Cheesecake is a beloved dessert that can be found in many cultures around the world. From New York-style cheesecake to Japanese-style cotton cheesecake, there are many variations of this creamy and delicious dessert. However, one of the best cheesecakes with a crunch topping and lemon can be found in Poland.
Polish cheesecake, or sernik, is a traditional dessert that has been enjoyed for generations. It is made with a creamy filling that is typically made with farmer’s cheese, which is a type of soft cheese that is similar to ricotta.
Another important ingredient in the best Polish cheesecake is lemon. Lemon zest and juice are often added to the cheesecake filling to give it a bright and zesty flavor. This not only adds a delicious flavor to the cheesecake but also helps to cut through the richness of the cream cheese and eggs.
To make the best Polish cheesecake with crunch topping and lemon, you will need the following ingredients:
One of the key features of the best Polish cheesecake is the crunch topping. This is made with a mixture of butter, sugar, and breadcrumbs, which is then baked until it is golden brown and crispy. The crunch topping adds a wonderful contrast of texture to the smooth and creamy cheesecake filling, making it a truly irresistible dessert.
Another important ingredient in the best Polish cheesecake is lemon. Lemon zest and juice are often added to the cheesecake filling to give it a bright and zesty flavor. This not only adds a delicious flavor to the cheesecake but also helps to cut through the richness of the cream cheese and eggs.
To make the best Polish cheesecake with crunch topping and lemon, you will need the following ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the filling:
- 1 pound farmer’s cheese
- 1 pound cream cheese
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
For the crunch topping:
For the crunch topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold butter
- 1/2 cup dry breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
- In a large bowl, beat the farmer’s cheese, cream cheese, and granulated sugar until smooth. Add the sour cream, eggs, flour, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Pour the cheesecake filling into the prepared crust and smooth out the top.
- In a medium bowl, combine the flour and granulated sugar for the crunch topping. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the dry breadcrumbs.
- Sprinkle the crunch topping evenly over the cheesecake filling.
- Bake the cheesecake for 1 hour and 15 minutes or until the top is golden brown and the filling is set.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
In conclusion, the best cheesecake with crunch topping and lemon can be found in Poland. This delicious dessert is made with a creamy filling that is light and tangy, a crunchy topping that adds texture, and a bright and zesty flavor from the addition of lemon. Give this recipe a try and experience the deliciousness of Polish cheesecake for yourself.
