The sernik is a ricotta cake typical of Polish tradition, a simple and creamy dessert that wins you over at first bite.
Made with a base of ladyfingers and without flour, it is perfect for anyone looking for a delicate yet flavorful dessert, ideal both at the end of a meal and for a special snack.
In this version I used ricotta instead of the traditional Polish cheese, obtaining a soft and light result that is truly irresistible.
A simple and creamy dessert that also allows, as an alternative to the ladyfingers, a layer of shortcrust pastry…
Ricotta is a dairy product with a light, delicate taste and low calorie content—about 174 calories per 100 grams.
It is used in many recipes and also here on my blog you can find lots of sweet and savory recipes. I suggest:
Ricotta meatballs in tomato sauce;
Chocolate and ricotta loaf cake;
Salmon and ricotta gnocchi
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I’ve opened a recipe channel open to everyone and free on WhatsApp—no notifications, no sound—where you can subscribe by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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SERNIK POLISH RICOTTA CHEESECAKE
Cooking by ASI
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: diameter 10 1/4 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SERNIK POLISH RICOTTA CHEESECAKE
- 4 cups ricotta
- 1 cup powdered sugar
- 1/2 + 1 tbsp butter
- 1/4 cup potato starch
- 10 ladyfingers
- 1 lemon (juice only)
- 1 teaspoon baking powder
- 5 medium eggs
- raisins
Tools RECIPE SERNIK POLISH RICOTTA CHEESECAKE
#adv
- Electric hand mixer
- Bowl
- Springform pan
- Stand mixer
Beat the butter with the powdered sugar using the electric beaters until you obtain a smooth cream.
Now add the egg yolks one at a time, emulsifying the mixture after each addition.
When the batter is well blended, add the ricotta, the raisins, and the lemon juice, still using the electric beaters.
Sift the potato starch with the baking powder and add the dry ingredients to the mixture you have prepared.
Whip the egg whites to stiff peaks and fold them into the batter with a flexible spatula.
Personally I also added a handful of raisins…
Arrange the ladyfingers on the bottom of the chosen baking pan, buttered or lined with parchment paper.
Pour the ricotta mixture and level everything well.
Bake in a preheated oven at 338°F for about 60 minutes, or according to your oven’s characteristics.
Let cool completely, dust with powdered sugar and serve … Enjoy!
Annalisa
Tips and notes
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