Papal cheesecake: Indulge in a regal dessert delight
Papal cheesecake is a distinctive cake that combines a traditional cheesecake filling, a sweet layer of dulce de leche, crunchy nut meringue, and toasted sunflower seeds. This dessert stands out for both its taste and its elegant appearance, making it perfect for holidays, family celebrations, or other special occasions. The name alludes to papal creamy pastries, and the richness of flavors is sure to delight anyone with a sweet tooth.
Cheesecake is one of the oldest cakes in the world—its origins trace back to ancient Greece, where it was served to athletes before the Olympic Games. Papal cheesecake is a modern take on this classic dessert, combining traditional elements with an original blend of flavors.
Recipe for papal cheesecake
Papal cheesecake is a dessert that artfully blends 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 truly unique.
Ingredients:
Base:
- 1/2 package of tea biscuits
- 1 can (18 oz) of dulce de leche (at room temperature)
Cheesecake filling:
- 2.2 lbs 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:
- 7 oz 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, then add the eggs and yolks. Pour in the milk, sour cream, oil, and vanilla paste.
- Mix until smooth. Add the potato flour, mix, then pour over the biscuits with dulce de leche. Bake at 340°F for 50 minutes.
- Beat the egg whites with a pinch of salt, gradually adding the sugar and vanilla sugar. Beat until stiff peaks form, then add the walnuts, flour, and breadcrumbs. Gently mix, spread over the baked cheesecake, and bake for another 15 minutes at 356°F.
- Melt the butter in a pan, add the sunflower seeds and sugar, and toast until golden. Sprinkle over the cheesecake.
Papal cheesecake is a dessert with a unique character, rooted in traditional Polish baking. The name reflects the creamy and rich desserts served on special occasions, including during the pontificate of John Paul II, who was a great lover of sweets. Compared to a classic cheesecake, this version is set apart by including dulce de leche and nut meringue, which impart boldness and a distinctive texture.
