2 lb / 1 kg farmer’s cheese
1 cup / 110g powdered sugar
1 cup / 200 ml heavy whipping cream
2 tbs potato flour
1 tsp vanilla
1 egg yolk
2 tbs Milk
Cheesecake is one of the most popular desserts in Poland, a mixture of old Christian and Jewish traditions. Sernik is primarily made of twaróg, a type of fresh curd cheese, a common ingredient of Polish desserts.
There are many varieties of it in Poland, and this is the most simple and most traditional.
How to Make Sernik:
Prepare the ingredients early by taking them out of the fridge to reach room temperature.
Place the farmer’s cheese in a food processor with a blade attachment. Blend until smooth, which should take about 5-6 minutes, ensuring most lumps are gone.
- Preheat your oven to 165°C (330°F).
- Separate the egg yolks from the egg whites. Put the egg yolks into a large mixing bowl.
- Add the sugar to the egg yolks and whisk on high for 2-3 minutes until well blended.
- In a separate bowl, mix the whipping cream with the flour and vanilla.
- Change the whisk attachment to a mixing paddle. Add the whipping cream mixture to the egg/sugar mixture and mix just until combined.
- Continuously mix as you add the blended cheese. Blend until everything is well combined.
- In a separate bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the cheese mixture.
- Prepare a 10-inch (25 cm) springform pan by cutting out a circle of parchment paper large enough to cover the bottom.
- Grease the inner sides of the springform pan with a little bit of butter and your fingers. Sprinkle with breadcrumbs, shaking off any excess.
- In a small bowl, combine 1 egg yolk with milk using a fork.
- Gently spoon the cheese mixture into the prepared pan and even it out.
- Spoon the egg yolk/milk mixture onto the top of the cheesecake batter.
- Bake for 1 hour. If the top starts to brown too much, cover it with a piece of tin foil.
- Turn the oven off and let the cake cool in the oven for about 10 minutes, then crack open the oven door and let it cool completely.
- It’s best to let the cheesecake rest in the fridge overnight before serving. This allows the flavors to meld and the cheesecake to set properly. Enjoy your homemade Sernik!