Prepare to embark on a culinary journey that will transport you straight to the heart of Poland with this irresistible "Sernik bez Mki" - a traditional Polish cheesecake that's about to become your new obsession! Unlike ordinary cheesecakes, this recipe promises a creamy, velvety texture that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees a show-stopping dessert that will impress your family and friends.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Polish
Serves: 8 servings
Ingredients
- 500g cream cheese
- 200g sugar
- 4 eggs
- 1 tsp vanilla extract
- 200g sour cream
- 1 lemon, zest and juice
Instructions
- Preheat the oven to 180°C (350°F). Prepare a 24 cm (9-inch) springform pan by lightly greasing it with butter or lining the bottom with parchment paper.
- Remove cream cheese from the refrigerator 30 minutes before preparation to allow it to reach room temperature. This ensures a smoother, more even mixture.
- In a large mixing bowl, place the room temperature cream cheese and begin to beat it with an electric mixer on medium speed until smooth and creamy, with no visible lumps.
- Gradually add sugar while continuing to mix, ensuring it is fully incorporated and the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Beat until the mixture is smooth and well combined.
- Stir in the vanilla extract, carefully grating the lemon zest into the mixture. Add the lemon juice and sour cream, mixing until all ingredients are evenly distributed.
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This helps prevent cracking and ensures a smooth texture.
- Remove from the oven and let the cheesecake cool completely at room temperature, which may take 2-3 hours.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its full flavor.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform sides and slice into portions.
- Optional: Serve chilled, garnished with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.
Tips
- Temperature is Key: Always ensure your cream cheese is at room temperature before mixing to achieve a smooth, lump-free batter.
- Gentle Baking Technique: The secret to a crack-free cheesecake is the slow cooling process. Leaving the cake in the oven with the door slightly open helps prevent sudden temperature changes.
- Patience Pays Off: Resist the temptation to cut into your cheesecake immediately. Allowing it to cool completely and chill for several hours will enhance its flavor and texture.
- Zesting Hack: When adding lemon zest, use a fine grater and only grate the yellow part of the lemon, avoiding the bitter white pith.
- Serving Suggestions: Elevate your cheesecake with fresh berries, a light dusting of powdered sugar, or a dollop of whipped cream for an extra touch of elegance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
