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!
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 .
Pour into the mold, over the shortbread. Bake for 50 to 60 minutes at 160°C. The center should remain slightly wobbly.
Allow to cool in the turned-off oven, then place in the refrigerator for at least 4 hours.