Polish Raspberry Cheesecake (Sernik z Malinami)

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This Polish raspberry cheesecake is a light and creamy, gluten-free, grain-free twist on a traditional Polish dessert. Made with farmer's cheese, mascarpone, ricotta, Greek yogurt, fresh raspberries, and lemon zest, this healthier, sugar-free version is the perfect summer dessert.

Prep Time15

Cook Time45

Total Time1

Course: Baking, Dessert

Cuisine: European, Polish

Keyword: Easy Strawberry Cheesecake

Servings:

Calories: 277kcal

Equipment

Ingredients

Crust

9 oz Gluten-free honey crackers from Simple Mills
4 oz Unsalted butter
1 Egg

Filling

16 oz Farmers' cheese
8 oz Ricotta
8 oz Mascarpone
2/3 cup Greek yogurt
3/4 cup Allulosse
3 tbsp Lemon juice
2 tbsp Vanilla extract
6 Eggs separated
2 tbsp Arrowroot
pinch salt

Strawberry sauce

12 oz Raspberries fresh
3/4 cup Allulosse or coconut sugar
2 tbsp Lemon juice
1 tbsp Vanilla extract

Instructions

Preheat the oven to 350°F.
2. Put the honey crackers in the food processor and pulse it. Add melted butter and egg. Press the crust into the pan to form a sturdy base. Bake it for 20 minutes.
3. Separate yolks and egg whites.
4. Add all the ingredients to the high-speed blender, except the egg whites, and blend until smooth. Transfer it to a large bowl.
5. Beat the egg whites and gently fold them into the cheesecake batter. Pour the butter into the spring pan.
6. Put the cheesecake in the oven and bake for 45 minutes at 350°F.
8. Turn the oven off and leave the cheesecake inside for 2 hours to cool off.
9. Transfer the cheesecake to the fridge and refrigerate overnight, then pour strawberry sauce over it.
10. Spread the sauce over the cheesecake and decorate with fresh strawberries.

Raspberry sauce

Put all the ingredients into a medium saucepan.
2. Add 1/4 cup of water and cook for 20minutes.
3. Let it cool.

Nutrition