Sernik (Traditional Polish Cheesecake)

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Sernik (Traditional Polish Cheesecake)

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Ingredients

2 lb / 1 kg farmer’s cheese
6 Eggs separated
1 cup / 110g powdered sugar
1 cup / 200 ml heavy whipping cream
2 tbs potato flour
1 tsp vanilla
Pinch Salt
1 egg yolk
2 tbs Milk
  • Medium

Ingredients

Directions

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Cheesecake is one of the most popular desserts in Poland, a mixture of old Christian and Jewish traditions. Sernik is primarily made of twaróg, a type of fresh curd cheese, a common ingredient of Polish desserts.

There are many varieties of it in Poland, and this is the most simple and most traditional.

How to Make Sernik:

Prepare the ingredients early by taking them out of the fridge to reach room temperature.

Place the farmer’s cheese in a food processor with a blade attachment. Blend until smooth, which should take about 5-6 minutes, ensuring most lumps are gone.

    1. Preheat your oven to 165°C (330°F).
    2. Separate the egg yolks from the egg whites. Put the egg yolks into a large mixing bowl.
    3. Add the sugar to the egg yolks and whisk on high for 2-3 minutes until well blended.
    4. In a separate bowl, mix the whipping cream with the flour and vanilla.
    5. Change the whisk attachment to a mixing paddle. Add the whipping cream mixture to the egg/sugar mixture and mix just until combined.
    6. Continuously mix as you add the blended cheese. Blend until everything is well combined.
    7. In a separate bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the cheese mixture.
    8. Prepare a 10-inch (25 cm) springform pan by cutting out a circle of parchment paper large enough to cover the bottom.
    9. Grease the inner sides of the springform pan with a little bit of butter and your fingers. Sprinkle with breadcrumbs, shaking off any excess.
    10. In a small bowl, combine 1 egg yolk with milk using a fork.
    11. Gently spoon the cheese mixture into the prepared pan and even it out.
    12. Spoon the egg yolk/milk mixture onto the top of the cheesecake batter.
    13. Bake for 1 hour. If the top starts to brown too much, cover it with a piece of tin foil.
    14. Turn the oven off and let the cake cool in the oven for about 10 minutes, then crack open the oven door and let it cool completely.
    15. It’s best to let the cheesecake rest in the fridge overnight before serving. This allows the flavors to meld and the cheesecake to set properly. Enjoy your homemade Sernik!

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