In Poland is quite common to eat a traditional sernik (polish version of cheesecake) for easter. I was trying to keep that tradition in the last years, but this easter I chose a bit different (and less traditional) recipe and prepared this white chocolate version. Because let’t face it, everything tastes better with chocolate ;).
This is really a delicious, easy and simple recipe. You just need to remember that the cheesecake will need to bake around 80 minutes (!) on a low-temperature oven. And then you will need another hour or so to let it cool. I decided to prepare it the day before our Easter Sunday brunch and it tasted wonderful that day. So here it goes:
- 200 gr oatmeal or wholegrain biscuits
- 80 gr butter, melted
- 700 gr cream cheese (I used a special cheese used in Poland for cheesecakes, called Twarog Sernikowy, but cream cheese will do the job just fine)
- 125 ml soured cream
- 5 eggs
- 1 cup fine sugar
- 2 tsp vanilla extract
- 200 gr white chocolate
First, preheat your oven at 160 °C.
To prepare the crust, cut the biscuits in small pieces and mix them in a food processor together with the melted butter until you get the consistency of a “sandy” paste.
Cover the bottom of a 23 cm. cake pan with baking paper and cover it with the biscuits mixture.
With the help of the back of a spoon distribute the biscuits mixture along the whole pan to have an even crust.
Put the crust in the fridge while you prepare the filling of the cheesecake.
To prepare the filling, first cut the chocolate in small chunks and melt in the microwave. Then, mix all remaining ingredients (eggs, cream cheese, cream and melted chocolate) in a large bowl.
Be careful not to over-mix. I know this is a confusing instruction, but if you over-mix the filling, then the cheesecake will probably rise and completely fall while in the oven. Just mix the ingredients until you see they are thoroughly combined and smooth. Like in the picture below:
Then pour the filling into to cake pan and bake the cheesecake on your pre-heated oven in a water bath for 80 minutes.
To make the water bath put the cheesecake on a larger oven-proof baking pan and place both in your pre-heated oven. Then add hot water to the larger pan until around half of the cheesecake is covered (ca. 2-3 cm.).
Let the cheesecake cool completely before serving. And that’s it. Enjoy!
If you like the pictures of this recipe don’t forget to check Kaja’s page on Facebook :).