Sernik Na Zimno

Ingredients · 10 servings

• 250 gDigestive biscuit, crushed
• 100 gButter, melted
• 20 gGelatin
• 80 mlWater, cold
• 150 mlMilk, warm
• 1000 gCottage cheese, blended
• 160 gSugar
• 400 mlHeavy cream, chilled

Equipment

stovetop, blender, refrigerator, kitchen scale, 24 cm springform pan, mixing bowl, whisk, spatula, saucepan, flat-bottomed glass, small bowl, spoon

Instructions

1. 1
   Prepare Station

   Gather and measure all ingredients, then set out a 24 cm springform pan, bowls, blender, whisk, spatula, saucepan, and scale. · 5 min

   What to look for: All ingredients are weighed and tools are within reach.

2. 2
   Make Biscuit Base

   Crush biscuits finely, mix with melted butter, press firmly into the pan base, and chill while you prepare the filling. · 10 min

   What to look for: The base looks compact, even, and lightly glossy from the butter.

3. 3
   Bloom Gelatin

   Sprinkle gelatin over cold water in a small bowl and leave it undisturbed for 5 minutes until fully swollen. · 5 min

   What to look for: The gelatin is swollen and no dry powder remains on the surface.

4. 4
   Dissolve Gelatin

   Warm milk gently, remove from heat, add bloomed gelatin, and stir until the mixture is smooth and completely liquid. · 4 min

   What to look for: The milk is smooth with no visible gelatin grains or lumps.

5. 5
   Blend Cheese

   Blend cottage cheese with sugar until completely smooth, scraping the sides as needed for an even, creamy texture. · 6 min

   What to look for: The cheese mixture is glossy, thick, and free of visible curds.

6. 6
   Whip Cream

   Whip chilled heavy cream to soft peaks, stopping while the cream is still smooth and gently folds over. · 5 min

   What to look for: Soft peaks hold briefly, then curl back into the cream.

7. 7
   Fold Filling

   Fold whipped cream into the cheese mixture, then slowly fold in dissolved gelatin until the filling is uniform. · 7 min

   What to look for: The filling is pale, airy, and evenly blended without streaks.

8. 8
   Chill Cheesecake

   Pour filling over the chilled biscuit base, smooth the top, cover the pan, and refrigerate for at least 4 hours. · 4 h

   What to look for: The top is level and the cheesecake is firm when the pan is gently moved.

9. 9
   Serve Cold

   Release the chilled cheesecake from the springform pan, slice with a clean knife, and serve directly from the refrigerator. · 5 min

   What to look for: Slices stand neatly with a creamy filling and compact biscuit base.