Sernik (Polish Cheesecake)

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   For the crust, combine the all-purpose flour and granulated sugar in a large bowl.

2. 2

   Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Около 3 мин

   Бележка на готвача: Work quickly to prevent the butter from melting too much.

3. 3

   Add the egg yolk and cold water, then knead briefly until a cohesive dough forms.

   Около 2 мин

   Бележка на готвача: Do not overmix; just bring the dough together.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Около 30 мин

5. 5

   Preheat your oven to 170°C (340°F). Grease and flour a 23cm (9-inch) springform pan.

   Около 10 мин

6. 6

   Remove the dough from the refrigerator and press it evenly into the bottom of the prepared springform pan.

   Около 5 мин

   Бележка на готвача: You can roll it out between two sheets of parchment paper if preferred, then transfer it to the pan.

7. 7

   Bake the crust for 15 minutes, then remove it from the oven and let it cool slightly.

   Около 15 мин

8. 8

   For the filling, separate the large eggs. In a large bowl, combine the farmer cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, and potato starch.

   Около 5 мин

   Бележка на готвача: Ensure the farmer cheese is very smooth for the best texture.

9. 9

   Stir in the melted and cooled unsalted butter until well combined.

   Около 1 мин

10. 10

    In a separate clean bowl, beat the egg whites until stiff peaks form.

    Около 3 мин

    Бележка на готвача: Make sure your bowl and beaters are completely grease-free.

11. 11

    Gently fold the beaten egg whites into the cheese mixture until just incorporated.

    Около 2 мин

    Бележка на готвача: Folding gently helps to maintain the airy texture of the cheesecake.

12. 12

    Pour the cheese filling over the partially baked crust in the springform pan.

    Около 1 мин

13. 13

    Bake for 55-60 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle.

    Около 1 ч

    Бележка на готвача: Avoid opening the oven door frequently during baking.

14. 14

    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.

    Около 30 мин

    Бележка на готвача: This helps prevent cracking.

15. 15

    Remove the cheesecake from the oven and let it cool completely on a wire rack.

    Около 1 ч

16. 16

    Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.

    Около 4 ч

    Бележка на готвача: Chilling is crucial for the cheesecake to set properly and develop its full flavor.