I really love ethnic desserts and I have to say I am very partial to European style pastries. Polish cheesecake is called Sernik. This is not a typical American style cheesecake. This is very European and I adore it. It's encased in a cookie like crust and the filling is dense. Make a strong espresso and cut yourself a small piece of heaven. Enjoy this homey, yet sophisticated Sernik.
2 cups all purpose flour
1/2 cup sugar
1 stick unsalted butter
2 large eggs
3 T. heavy cream
1 tsp. baking powder
Place all ingredients in food processor and process until it forms a dough. Remove, cover in plastic wrap and place in fridge for 1-2 hours.
8 oz. Ricotta Cheese (Whole Fat)
1 8 oz. cream Cheese (room temperature)
1 cup cottage cheese (full fat)
1 stick unsalted butter, softened to room temp
1 1/2 cups sugar
2 eggs, room temperature
1/3 cup flour
1 tsp. vanilla
1 tsp. almond extract
1 grated lemon rind
1/4 cup raisins, soaked in rum (discard rum)1/4 cup mini chocolate chips
Mix three cheeses, butter and sugar until creamy, beat on low. You do not want to over beat or whip you want a dense cheese mixture not airy mixture. Add eggs mix well. Add flour, vanilla, rum, almond extracts. Add lemon rind, raisins and mini chips mix well. Set aside.
Line a 9x9 square pan with aluminum foil with an overhang of 2 inches on each side for easy lifting.
Take 2/3 of dough and pressed onto cookie sheet. Prick with fork. Bake for about 15 minutes in a 350 degree oven until lightly golden brown. Remove and cool.
Add cheese mixture and spread evenly with offset spatula.
Take remaining dough, on a well floured surface roll out dough like a pie crust. Using a fluted pizza cutter, cut strips and do a criss-cross design on top of cheese mixture. Add more strips around edge of cheesecake. Look at pic above.
Bake in oven for about 1 hour. Shut oven off, crack door open and leave Cheesecake for another hour. Remove from oven, cool and place in fridge for 4 to 5 hours.
Using a sharp knife cut around the edge of pan where the aluminum foil is not. Using the overhand pull out cheese cake. Put on a plate.
Cover with glaze. I use a pastry brush and brush the glaze on. Let glaze set by placing back in fridge for an hour or so.
When ready, cut into small squares. Enjoy!
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