Raspberry-Glazed Polish Sernik with Almond Biscuit Base
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
Cheese Filling
Raspberry Glaze
Garnishes
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
Raspberry-Glazed Polish Sernik with Almond Biscuit Base
Raspberry-Glazed Polish Sernik with Almond Biscuit Base
Chill and glaze
Allow the cheesecake to cool completely in the fridge before removing from the pan. Spread the raspberry glaze over the top before serving.