Sernik (Polish Cheesecake)
This traditional Polish cheesecake features a rich and creamy filling made from farmer's cheese, baked on a simple shortcrust pastry base. It's less sweet than American cheesecakes, with a delightful tang from the cheese and a hint of vanilla and citrus.
Una recepta original de Forkin
- Temps total
- 5 h 40 min
- Racions
- 8
- Dificultat
- Mitjana
- Per ració
- 639 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
crust
- 250 gall-purpose flour
- 125 gunsalted butter, cold, cubed
- 50 ggranulated sugar
- 1 uegg yolk
- 2 cscold water
filling
- 1.000 gfarmer cheese, twice ground or pressed through a sieve
- 200 ggranulated sugar
- 4 ularge egg, separated
- 2 ctvanilla extract
- 1 ctlemon zest
- 2 cspotato starch
- 50 gunsalted butter, melted and cooled
Estris
23cm springform pan · plastic wrap · large bowl · wire rack · electric mixer · pastry blender
Elaboració
Pas a pas
- 1
For the crust, combine the all-purpose flour and granulated sugar in a large bowl.
- 2
Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Uns 3 min
Nota de cuina: Work quickly to prevent the butter from melting too much.
- 3
Add the egg yolk and cold water, then knead briefly until a cohesive dough forms.
Uns 2 min
Nota de cuina: Do not overmix; just bring the dough together.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Uns 30 min
- 5
Preheat your oven to 170°C (340°F). Grease and flour a 23cm (9-inch) springform pan.
Uns 10 min
- 6
Remove the dough from the refrigerator and press it evenly into the bottom of the prepared springform pan.
Uns 5 min
Nota de cuina: You can roll it out between two sheets of parchment paper if preferred, then transfer it to the pan.
- 7
Bake the crust for 15 minutes, then remove it from the oven and let it cool slightly.
Uns 15 min
- 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.
Uns 5 min
Nota de cuina: Ensure the farmer cheese is very smooth for the best texture.
- 9
Stir in the melted and cooled unsalted butter until well combined.
Uns 1 min
- 10
In a separate clean bowl, beat the egg whites until stiff peaks form.
Uns 3 min
Nota de cuina: Make sure your bowl and beaters are completely grease-free.
- 11
Gently fold the beaten egg whites into the cheese mixture until just incorporated.
Uns 2 min
Nota de cuina: Folding gently helps to maintain the airy texture of the cheesecake.
- 12
Pour the cheese filling over the partially baked crust in the springform pan.
Uns 1 min
- 13
Bake for 55-60 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle.
Uns 1 h
Nota de cuina: Avoid opening the oven door frequently during baking.
- 14
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
Uns 30 min
Nota de cuina: This helps prevent cracking.
- 15
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Uns 1 h
- 16
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Uns 4 h
Nota de cuina: Chilling is crucial for the cheesecake to set properly and develop its full flavor.
Per ració
Nutrició
- Calories
- 639,3kcal
- Proteïnes
- 21g
- Hidrats de carboni
- 61,1g
- Greixos
- 34,2g
- Fibra
- 0,9g
- Sucre
- 31,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover sernik in an airtight container in the refrigerator.