Recipe For Prune Cheesecake
There are many Polish recipes that use prunes in one way or another and this cheesecake recipe continues in the Polish tradition of fine cheesecakes and the use of prunes.
This cheesecake is very simple to make.
Like with all cheesecakes, be sure that your cheeses and eggs are at room temperature before you start.
Filling
11/2 cups pitted prunes
One half cup Armagnac or brandy
8 ounces cream cheese softened
1 cup cottage cheese
1 1/4 cups sour cream
Two eggs
One half cup sugar
Two tablespoons all-purpose flour
Crust
1 3/4 cups crushed chocolate wafers
One quarter cup ground walnuts
One third cup butter
Garnish
Powdered sugar
Making The Cheesecake
To prepare filling, place prunes in a bowl and cover with boiling water. Soak 15 minutes. Drain and discard water. Combined prunes and Armagnac. Cover with plastic wrap and let stand at room temperature 24 hours. Preheat oven to 350°F. Grease an 8 inch springform pen. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed chocolate wafers and walnuts. Press mixture in bottom of grease pan. Set aside. Drain and reserve liquid from prunes. Reserve five prunes for decoration. Coarsely chop the remaining prunes . Beat cream cheese, cottage cheese, sour cream and eggs in a medium-sized bowl until smooth speed in sugar and flour. Stir chopped prunes into cheese mixture. Stir in one half of the reserved liquid. Spoon filling into prepared crust. Bake in preheated oven 45 minutes or until set let cool before removing from pan area to garnish, dust with powdered sugar. Cut reserved prunes in half and arrange on cheesecake. Makes 8 to 10 servings.
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