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Mini Serniczki (Polish Cheesecakes) in Ramekins
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Source: https://recipheon.com/en/recipes/desserts/mini-serniczki-polish-cheesecakes-in-ramekins
About this recipe
These mini serniczki, individual Polish cheesecakes baked in ramekins, are made with finely ground twaróg, eggs, cream, and vanilla pudding powder. The ramekins make them easy to portion, serve, and store without slicing a large cake. The pudding powder helps the filling set while keeping it delicate, and the cream adds smoothness. Bake them gently at a moderate temperature so they stay even and soft without drying around the edges.
Ingredients
500 g finely ground Polish pressed curd cheese (twaróg)
2 eggs
100 g sugar
80 ml whipping cream (30% fat)
40 g gluten-free vanilla pudding powder (cook-and-serve)
Steps
Prepare 8 identical ceramic ramekins of about 150 ml each and place on a baking sheet. Preheat the oven to 165°C with top and bottom heat. Mix the cheesecake twaróg with the sugar, eggs and cream until smooth, stirring briefly without whipping in air.
Add the dry custard powder without first making custard from it. Mix with a spatula until evenly combined and lump-free, scraping ingredients from the bottom of the bowl.
Divide the mixture evenly between the ramekins, filling no higher than about 3/4 of their height. Leave gaps between the dishes. Tap the baking sheet lightly on the counter to release larger air bubbles.
Bake on the middle rack for 25–35 minutes. The edges should be set and the center should wobble gently as one mass when the dish is moved. Do not wait for the cheesecakes to become deeply browned or completely firm.
Turn off the oven and leave the door ajar. Leave the cheesecakes inside for 20–30 minutes to cool gradually, then carefully transfer to a wire rack. Serve in the ramekins; the warm mixture is delicate and should not be abruptly turned out.
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