I am not a dessert person, but this Polish Cheesecake recipe is so light and fluffy, my family couldn't resist devouring the entire cheesecake in one day. The toppings are endless, any fruit works great to keep it on the healthier side. Good farmer's cheese is a MUST ingredient, do not substitute. It should not be runny, but somewhat dry and thick. If you like souffles, you will love this cheesecake. In fact, they should call it Sernik Souffle!
Polish Cheesecake DIRECTIONS
1. Preheat the oven to 400 degrees F.
2. Mix all dry crust ingredients together to form a stiff dough, press evenly on bottom of an 8 inch round cake tin, and bake for 5-10 minutes till brown. Remove and cool while you prepare the rest.
3. Cream together the farmer's cheese, butter, rum, and vanilla in a large bowl until combined.
4. In a separate bowl, whisk the egg whites with 1 tablespoon sugar until stiff peaks form.
5. In a third bowl, whisk the egg yolks with the remaining sugar until creamy.
6. Add all the ingredients together except the egg whites, including the corn starch and raisins.
7. Gently fold in the egg whites, taking care not to knock the air out of the mixture.
8. Pour the mixture into the prepared pan (with or without crust), and bake (400) for 1 hour or until set and golden brown.
9. Cool in tin and dust with powder sugar and favorite fruit topping.