Description
Traditional Sernik Recipe: Creamy cheese, eggs, vanilla, and a buttery crust make this Polish cheesecake a crowd-pleasing delight!
Ingredients
Scale
- 2 cups plain flour
- 3/4 cup cold butter, cubed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- 2 pounds farmer’s cheese or twaróg (Polish dry curd cheese), at room temperature
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/3 cup unsalted butter, softened
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
Instructions
- Step 1: Prepare the Base Start your **Traditional Sernik Recipe** by preparing a 9-inch (23cm) springform pan – grease it thoroughly and line the bottom with parchment paper. In a large bowl, combine flour, sugar, and baking powder. Add the cold cubed butter and work it into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Add the egg and knead quickly until the dough comes together. Wrap in plastic and refrigerate for 30 minutes to rest.
- Step 2: Make the Filling While the dough chills, process your farmer’s cheese until completely smooth. In a separate bowl, beat the softened butter with sugar until pale and fluffy, about 3 minutes. Add egg yolks one at a time, beating well after each addition. Mix in the processed cheese, potato starch, vanilla extract, and lemon zest until thoroughly combined. In another clean bowl, beat the egg whites with salt until soft peaks form. Gently fold the whites into the cheese mixture in three additions, maintaining as much air as possible.
- Step 3: Assemble and Bake Preheat your oven to 375°F (190°C). Roll out two-thirds of the chilled dough and line the bottom and partially up the sides of your prepared pan. Pour the cheese filling over the dough base. For the traditional lattice top, roll the remaining dough into thin strips and arrange them in a crisscross pattern over the filling. Bake at 375°F for 15 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 45-55 minutes until the top is golden and the center is slightly wobbly.
- Step 4: Cool Properly The cooling process is crucial for your **sernik**. When baking is complete, turn off the oven and leave the door slightly ajar with the cheesecake inside for about an hour. This prevents the dramatic temperature change that causes cracks. Then remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. This patience will reward you with the perfect texture that makes this **Traditional Sernik Recipe** so special.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 395 per serving
- Sugar: 26g
- Sodium: 324mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 170mg