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Introduction: Sernik Puszysty, or "Fluffy Cheesecake," is a delightful Polish variation of the classic cheesecake. Unlike the dense and heavy traditional versions, this version boasts a lighter, airier texture, making it a perfect treat for those who prefer a more delicate dessert. This cheesecake features a blend of soft cheese, eggs, and a hint of vanilla, all whipped into a smooth batter before being baked to perfection. Whether you're looking to impress guests or satisfy a sweet craving, Sernik Puszysty offers a wonderful balance of creamy and fluffy that will leave everyone asking for the recipe.
Ingredients:
1 kg (2.2 lbs) twaróg cheese (or farmer’s cheese if twaróg is unavailable)
250 g (1 cup) sugar
4 large eggs, separated
1 tsp vanilla extract
200 ml (about ¾ cup) sour cream
200 g (1 ½ cups) all-purpose flour
1 tsp baking powder
100 g (½ cup) butter, melted
Zest of 1 lemon (optional)
Powdered sugar, for dusting (optional)
Directions:
Prepare the Cheese: Start by draining the twaróg cheese to remove excess moisture. You can do this by placing it in a cheesecloth or a fine mesh strainer for about an hour. Once drained, transfer the cheese into a large mixing bowl and mash it with a fork or potato masher until smooth.
Separate the Eggs: Separate the egg whites from the yolks. Place the whites in a clean, dry bowl and set them aside.
Make the Batter: To the mashed cheese, add the egg yolks, sugar, vanilla extract, sour cream, and melted butter. Mix well until the ingredients are fully combined and the mixture becomes smooth.
Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and lemon zest (if using). Gradually fold this mixture into the cheese batter until everything is well incorporated.
Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the cheese mixture, making sure to retain as much air as possible for a fluffy texture.
Bake: Preheat your oven to 170°C (340°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper. Pour the batter into the pan and smooth the top. Bake for 50-60 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Cool: Allow the cheesecake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Chill: For the best results, refrigerate the Sernik Puszysty for at least 4 hours, or overnight, before serving. This will help it set and enhance its delicate texture.
Serving and Storage Tips:
Serving: Once chilled, serve the cheesecake chilled or at room temperature, dusted with powdered sugar for an elegant touch. It pairs wonderfully with a cup of tea or coffee.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices of Sernik Puszysty for up to 1 month, though the texture may change slightly upon thawing.
Variations:
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