Papal cheesecake: A sweet fusion of tradition and innovation
Papal cheesecake is a unique cake that combines traditional cheesecake filling, a sweet layer of dulce de leche, a crunchy nut meringue, and toasted sunflower seeds. It's a dessert that stands out for its taste and elegant appearance, making it perfect for holidays, family celebrations, or other special occasions. Its name references papal creamy pastries, and the rich combination of flavours will certainly win over any sweet tooth.
Cheesecake is one of the oldest cakes in the world – its origins date back to ancient Greece, where it was served to athletes before the Olympic Games. Papal cheesecake is a modern interpretation of this classic dessert, blending both tradition and an original mix of flavours.
Recipe for papal cheesecake
Papal cheesecake is a dessert that combines classic and innovative elements. With its delicate cheesecake filling, sweet layer of dulce de leche, crunchy nut meringue, and toasted sunflower seeds, each bite is a unique experience.
Ingredients:
Base:
- 1/2 package of tea biscuits,
- 1 can (510 grams) of dulce de leche (at room temperature),
Cheesecake Filling:
- 1 kilogram of ground farmer’s cheese,
- 1 cup of sugar,
- 2 eggs,
- 4 egg yolks,
- 1 cup of milk,
- 1 cup of 18% sour cream,
- 3 tablespoons of potato flour,
- 1/2 cup of canola oil,
- 3 teaspoons of Bourbon vanilla paste with vanilla seeds,
Nut Meringue:
- 6 egg whites,
- 1/2 cup of sugar,
- 1 package of Bourbon vanilla sugar,
- 1 cup of ground walnuts,
- 1 tablespoon of all-purpose flour,
- 1 tablespoon of breadcrumbs,
- a pinch of salt,
Topping:
- 200 grams of hulled sunflower seeds,
- 2 tablespoons of butter,
- 2 tablespoons of sugar.
Preparation method:
- Place the tea biscuits on the bottom of a baking pan lined with baking paper, then spread the dulce de leche on top of them.
- Mix the farmer’s cheese with sugar, add the eggs and yolks, and pour in the milk, sour cream, oil, and vanilla paste.
- Mix until smooth, add the potato flour, mix again, pour over the biscuits with dulce de leche, and bake at 170°C for 50 minutes.
- Beat the egg whites with a pinch of salt, gradually adding the sugar and vanilla sugar, until stiff peaks form. Add the walnuts, flour, and breadcrumbs, gently mix, spread over the baked cheesecake, and bake for another 15 minutes at 180°C.
- Melt the butter in a pan, add the sunflower seeds and sugar, toast until golden, and sprinkle over the cheesecake.
Papal cheesecake is a cake with unique character, whose roots lie in traditional Polish baking. The name refers to creamy and rich desserts that were served on special occasions, including during the pontificate of John Paul II, a great lover of sweets. Compared to a classic cheesecake, this variant is distinguished by the addition of dulce de leche and nut meringue, which give it boldness and a unique texture.
