Sernik Pieczony

Ingredients · 12 servings

• 1000 gCottage cheese, triple-ground
• 6Egg, separated
• 210 gButter, softened
• 220 gSugar
• 40 gPotato starch
• 16 gVanilla sugar
• 1 pinchSalt

Equipment

oven, digital scale, meat grinder, stand mixer, mixing bowl, rubber spatula, 24 cm springform pan, small bowl, oven mitts, wooden spoon, cooling rack, knife

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients, then set out a meat grinder, mixer, bowls, spatula, scale, and 24 cm springform pan. · 5 min

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

2. 2
   Grind The Cheese

   Grind the cottage cheese through the meat grinder 3 times, collecting it in a bowl until the curd looks fine, dense, and smooth. · 12 min

   What to look for: The cheese is smooth with no large curds visible.

3. 3
   Prepare The Pan

   Grease the 24 cm springform pan with a little softened butter and heat the oven to 170°C / 338°F while the cheese rests. · 5 min

   What to look for: The pan is evenly glossy with a thin butter coating.

4. 4
   Cream Butter Sugar

   Beat the remaining softened butter with sugar and vanilla sugar until pale, fluffy, and visibly lighter, scraping the bowl once. · 6 min

   What to look for: The butter mixture is pale and aerated.

5. 5
   Add The Yolks

   Add egg yolks 1 at a time, beating briefly after each addition until the butter mixture looks smooth and creamy. · 5 min

   What to look for: The mixture is glossy and evenly yellow.

6. 6
   Fold Cheese Starch

   Fold the ground cottage cheese into the yolk mixture in 3 additions, then sprinkle in potato starch and mix just until even. · 5 min

   What to look for: The batter is thick, uniform, and lightly glossy.

7. 7
   Whip Egg Whites

   Beat egg whites with salt to stiff peaks that stand upright, keeping the bowl clean so the foam stays stable and glossy. · 5 min

   What to look for: The whites form stiff, shiny peaks.

8. 8
   Fold The Foam

   Fold the whites into the cheese mixture in 3 gentle additions, lifting from the bottom to keep as much air as possible. · 4 min

   What to look for: The batter is lighter but still thick and smooth.

9. 9
   Fill The Pan

   Pour the batter into the greased pan, level the top with a spatula, and tap the pan lightly 2 times to release large air pockets. · 3 min

   What to look for: The surface is level with a few small bubbles.

10. 10
    Bake Until Set

    Bake on the middle rack for 60-70 minutes, until the top is pale golden and the centre still has a slight wobble. · 1 h 5 min

    What to look for: The top is pale golden and the edges look set.

11. 11
    Rest In Oven

    Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes to cool slowly and reduce cracking. · 30 min

    What to look for: The cake settles slightly without deep cracks.

12. 12
    Cool And Serve

    Cool the cheesecake on a rack until firm enough to slice, then serve neat pieces with a warm knife for a smooth twaróg texture. · 1 h

    What to look for: Slices hold their shape and the centre looks dense and creamy.