Sernik Płaczący, also known as Teardrop Cheesecake or "Crying Cheesecake," is a popular Polish variation of traditional cheesecake with a unique feature: it "cries" or forms teardrop-like droplets on the top after baking. These droplets are formed from the condensation of the meringue-like layer that forms during cooling, creating a glossy, amber-colored "teardrop" effect on the cake’s surface. This effect gives the cheesecake its poetic name, making it visually distinctive as well as delicious.
The base is made of buttery, shortcrust pastry or biscuit base. The main layer is made with twaróg (Polish curd cheese or farmer’s cheese), eggs, sugar, and often vanilla or lemon zest. This part is similar to traditional sernik, with a rich and dense texture. On the top, a delicate layer of whipped egg whites and sugar, which creates a light and airy topping that browns slightly during baking. After the cheesecake cools, droplets form on the surface due to condensation from the moisture in the meringue-like topping. These droplets are typically golden in color and resemble tears, giving the cake its signature look.
The cake is subtly sweet with a rich cheese flavor, complemented by the light, airy top layer and sometimes a hint of citrus.
The cheesecake is often baked in a rectangular pan and cut into squares or rectangles, with the teardrop effect adding an eye-catching finish.
Ingredients:
Crust:
- 90g cookies (any type you prefer)
- 15g oil
- 15g water
Cheesecake Filling:
- 250g cream cheese
- 2 eggs + 1 egg yolk
- 30g sugar
Meringue Topping:
- 1 egg white
- 35g sugar
Instructions:
1. Prepare the Crust:
- Crush the cookies into fine crumbs.
- Mix the cookie crumbs with oil and water until well combined.
- Press the mixture into the bottom of a greased or lined cake pan to form the crust.
2. Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add the eggs and sugar to the cream cheese, and continue beating until well combined and smooth.
3. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the crust.
- Smooth out the top with a spatula.
- Place in the oven and bake at 180 degrees Celsius for about 25-30 minutes.
4. Prepare the Meringue Topping:
- In a clean mixing bowl, beat the egg white until foamy.
- Gradually add the sugar while continuing to beat until stiff peaks form.
- Prepare it about 10 minutes before cheesecake is finishing baking.
- Spread the meringue topping evenly over the cheesecake filling layer.
- Return the assembled cheesecake to the oven and bake at 150°C (300°F) for about 15 minutes.
7. Chill and Serve:
- Once baked, remove the cheesecake from the oven and let it cool to room temperature.
- Chill the cheesecake in the refrigerator for at least a few hours. The dew should appear after a few minutes.
- Once set, slice and serve your delicious golden dew cheesecake.
Baking Tips
- The teardrop effect is caused by a combination of the high moisture content in the cheese and egg whites and the cooling process, so it's important not to rush the cooling. Let the cake cool slowly, first in the oven with the door ajar, then at room temperature.
- Using high-quality twaróg is key to achieving the best texture.
- Sernik Płaczący is a comforting and elegant dessert, perfect for holidays or special occasions in Poland, and the beautiful "teardrops" give it an added sense of tradition and charm.
- This cake can also be made with American or Australian-style cream cheese instead of traditional Polish twaróg. While it will result in a slightly different texture and flavor, the cake will still be delicious, with a smoother and creamier consistency compared to the grainier texture of twaróg. Use same ratio of ingredients.
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