Sernik Cheesecake

Recipe

Sernik Cheesecake 

INGREDIENTS LIST 

2 cups (250 g) wholewheat flour (can be swapped for regular all-purpose)

2 egg yolks

1 stick (4 oz

110 g) butter

2 tbsp powdered/icing sugar

1 tbsp sour cream

18%

2.2 lb (1 kg) Farmer’s Cheese

full fat

3 egg yolks

5 egg whites

1 cup (200 g) sugar

2 tsp vanilla extract

1 stick (4 oz

110 g) butter

2 tbsp potato starch (optional)

2 tbsp candied orange peel

chopped

2 tbsp raisins (optional)

2 tsp powdered/icing sugar

to sprinkle on top 

 INSTRUCTIONS

Take the ingredients (for the cheese layer only!) out of the fridge 2-3 hours before baking. They should be at room temperature.

Grab a large bowl. Drop in all the shortcrust ingredients. Chop the butter roughly with a knife. Knead until all the ingredients are combined and you can’t feel any major lumps. Form a dough ball.

Wrap the bowl with cling film and place it in the fridge for 20-30 minutes.

In the meantime

let’s make the cheese layer. Grind the farmer’s cheese with a tool of your choice: meat grinder (smallest holes)

potato ricer

or a blender. When using a meat grinder

grind the cheese at least 2 times. The mass should be smooth and lump-free. Set the cheese aside

you’ll need it in a minute.

Preheat the oven to 360°F (180°C). Line a round baking tin (I’ve used 10 inch / 25cm in diameter

with a loose base) with parchment paper. Grease the edges.

Remove the dough from the fridge. Roll it out to fit the baking tin. I just grab small chunks of dough and line the pan by hand

pressing with my fingers as I go

until I have an even layer of pastry.

Bake for 15 minutes until lightly golden

then remove from the oven - but keep the oven on.

Grab a large bowl (sized at 2 quarts / 2 liters should be enough). Add 1 cup (200 g) sugar

2 teaspoons of vanilla extract and 3 egg yolks and mix with an electric mixer for 3 minutes until combined.

Add ground cheese to the bowl

add softened butter. (Optional step) If you feel that the cheese mass is loose

add 2 tablespoons of potato starch. Mix again with a mixer for 3-4 minutes.

In a separate container

beat 5 egg whites until stiff. I use a mixer

but you can do it by hand if you’re brave.

Grab a spoon or a spatula and gently blend the egg whites with our cheese mass. The key is not to over-mix it.

Add 2 tablespoons of chopped candied orange peel

together with 2 tablespoons of raisins. Blend them in for a few seconds.

Pour the cheese mass on top of the pre-baked shortcrust pastry. Bake for 60 minutes at 360°F (180°C)

switching off any fan-assisted functions.

Once the time is up

switch off the heat

but leave the cheesecake inside for another 30 minutes. After that time

open the oven slightly and leave the cake inside until the oven is completely cooled.

Once cooled

sprinkle with powdered sugar.