Puszysty sernik

Introduction: This fluffy, incredibly delicate, and easy-to-make cheesecake is a true treat for anyone with a sweet tooth. It’s baked without a crust, making it a lighter alternative to traditional cheesecakes. With a moist texture and melt-in-your-mouth creaminess, it’s perfect for any occasion and a real crowd-pleaser. Not only does it taste amazing, but it’s also quick and simple to prepare. Let’s dive into this delicious recipe!

Ingredients:

• 1 kg of cheese (preferably twaróg or farmer’s cheese)
• 1 cup of sugar
• 1 cup of oil (vegetable or sunflower oil)
• 2 cups of milk
• 2 vanilla pudding mixes (instant)
• 8 eggs (separate the whites)

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a blender, combine the cheese, egg yolks, sugar, oil, milk, and vanilla pudding mixes. Blend until smooth and well-combined.
3. Beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture using a wooden spoon, being careful not to deflate them.
4. Line a baking tray with parchment paper and pour the cheesecake mixture into it.
5. Bake the cheesecake in the preheated oven for 45 minutes at 180°C. Then, reduce the temperature to 100°C (212°F) and bake for an additional 15 minutes to allow the cake to set properly.
6. Once done, allow the cheesecake to cool before serving.

Serving and Storage Tips:

• Let the cheesecake cool completely before cutting and serving.
• This cheesecake can be served plain or with a dusting of powdered sugar for a simple, elegant touch.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake stays moist and delicious for several days.

Variations:

• Fruit Topping: Add a fresh berry topping or a drizzle of fruit sauce, such as raspberry or strawberry, to bring a burst of flavor to the cheesecake.
• Chocolate Variation: For a richer version, incorporate melted chocolate into the batter before baking.
• Spices: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced twist on this classic recipe.

FAQs:

1. Can I use other types of cheese for this recipe? Yes, you can use other soft cheeses like ricotta or cream cheese, but the texture may differ slightly.
2. What if I don’t have vanilla pudding mix? You can substitute it with cornstarch or another pudding flavor, but vanilla works best for the traditional taste.
3. Can I freeze the cheesecake? Yes, you can freeze it! Make sure to wrap it tightly in plastic wrap and then foil. When ready to serve, thaw it in the fridge overnight.
4. Why do I need to reduce the oven temperature? Reducing the temperature after the initial baking helps set the cheesecake without overcooking the exterior, ensuring a moist and delicate texture.