Raspberry-Glazed Polish Sernik with Almond Biscuit Base

Name: Raspberry-Glazed Polish Sernik with Almond Biscuit Base
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Dessert
Ingredients: Almond biscuits, crushed; Unsalted butter, melted; Twaróg (Polish farmer's cheese) or ricotta, well-drained; Cream cheese; Granulated sugar; Eggs; Vanilla extract; All-purpose flour; Zest of 1 lemon; Fresh raspberries; Sugar; Water; Cornstarch; Lemon juice; Fresh raspberries; Mint leaves

A classic Polish cheesecake with a nutty twist and fruity glaze.

Indulge in a creamy sernik delicately adorned with a raspberry glaze and a crunchy almond base.

3 h 30 min
12
Intermediate

Ingredients

Almond Biscuit Base

Almond biscuits, crushed

200g

Unsalted butter, melted

100g

Cheese Filling

Twaróg (Polish farmer's cheese) or ricotta, well-drained

500g

Cream cheese

200g

Granulated sugar

150g

Eggs

3 large

Vanilla extract

1 tsp

All-purpose flour

2 tbsp

Zest of 1 lemon

Raspberry Glaze

Fresh raspberries

200g

Sugar

100g

Water

2 tbsp

Cornstarch

1 tbsp

Lemon juice

1 tsp

Garnishes

Fresh raspberries

Mint leaves

Preparation

Preparing the Almond Biscuit Base

Preheat the oven

Preheat your oven to 160°C (320°F).

Mix biscuits and butter

Mix the crushed almond biscuits with melted butter until well combined.

Press into pan

Press the mixture firmly into the bottom of a springform pan.

Preparing the Cheese Filling

Beat cheeses

In a large bowl, beat the twaróg and cream cheese together until smooth.

Do not overbeat the cheese mixture to avoid cracks during baking.

Add sugar and eggs

Add sugar, mixing well, then incorporate eggs, adding one at a time.

Stir in flavorings

Stir in vanilla extract, flour, and lemon zest until evenly combined.

Cooking Process

Bake the base

Bake the almond biscuit base for 10 minutes, then let it cool.

Bake the cheesecake

Pour the cheese mixture over the cooled base and bake for 1 hour or until the center is slightly jiggly.

Make the glaze

In a saucepan, combine raspberries, sugar, water, and cornstarch. Simmer until thickened, then stir in the lemon juice.

Plating & Serving