Sernik (Polish Cheesecake)
Sernik is perhaps one of the best appreciated Polish desserts, with a rich and creamy texture that never fails to impress. It’s made with twaróg, a type of fresh curd cheese, commonly used for making pastries in Poland.
There are many varieties of this cake, but this recipe focuses more on the simple, traditional version to help you get that authentic taste.
Sernik (Traditional Polish Cheesecake)
- 2 lb farmer’s cheese
- 6 eggs separated
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tbs potato flour or corn starch
- 1 tsp vanilla
- pinch salt
- 1 egg yolk
- 2 tbs milk
- 2 tbsp powdered/icing sugar
- Bring the ingredients to room temperature before beginning.
- If the farmer's cheese is crumbly, smooth out the texture by blending in a food processor (use the blade attachment) for about 5 minutes until it becomes lump-free.
- Preheat your oven to 165°C (330°F).
- Place the egg yolks in a bowl and add the sugar. Whisk for a couple of minutes until well-combined.
- Then, add the heavy whipping cream in a separate bowl, and add to it the flour and vanilla and mix together. Then, using a paddle, fold the whipped cream mixture into the egg and sugar until the consistency is even.
- Now, add in the creamed farmer's cheese, while mixing, making sure everything blends well together.
- Separately, whisk the egg whites with a bit of salt until white and stiff and finally fold them into the cheese mixture as well to add a slightly more airy texture.
- Prepare the springform cake pan (10 inch/25cm diameter) and line the bottom with parchment paper. You don't have to line the sides since that might leave crinkles in the cheesecake; just grease the sides with a little butter instead.
- Add the cheese mixture into the pan, spreading it out evenly.
- Beat 1 egg together with 2 tablespoons of milk lightly and spoon it over the cheese.
- Place in the middle of the oven for about 1 hour until golden. If you notice it start to brown too much, cover the cake pan with some tin foil.
- After the allotted time, turn off the oven and allow the cheesecake to cool in the oven for about 10 minutes then keep the oven door ajar until fully cooled (this is to prevent the top from cracking by cooling it slowly).
- For the best taste, put the cheesecake in the fridge overnight. This will not only help it set better but it enhances the flavors too!
- Serve with a sprinkle of powdered sugar, if you like. Serve the cheesecake once it has cooled completely.
- Enjoy your homemade Sernik!