Baked Goods and Desserts        14 May 2024        55         0

Krakow Cheesecake (Krakowski Sernik)

Krakow Cheesecake (Krakowski Sernik)

  • Flour – 300 g (about 1.5 cups)
  • Sugar – 60 g
  • Baking Powder – 1.5 tsp (8 g)
  • Salt – a pinch
  • Cold Butter – 150 g
  • Egg – 1 large (55 g without shell)
  • Sour Cream – 50 g (about 1 tbsp)
  • Raisins – 120 g
  • Cottage Cheese (any fat content) – 500 g
  • Eggs – 3, separated into yolks and whites
  • Sugar – 120 g (about 6 tbsp)
  • Milk – 60 ml
  • Cornstarch – 60 g (about 2 heaped tbsp)
  • Salt – a pinch
  • Vanilla Sugar – 10 g (1 packet)
  • Powdered Sugar – 80 g (about 4 tbsp)
  • Sour Cream – 100 g (about 2 tbsp)
  1. Prepare the Dough:
    • Mix the flour, sugar, baking powder, and a pinch of salt in a bowl.
    • Add the cold butter, cut into small pieces, and rub it into the flour mixture until crumbly.
    • Stir in the egg and sour cream to form a dough. Wrap it in cling film and chill in the fridge.
  2. Make the Filling:
    • If your cottage cheese is very wet, strain it first.
    • Mix the cottage cheese with the egg yolks, sugar, milk, cornstarch, a pinch of salt, and vanilla sugar until smooth.
    • Beat the egg whites until stiff peaks form and fold into the cottage cheese mixture.
    • Stir in the raisins.
  3. Assemble the Cheesecake:
    • Preheat the oven to 170°C (338°F).
    • Press the chilled dough into the bottom of a greased 30×20 cm baking form with a 4 cm high edge.
    • Pour the filling over the dough and spread evenly.
  4. Bake:
    • Bake in the preheated oven for about 50 minutes, or until the top is golden and the center is set.
  5. Prepare the Icing:
    • While the cheesecake is baking, mix the powdered sugar with the sour cream to create a thick icing.
  6. Finish the Cheesecake:
    • After baking, let the cheesecake cool slightly, then spread the icing on top.
    • Allow the cheesecake to cool completely before serving.

Enjoy your Krakow-style cheesecake, a creamy and rich dessert with a touch of vanilla and the natural sweetness of raisins.

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