The Famous Taste of Poland Sernik Cheesecake
For the ground: 2 packs of vetch biscuits, 1 tea glass of hazelnuts (walnuts can also be used), 125 grams of melted butter, 1 teaspoon of cinnamon (I did not use)
For the filling: 4 eggs (yolk and white will be separated), 100 g butter (at room temperature), 1 glass of sugar, 3 glasses of curd, 1 lemon zest, juice of 1 lemon, 1 packet of vanilla, 1 packet of baking powder , 1/4 cup flour, 2 tablespoons sugar (to be used when whisking egg whites)
Cover the bottom of the springform cake tin with wax paper. 24 cm mold is ideal, since I am 26 cm it was a little thinner.
Biscuits and hazelnuts are passed through the rondo, melted butter is added and mixed. It spreads to the bottom of the mold. It is compressed by pressing with the bottom of the glass. It is put in the freezer.
Egg whites and yolks are separated. It is whipped with two spoons of sugar until the white is foamy. Beat egg yolks and 1 cup of sugar with a mixer until creamy.
After adding butter and whisking with butter for a while, add curd cheese, lemon peel, chimon juice, flour, vanilla and baking powder and mix well.
Add egg white to this mixture, add it a few times and mix from bottom to top so that it does not deflate.
We pour the filling on the floor we took out of the freezer and cook it in a preheated 150 degree oven until it turns golden.
It cooks for about 65 minutes, after it cools down at room temperature, let's remove the clamp and put it in the refrigerator. It can be served after 4-5 hours. Powdered sugar is sifted on top of the serving. Enjoy your meal.
It was a great cheesecake. It's good enough to shake the throne of other cheesecakes. I recommend you to try it, enjoy