Prepare the bottom: mix the butter with egg yolks, flour, sugar and baking powder. The dough should be soft. If necessary, add more flour. Spread the dough evenly on a rectangular baking tray lined with baking paper. Prepare the cheese: In a large bowl, blend curd cheese with pudding powder. Then add the egg yolks, sugar, oil and milk. Pour the mass (it shouldn't be too thick) on the pastry. Bake 35-40 min at 180°C. After approx. 25 minutes of baking prepare the topping: Whisk the egg whites with sugar. Remove the cheesecake from the oven and cover it with the topping. Sprinkle with coconut shreds. Bake for another 10-15 minutes. After baking the cake, immediately remove it from the oven, let it stand in a cool place until it sets. Serve after at least 8 hours in the refrigerator.
3 egg yolks
125 g butter
1 teaspoon baking powder
200 g flour
55 g of sugar
Curd cheese mass:
1 kg of semi-skimmed curd cheese
2 packages of pudding powder
4 egg yolks
170 g of sugar
3 tablespoons oil
750 ml of milk
7 egg whites
4 tablespoons of sugar
coconut shreds for sprinkling
Gminna Mleczarnia w Pierzchnicy

The recipe is from:
Gminna Mleczarnia w Pierzchnicy
Pierzchnianka 66
26-015 Pierzchnica
[email protected]

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