Sernik (Traditional Polish Cheesecake)

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Sernik (Traditional Polish Cheesecake)

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Ingredients

2 lb / 1 kg
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:

  1. Place the farmer’s cheese in a food processor with a blade attachment and blend until smooth (about 5-6 minutes) and until most lumps are gone.
  2. Preheat the oven to 165° C/330° F.
  3. Separate the egg yolks from the egg whites and place the egg yolks into a large mixing bowl.
  4. Add the sugar and whisk on high for 2-3 minutes, until well blended.
  5. In a separate bowl, mix the whipping cream with the flour and vanilla.
  6. Change the whisk to a mixing paddle and add the whipping cream mixture to the egg/sugar mixture and mix just until combined.
  7. Mix continuously as you add the blended cheese.
  8. Mix just until blended.
  9. In a separate bowl, whisk the egg whites with a pinch of salt to form a stiff foam. Gently fold into the cheese mixture.
  10. Prepare a 10 inch/25 cm spring form by cutting out a circle of parchment paper big enough to cover the bottom.
  11. With a little bit of butter and your fingers, grease the inner side of the spring pan and sprinkle with bread crumbs. Shake off the excess.
  12. In a small bowl, combine 1 egg yolk with milk using a fork.
  13. Gently spoon the cheese mixture into the pan and even it out.
  14. Spoon the egg yolk/milk mixture onto the top of the cheesecake batter.
  15. Bake for 1 hour. If the top starts to brown too much, cover with a piece of tin foil.
  16. Turn the oven off and let the cake cool in the oven for about 10 mins, then crack open the door and let it cool completely.

Note: Best to let the cheesecake rest in the fridge overnight before serving.

Sernik

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