Sernik polski aksamitny deser (Drukuj)
Lekki sernik na spodzie z herbatników, z wanilią i cytryną, chłodzony przed podaniem.
# Składniki:
→ Crust
01 -
200 g graham cracker crumbs
02 -
100 g unsalted butter, melted
03 -
50 g sugar
→ Filling
04 -
900 g farmer's cheese or ricotta, drained
05 -
150 g sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest of 1 lemon
09 -
200 ml sour cream
# Kroki wykonania:
01 -
Preheat the oven to 180°C. Grease a 23 cm springform pan.
02 -
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan.
03 -
In a large mixing bowl, combine the farmer's cheese, sugar, eggs, vanilla extract, and lemon zest. Beat until smooth and creamy.
04 -
Gently fold in the sour cream until just combined.
05 -
Pour the filling over the crust in the springform pan and smooth the top with a spatula.
06 -
Bake for 60 minutes or until the center is set and the top is lightly golden.
07 -
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
08 -
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
# Uwagi:
01 -
For a fruity twist, top with fresh berries or a fruit compote before serving.
02 -
Serve chilled for the best texture.