, line the tin with baking paper to make it easier to remove.

If the filling is uneven

If small lumps of curd remain, work them against the side of the bowl with a spatula before pouring the filling into the tin. Avoid beating for a long time at high speed. Add the butter gradually and scrape the bottom of the bowl to combine everything without adding too much air. Press the base firmly at the edge too, so it holds together beneath the filling when sliced.