Cheesecake
- Grind the cheese three times.
- In a large bowl cream soft butter, sugar and yolks.
- Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
- Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
- Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
- Bake it in the oven preheated to around 170oC for about 60 minutes.
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Cheesecake
Recipes
Coachman’s Goulash
This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.
Linz Tart
Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.
Ostend Sole
Sole in white wine with mussels and Flemish grey shrimps.
Polenta with Cheese
Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
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Ingredients
- 1 kg of cream cheese
- 200 g of butter
- 250 g of sugar
- 5 eggs
- 2-3 tablespoons of potato flour
- vanilla pod
- shortcrust biscuits
- raisins or candied orange peel (optional)