cheesecake and jello cake (my Polish-American pie)

Does it seem weird? Does it kind-of sound not appealing? Maybe. But we do it anyway and actually it’s quite delicious. Especially because I would eat jello everyday if I made it everyday. This cake is so very Polish to me and maybe even Polish-American. I saw it in Poland. But jello is so American to me, as well as no bake cheesecake. So it’s one of those things that somehow became a thing when mainstream American commercialism made its way to post Soviet countries. At least that is my story. I can say I never grew up having this at any of my American friends houses and we have had it many times and I see it at almost every Polish bakery. So there you go.

Here is a picture of me on my second birthday eating a very similar style cake my mama made 🙂

Here is how I made mine, I thought it was very good. Also yes to no baking in the oven!!

Cheesecake and Jello Cake

1 1/2 cups crushed up ginger cookies (the dry hard kind)

5 tbsp butter, melted

1 cup ricotta cheese

8 oz cream cheese

3 tbsp honey

1 tsp vanilla extract

zest of half a lemon

2 packets plain gelatin – 1/4 oz each

2 cups white grape juice

1/4 cup sugar

3 1/2 cups berries (about), cut into bite size pieces if big like the strawberries especially

– mix the melted butter with the cookies and press them into an 8 inch spring form pan (or something close to that size) to create a crust. place it in the fridge for half and hour.

– mix the ricotta and cream cheese together in a food processor until well blended. add the zest, extract and honey and mix well. if the crust is hardened enough pour it onto the top and let the whole thing sit in the fridge for an hour.

– in a small sauce pan heat 1/4 cup of the white grape juice until warm enough to mix in the sugar to dissolve it. keep it on low.

– in a small bowl sprinkle the gelatin over 1/4 cup of the white grape juice. let it sit 2 minutes.

– turn the heat off the sauce pan and pour in the gelatin mixture and mix well with a whisk. then add the rest of the juice.

– if the mixture is cool pour it over the cooled cheesecake and start to add your pieces of fruit in whatever way is pleasing to you. make sure not to touch the cheesecake part with your fingers.

– let it cool about 1.5 hours until set. when servings run a knife around the edge before removing the spring form. keep in the fridge if not eating 🙂

Enjoy!

strawberry pierogi

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Hey!  Strawberries are in season, yes they are!  Did you know that you can make strawberry pierogi?  And you eat them with sweet sour cream and dream about the Eastern European countryside.

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I think rolling and kneading pierogi dough might be may favorite thing ever.  It has a great texture.  It’s really soft and supple and quite elastic.  There a couple ways to fill pierogi with strawberries, but I think this is the best one.  A whole little strawberry tucked inside the lovely supple dough.  The other way would be to cut the strawberries into little pieces and shape them differently, more like a half moon.  But these are cuter, right!?

So here you go, try and and love them.

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Strawberry Pierogi

3 cups unbleached all purpose flour

1 large egg

2 tbsp neutral oil (like sunflower or grape seed)

1 tsp salt

1/2 cup – 3/4 cup warm water

1 pound small strawberries, hulled and cut in half if not small

1 tbsp powdered sugar

sour cream and powdered sugar for serving

-to make the dough pour the flour into a large bowl.  make a well in the center of the flour and crack the egg, pour the oil and sprinkle the salt.  mix a little with a fork and then slowly add the water, just 1/2 cup at first.  start to mix with your hands forming a dough.  add more water if too dry and flour if too wet.  flour your kneading surface well and knead the dough for 6-8 minutes until well incorporated and it looks like the gluten has formed well.  keep adding flour as needed.  place the dough ball on a well floured surface and cover with the mixing bowl you used before, let rest for about half an hour.

-meanwhile prepare your strawberries.  once they are cleaned and cut toss them gently in the powdered sugar. and set a big pot of salted water to boil.  prepare a cutting board with flour.

-once the dough has rested take half of it and roll it out on a well floured surface until thin but not see through.  use a wide thin cup to make circles, as close together as you can.  

-take out a circle and use the stickier side to fill.  place a strawberry, or half in the center.  using your thumb, index and middle finger on both hands take all the corners like you are pinching to make a little cross and then and seal it tightly.  they will look like cute little packages.  

-place each one on the floured cutting board, making sure they don’t touch each other.  you will put them in the freezer after doing a couple and keep adding.  they cook nicely if a little bit frozen.  repeat with the rest of the dough.

-once they are ready plop them in the water, not more than 10 at a time.  stir them a bit to make sure they don’t stick.  when they float to the top they are ready, sometimes i let them sit at the top a bit longer to get a bit softer. strain them out with a slotted spoon into a strainer.

-they taste the best served right away.  mix some sour cream with a little powdered sugar and enjoy!

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-julia rad