[Artemisia] Recipe from BSK Spring Feast

[kyria thalia]

As several people have expressed interest, here's the recipe for Sernik, a
Polish period cheesecake recipe with some gluten-free adjustments from my
mother.  I got the base recipe from GodeCookery.com, where it was submitted
by * *Kathrine von Schlosserwald (Kathy Westburg).

*Sernik - *Cake with a topping of curd cheese & lemon

*Base*
1 ½ C. all purpose flour (wheat-free alternative: ½ C each brown rice
flour, sweet sorghum flour and and teff flour.  One could use  ½ C. masa
harina in place of the teff.)
1 t. baking powder
½ C. unsalted butter
4 T. superfine sugar
1 egg yolks

*Topping*
2 C. curd cheese (I used mascarpone.)
½ C. sugar
¼ C. flour (I used sorghum but since that is a thickener, corn or potato
starch would work.)
grated rind of 1 lemon
4 eggs, separated
confectioner’s sugar

Preheat oven to 375º F and make the base.

Sift the flour and baking powder together in a bowl. Blend in the butter,
then stir in the sugar. Mix in the yolks to make a soft dough. Grease a 10
inch springform pan and press the dough into it. Chill it for 15 minutes,
the bake it for 10 minutes. Set base aside to cool and reduce the oven to
325º F.

Make the topping.

Place the cheese in double cheese cloth or very fine sieve and drain off
most of the liquid. Scrape all the cheese into a bowl, then beat in the
sugar, flour, lemon rind and eggs yolks. Whisk the whites until they are
stiff and then fold them into the mixture. Spread the mixture evenly over
the prepared base and bake for 1 and ¼ to 1 and ½ hours until lightly
browned.

Cool. Carefully remove the cake from the pan and dust with confectioner’s
sugar before serving.


YIS,
Grainne Dhonn