Introduction
Sernik z truskawkami, or strawberry cheesecake, is a delightful Polish dessert that combines the richness of cream cheese with the sweetness of fresh strawberries. This dessert is not only a feast for the taste buds but also a treat for the eyes, making it perfect for any occasion. Whether served at a family gathering or enjoyed as a sweet indulgence at home, this cheesecake is sure to impress.
Detailed Ingredients with measures
Cream cheese – 600 grams
Sugar – 150 grams
Vanilla extract – 1 teaspoon
Eggs – 3 large
Sour cream – 200 grams
Digestive biscuits – 200 grams
Butter – 100 grams
Fresh strawberries – 300 grams
Gelatin – 10 grams
Water – 50 ml
Prep Time
The preparation time for this delicious strawberry cheesecake is approximately 30 minutes. This includes setting up the ingredients and preparing the crust and filling before the baking process begins.
Cook Time, Total Time, Yield
The cheesecake requires about 60 minutes to bake in the oven. Including the cooling time, the total time from start to finish is approximately 4 hours, allowing for the cheesecake to set properly. This recipe yields a delightful cheesecake that serves around 8 to 10 people, making it perfect for sharing.
Detailed Directions and Instructions
Prepare the Crust
Crush the digestive biscuits in a bowl until they resemble fine crumbs. In a separate bowl, melt the butter. Combine the crushed biscuits with the melted butter and mix thoroughly. Press the mixture firmly into the bottom of a springform pan to create an even layer. Place the pan in the refrigerator to set.
Make the Cream Cheese Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and continue to beat until the mixture is light and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and a pinch of salt into the mixture, ensuring it is well combined.
Add Strawberry Puree
Blend fresh strawberries in a blender until smooth to create a puree. Stir half of the strawberry puree into the cream cheese mixture, ensuring it’s evenly distributed.
Assemble the Cheesecake
Pour the cream cheese and strawberry mixture over the chilled crust in the springform pan. Use a spatula to smooth the top. Drizzle the remaining strawberry puree on top and use a knife to create a marbled effect by swirling the puree into the cream cheese layer.
Bake the Cheesecake
Preheat the oven to 160°C (320°F). Place the cheesecake in the oven and bake for approximately 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.
Chill the Cheesecake
After cooling, remove the cheesecake from the oven. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Serve the Cheesecake
Once chilled, carefully remove the cheesecake from the springform pan. Slice it into pieces and serve chilled, optionally garnished with fresh strawberries on top.
Notes
Choosing Strawberries
Select ripe and sweet strawberries for the best flavor in the cheesecake. Fresh strawberries are preferred, but you can also use frozen strawberries if needed.
Serving Suggestions
This cheesecake pairs wonderfully with whipped cream or a drizzle of chocolate sauce for added indulgence.
Storage Instructions
Store any leftover cheesecake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days.
Vegan Alternative
For a vegan version, use plant-based cream cheese and a suitable egg substitute such as flaxseed meal or silken tofu. Adjust the baking time as needed.
