2 lb / 1 kg
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:
- Place the farmer’s cheese in a food processor with a blade attachment and blend until smooth (about 5-6 minutes) and until most lumps are gone.
- Preheat the oven to 165° C/330° F.
- Separate the egg yolks from the egg whites and place the egg yolks into a large mixing bowl.
- Add the sugar 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 to a mixing paddle and add the whipping cream mixture to the egg/sugar mixture and mix just until combined.
- Mix continuously as you add the blended cheese.
- Mix just until blended.
- In a separate bowl, whisk the egg whites with a pinch of salt to form a stiff foam. Gently fold into the cheese mixture.
- Prepare a 10 inch/25 cm spring form by cutting out a circle of parchment paper big enough to cover the bottom.
- With a little bit of butter and your fingers, grease the inner side of the spring pan and sprinkle with bread crumbs. Shake off the excess.
- In a small bowl, combine 1 egg yolk with milk using a fork.
- Gently spoon the cheese mixture into the 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 with a piece of tin foil.
- Turn the oven off and let the cake cool in the oven for about 10 mins, then crack open the door and let it cool completely.
Note: Best to let the cheesecake rest in the fridge overnight before serving.