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Polish Coconut Cheesecake Recipe - Sernik Kokosowy

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Polish Coconut Cheesecake or Sernik Kokosowy

Polish Coconut Cheesecake or Sernik Kokosowy

© 2010 Barbara Rolek licensed to About.com, Inc.
This Polish coconut cheesecake recipe or sernik kokosowy (SEHR-neek kaw-kaw-SAW-vih) features a shortbread crust, creamy coconut-flavored interior, and is topped with a coconut crumble. For best results, the cheesecake should be refrigerated overnight before serving.

If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.

Here is a larger photo of Polish Coconut Cheesecake.

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 1 (10-inch) Coconut Cheesecake

Ingredients:

Preparation:

  1. To make the crust: In a large bowl, whisk together 1 1/2 cups flour with baking powder, 1/2 cup sugar and 1/2 cup coconut. Cut in 3 1/2 ounces cold butter as for pie dough. Mix together 1 egg and 1 tablespoon milk, and add to flour mixture, bringing together with the tips of fingers. Lightly coat a 10-inch springform pan with cooking spray. Press crust into bottom and halfway up the sides of the pan. Refrigerate for 1 hour.

  2. To make the cheese filling: Heat oven to 325 degrees. In a food processor, puree the farmers cheese with 3 1/2 ounces soft unsalted butter and 1/2 cup sugar until smooth. Add egg yolks one at a time, processing after each addition. Add the condensed milk, package custard cream, 1/2 cup coconut and pinch salt, and process until incorporated.

  3. In a separate bowl, whip egg whites until stiff. Add 1/4 cup superfine sugar and whip again until stiff. Transfer cheese mixture from food processor to a large bowl. Stir in 1 cup whipped egg whites to lighten the mixture. Then fold in remaining egg whites. Remove crust from refrigerator and pierce all over with a fork. Pour the cheese mixture into the crust, smoothing the top.

  4. To make the coconut crumble: In a mediuim bowl, combine flour, 2 tablespoons granulated sugar, 3/4 cup coconut and 5 tablespoons confectioners' sugar. Cut in cold butter as for pie dough. If mixture is too crumbly, add a teaspon of milk at a time until crumbs form. Top cheesecake mixture with crumbs and bake 50 minutes. Turn off oven and let cheesecake sit in oven for 10 minutes. Then open the oven door and let cheesecake sit for 30 minutes. Remove cheesecake and cool completely on a wire rack. Refrigerate overnight. Remove cheesecake from the springform pan and place on a pretty platter. Before serving, sprinkle the top with confectioners' sugar.
User Reviews

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 5 out of 5
Polish Coconut Cheesecake, Member BestGram

I made this beautiful cake for Easter and everyone enjoyed every lovely bite; however, I did it again for Christmas and have experienced a problem. I use a 9 1/2"" spring form pan (recipe calls for a 10"" pan) and it bubbled out and over the sides of the pan. Luckily, I always place my spring form pan on a cookie sheet and that saved my oven from the mess, but I wish I knew what went wrong. Now I'll be gun shy on doing it again. Also, a confusing error in the recipe: Under the Cheese Filling ingredients, 3 1/2 ounces of soft unsalted butter repeats in parenthesis (7 ounces). This should read (7 Tablespoons). If I don't hear back from anyone with what went wrong, I'm going to buy a 12"" spring form pan! But I won't stop making this absolutely delicious cheesecake!

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