Sernik (Polish cheesecake)

Name: Sernik (Polish cheesecake)
Cook time: 470 min
Total time: 470 min
Yield: 12 servings
Cuisine: Eastern European
Ingredients: 250g All-purpose Flour; 125g Unsalted Butter, cold, cubed; 80g Sugar; 1 large Egg; 1 kg Full-Fat Twaróg, Polish curd cheese, twice-ground; 5 large Eggs; 200g Sugar; 100g Unsalted Butter, melted and cooled; 40g Potato Starch, about 4 tbsp; 2 tsp Vanilla Extract; 1 Lemon Zest, finely grated; 80g Raisins, rinsed and patted dry; 1 pinch of Salt; 1 pinch of Salt; Some Powdered Sugar, for dusting

Sernik is a classic Polish cheesecake with a tender shortcrust base and a creamy, slightly tangy twaróg filling studded with plump raisins and brightened by lemon and vanilla. This version bakes low and slow for a smooth, custardy texture and is finished with a dusting of powdered sugar for an elegant, old-fashioned touch.

Sernik is a classic Polish cheesecake with a tender shortcrust base and a creamy, slightly tangy twaróg filling studded with plump... Show more

Traditional Eastern European Recipe

Health Grade

D · Occasional

Rating

4.2

Time

7 hrs30 min

Price

1,03 €

Calories

520 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Make the dough

In a large bowl, combine 250 g all-purpose flour, 80 g sugar, and salt. Add the 125 g cold unsalted butter and rub it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Mix in the 1 large egg just until the dough comes together, then stop as soon as it forms a soft ball so the crust stays tender.

Chill the dough

Shape the dough into a disk, wrap it tightly, and chill it in the fridge for 30 minutes so it firms up. While it chills, preheat the oven to 180° C and get your 23 cm springform pan ready.

Bake the base

Press about two-thirds of the chilled dough into the bottom of the pan and a little way up the sides, then use the rest to patch any thin spots. Prick the base all over with a fork, bake it for 15 minutes until it looks pale and set, then reduce the oven to 160° C for the cheesecake filling.

Mix the filling

In a large bowl, beat the 1 kg full-fat twaróg until smooth, then mix in the 5 eggs one at a time, 200 g sugar, 100 g melted butter, 40 g potato starch, 2 tsp vanilla extract, the finely grated lemon zest, and a pinch of salt. Stir just until the batter is silky and even, then fold in the 80 g raisins at the end so they stay evenly distributed.

Bake the cheesecake

Pour the filling over the warm crust and smooth the top. Bake at 160° C for 60 to 70 minutes until the edges are set and the center still has a gentle wobble. Turn off the oven, crack the door open, and let it sit inside for 15 minutes so it cools gradually.

Cool and chill

Set the pan on a rack and let the cheesecake cool for 45 minutes, then refrigerate it for 4 hours until completely firm and easy to slice. Keep it in the pan while it chills so the sides stay neat and the cake doesn't crack.

Dust and serve

Release the sernik from the springform pan, transfer it to a serving plate, and dust the top with a light shower of powdered sugar. Slice with a sharp knife, wiping the blade between cuts for clean wedges.