Method
Whip the curd cheese until smooth, add the egg yolks and beat again until smooth and well mixed and paler in colour, put to one side. Whip the icing sugar and butter until pale, creamy and fluffy, put to one side. Whip the egg whites until white and stiff, put to one side. Now mix the curd cheese/egg yolks with the icing sugar/butter until smooth, add the semolina and mix in. Now FOLD in the stiff egg whites to the mixture. Fold well. Finally, melt the chocolate in the microwave or over a bain-marie and stir into the mixture. I prefer to stir lightly and leave a swirl effect of the cheese and chocolate. Pour into greased and lined 8in/20cm tin. Bake for 1hour 15mins on 150C/300C/gas mark 2 (sometimes takes longer) but should be well set. Leave in tin until cold then cut into pieces. Don't forget egg whites will not whip up if there is any sign of grease on the equipment.

This makes enough for 20 people but you can easily half it. It gets better with age - after a few days its divine!!

You can make a base for this as follows - but we have never bothered - it works just as well without! Base: 2oz/60g butter 4oz/110g granulated sugar 2oz/60g plain flour 2oz/60g cornflour. Heat the oven to 200C/400F/gas mark 6. Beat the butter and sugar together, then mix in the flour and cornflour. Grease an 8in/20cm cake tin and spread the crumbly base mixture evenly over the bottom of the tin. Bake for 10-15 minutes until the mixture is just beginning to colour, then put to one side.

Thanks to
Carla Boakes from the United Kingdom for submitting this Chocolate Polish Cheesecake recipe.

Added on 09 February 2009.