Sernik (Polish Cheesecake)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: Do not overmix; just bring the dough together.

4. 4

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

   Ongeveer 30 min

5. 5

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

   Ongeveer 10 min

6. 6

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 15 min

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.

   Ongeveer 5 min

   Tip van de kok: Ensure the farmer cheese is very smooth for the best texture.

9. 9

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

   Ongeveer 1 min

10. 10

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 1 min

13. 13

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

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 30 min

    Tip van de kok: This helps prevent cracking.

15. 15

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

    Ongeveer 1 uur

16. 16

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

    Ongeveer 4 uur

    Tip van de kok: Chilling is crucial for the cheesecake to set properly and develop its full flavor.