QiMeal
Sernik Na Herbatnikach
Sernik Na Herbatnikach · ready in 9 h 8 min · 12 servings · 570 kcal per serving · medium · 8 ingredients
A homely Polish biscuit-based cheesecake where crisp biscuits soften into tender cake-like layers around a rich, gently orange-scented cheese filling.
- Prep
- 30 min
- Cook
- 1 h 8 min
- Total
- 9 h 8 min
- Serves
- 12
- kcal
- 570
- Difficulty
- medium
Ingredients · 12 servings
- 1000 gCottage cheese, room temperature
- 5Egg, room temperature
- 200 gButter, softened
- 200 gSugar
- 80 gVanilla pudding powder
- 400 gDigestive biscuit
- 6 dropOrange flavouring
- 200 gChocolate, chopped
Equipment
oven, stovetop, refrigerator, measuring scale, rectangular tin, baking paper, mixing bowl, electric mixer, spatula, knife, heatproof bowl, saucepan
Instructions
- Prepare Station
Gather and measure all ingredients; set out a 24×35 cm tin, baking paper, mixing bowl, electric mixer, spatula, knife, and scale. · 10 min
What to look for: All ingredients and tools are ready on the work surface.
- Line Tin
Line the tin with baking paper, then cover the base with a single tight layer of digestive biscuits, placing them flat edge to edge. · 5 min
What to look for: The bottom of the tin is fully covered with one even biscuit layer.
- Beat Filling
Beat cottage cheese, softened butter, eggs, sugar, vanilla pudding powder, and orange flavouring until smooth and thick. · 8 min
What to look for: The filling looks creamy, pale, and mostly smooth.
- Pour Cheese
Pour the cheese mixture over the biscuit base and spread it gently into the corners without shifting the biscuits underneath. · 3 min
What to look for: The cheese layer is level and reaches all corners of the tin.
- Top Biscuits
Cover the cheese filling with a second single layer of digestive biscuits, pressing very gently so they touch the surface. · 4 min
What to look for: The top is evenly covered and the biscuits sit level on the filling.
- Bake Cheesecake
Bake at 170°C / 338°F for 50-60 minutes, until the filling is set around the edges and still slightly wobbly in the centre. · 1 h
What to look for: Edges are set and the centre has a gentle wobble when the tin is nudged.
- Cool Completely
Cool the cheesecake completely in the tin before glazing, keeping the biscuit top undisturbed so the layers settle neatly. · 1 h 30 min
What to look for: The tin feels cool and the top biscuits have softened slightly.
- Glaze Chocolate
Melt the chopped chocolate gently in a heatproof bowl over simmering water, then pour it over the cooled biscuit top and spread evenly. · 8 min
What to look for: The chocolate is glossy, fluid, and spread in a thin even layer.
- Chill Serve
Chill for at least 6 hours, then cut into 12 neat squares and serve cold when the biscuit layers are soft and cake-like. · 6 h
What to look for: The glaze is firm and the slices hold clean, even layers.
Nutrition (per serving)
| kcal | 570 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 57 g |
| of which sugars | 33 g |
| Fat | 31 g |
| of which saturated | 17 g |
| Fibre | 3 g |
| Sodium | 572 mg |
Nutri-ScoreD
Allergens
Contains: milk, eggs, gluten
