Sernik is one of Poland's oldest desserts. It's regularly served at family tables and in traditional cafes throughout the country. It's made with a typical dry, white cheese called Twarog, which is similar to ricotta. This gives the cake its characteristic dense and soft texture. It might not be easy to find, but you can substitute a mixture of drained quark, ricotta, and mascarpone. Traditionally, raisins are added, which pair well with lemon and vanilla. Sernik is eaten cold, which helps it hold its shape. It's a dessert meant to be shared, perfect for holidays or a Sunday lunch. I don't know about you, but cheesecake is my weakness, so if it's yours too, give it a try!
Ingredients
For the gluten-free base
For the cheese mixture
Preparation
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Prepare the raisins: Soak the raisins in hot water or rum for 10 minutes. Drain.
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Prepare the base: Crush the gluten-free biscuits. Mix with the melted butter. Press into the bottom of a springform pan lined with parchment paper or sprayed with food coloring. You can also prepare a gluten-free shortcrust pastry as shown here .
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Whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.
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Prepare the mixture: Beat the Polish white cheese or the three-cheese blend with the sugar, lemon, vanilla, and salt. Incorporate the egg yolks one by one.
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Add the cream and cornstarch and mix until smooth. Then gently fold in the beaten egg whites.
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Add the drained raisins to the mixture.
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Pour into the mold, over the shortbread. Bake for 50 to 60 minutes at 160°C. The center should remain slightly wobbly.
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Allow to cool in the turned-off oven, then place in the refrigerator for at least 4 hours.
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Serve plain or with a red fruit coulis.
