Polish Cold Cheesecake Recipe – Sernik na Zimno
Part I – Dissolve the jelly.
Dissolve 6 oz (170 gm) of according to the packet instructions. Every brand of jelly has its own instructions. It is important to follow them precisely. This is because if you add too much liquid the jelly will not set. Alternatively, too little liquid will leave clumps of jelly in the cake which will not taste good.
Part II – Beat The Icing Sugar With The Butter
Take ½ cup of butter and add 1 ½ cuThe butter needs to be soft. Hard butter will not combine well. You can’t put it in the microwave or heat it on the stove either because we don’t want the butter to be liquid. The best thing to do is to keep the butter out the previous night. Beat the icing sugar and the butter together until the butter goes from pale yellow to whitish.
Part III – Add The Ricotta Cheese
Add 10 oz (300g) of Ricotta cheese to the mixture and beat it once more. The Ricotta should combine with the butter mixture evenly. Make sure that there are no clumps remaining. This will change the texture of the cake.
Part IV – Dissolve The Gelatin
