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Polish cheesecake with Meringue- Sernik Jesienny Recipe

   
 

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     Polish cheesecake with Meringue- Sernik Jesienny

Category   Desserts - Breads
Sub Category   None
Preptime   15 min

Ingredients
10 oz unsalted butter, separated
1 1/4 cup powdered sugar, separated
1 cup all purpose flour
8 eggs, separated
1 tsp baking powder
2 cups farmers cheeses
1 cup sugar
1 package of instant vanilla pudding (polish is preferred)
 

Instructions
Preheat oven to 360 degrees. Butter 8x8 or 8x11 pan. (Double the recipe for 9x13). Shift flour with the baking powder and set aside. Beat 4 oz of butter with 1/2 cup of powder sugar for 2 minutes. Add 3 yolks one at a time until they are well incorporated. Mix in the flour mixture until combined. Pour the batter in the pan and set aside.
Put the farmer cheese in a food processor and run it for 3 minutes. Add the pudding mix and process it for 30 seconds, then set it aside. Beat 5 whites into stiff peaks and set aside. Beat 6 oz of butter and sugar for 2 minutes. Add 5 yolks, one at a time until they are well incorporated. Add in the cheese mixture and beat it for 2 minutes. Fold in the egg whites. Pour the cheese mixture on top of the cake batter and bake it for 30 minutes.
In the meantime beat 3 egg whites until they begin to foam. Slowly start incorporating 3/4 cup of powdered sugar until the egg whites become stiff.
Take the cheesecake out of the oven after 30 minutes and top it with the egg white mixture. Put it back in the oven for 15 minutes or until the meringue becomes golden brown. Take the cake out of the oven and let it cool. Once it has fully cooled down, you can place it in the fridge.


Originally Submitted
8/18/2013





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