Polish Cheesecake

Polish Cheesecake


  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/4 cup margarine
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 can (21 ounces) pineapple pie filling, drained
  • 2 pounds cottage cheese
  • 1 cup sour cream
  • 3 eggs, beaten
  • 3 tbsp melted butter
  • 1/2 pound cream cheese
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla or almond extract


Mix flour, baking powder, sugar and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple pie filling. Beat cottage cheese, sour cream, eggs, butter, cream cheese, sugar, cornstarch and vanilla well. Pour over dough. Bake at 350 degrees for about one hour. Test with knife in center to see if done. Use 9x13 inch pan or 11x17 inch pan depending on how high you want the cake.

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