Sernik- Poland #148
A traditional Polish cheesecake made with Farmer’s cheese or twarog.
Crust:- 2 c. Flour
- 1/2 c. Sugar
- 3/4 tsp. Baking powder
- 5 oz. cold butter
- 2 egg yolks
- 3 T. Sour cream
Filling:
5 oz. butter, room temperature
1 c. Sugar
6 eggs, separated, room temperature
1 tsp. Vanilla
1 T. Kirsch (optional)
3/4 c. Dried cranberries
1 T. Flour
2 lbs. Farmer’s cheese or tarot, room temperature
- Crust: Combine 2 c. Flour, 1/2 c. Sugar, and baking powder.
- Cut in the butter with a pastry blender until crumbly.
- Mix together 2 egg yolks and 3 T. Sour cream.
- Add to dry ingredients, only until combined. (If too stiff add a little water.)
- Grease 9x13” pan.
- Roll pastry until large enough to line the pan, bottom and sides.
- After fitting the dough to the pan, trim neatly and crimp edges.
- Filling: Preheat oven to 350F.
- Cream together 5 oz. butter and 1 c. Sugar until light and fluffy.
- Add 6 egg yolks, vanilla, and kirsch until well blended.
- Process the cranberries and flour in a food processor or chop with a knife.
- Add the chopped cranberries and farmer’s cheese to butter mixture.
- In a separate bowl, beat the 6 egg whites until stiff.
- Stir one cup of egg whites into the butter/cheese mixture.
- Gently fold in remaining egg whites.
- Pour filling into crust.
- Bake 50-60 minutes or until center is only slightly jiggly.
- Cool completely before serving.
Results: I found the Farmer’s cheese not as creamy or sweet as cream cheese, which is usually used in American cheesecakes. I made a 1/2 measure because the this recipe serves 12-20. Way too much for my group, plus I wasn’t sure they would like it. I hate to throw away cakes. Other than reducing this recipe to 1/2 there were no other adaptations. I didn’t serve it with any accompaniments. The recipe suggested a blueberry compote or whipped cream. I did neither.
Bottom Line: Good. Crust was soggy the 2nd day. My husband loves cranberries, so this
was a favorite for him.
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