Sernik Polish Cheesecake
A traditional Polish sernik features a sweet butter pastry crust and a sweetened, dry-curd cheese filling.
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Instructions
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Preheat the oven to 350 F.
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In a large bowl, combine flour, sugar, and baking powder. Cut in cold butter until sandy.
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Separately, mix egg yolks and sour cream. Add this mixture to the flour-butter mixture and combine. Adjust dough consistency with an optional egg or refrigeration if needed.
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Grease a 13x9-inch pan. Roll out the dough to line the pan, forming a crimped edge.
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Process the dry-curd cheese until smooth.
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Separate egg yolks and whites. Whisk egg whites to stiff peaks and set aside.
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Cream butter and sugar for 2 to 3 minutes until light and fluffy. Mix in vanilla and egg yolks.
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Stir the processed cheese into the butter-sugar-yolk mixture. Gently fold in the whisked egg whites until just combined.
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Pour the filling into the prepared crust. Optionally, arrange leftover dough strips diagonally on top.
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Bake for 50 to 60 minutes, until the center is slightly jiggly and the top remains light.
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Cool completely before slicing and serving.