Sernik - Polish Farmer's Cheese Cheesecake
User Reviews
4.8
Sernik - Polish Farmer's Cheese Cheesecake
Description
This Sernik cheesecake starts by creaming butter with powdered sweetener, then incorporating egg yolks alternately with whey protein and coconut flour before mixing in the twarog cheese and warm spices, including cloves, nutmeg, vanilla, and orange extracts. Separately whipped egg whites are folded in last to provide structure and lightness. The cheesecake is baked in a lined, buttered pan at moderate temperature, allowing it to rise noticeably.
The resulting cake has a mildly sweet, tender crumb with characteristic tang from the farmer’s cheese. The warming spices and citrus zest add aromatic complexity. After baking, the cake will naturally flatten slightly and may show surface cracks, which can be masked by a dusting of powdered sweetener if preferred. The flavor is less sweet than typical American cheesecakes, preserving a fresh and balanced profile.
Sernik pairs well with fruit toppings or when served as a comforting, slightly tangy dessert. Adjust the sweetness amount based on preference to make it sweeter if desired.
Ingredients
- 2 ¼ cups twarog room temperature (or quark / cottage cheese, Polish farmer's cheese
- 4 egg yolks and whites separated, large
- ½ cup butter room temperature, unsalted
- 2 tablespoons whey protein powder or vanilla flavored, unflavored
- 1 tablespoon coconut flour
- ½ cup powdered sweetener
- mandarin orange zest from one small
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- ⅛ teaspoon cloves ground
- 1/16 /16 teaspoon ground nutmeg
Instructions
- Pre-heat the oven to 170 °C (340° F)
- Separate the eggs, and keep the whites in the fridge until its time to beat them. Keep the yolks out, so they are not cold when mixing into the butter.
- Butter a 7" x 3" pan, and line the bottom of the pan with a disc of parchment paper. Butter the parchment paper, too.
- Use the paddle attachment of the stand mixer (or the regular whisks if using a hand mixer) to beat the butter on medium speed until soft and pale.
- Slowly add the powdered sweetener to the butter, creaming them together until light and fluffy. Use a spatula to scrape the sides and bring the mixture to the center as needed.
- Add the egg yolks one by one, alternating with the whey and coconut flour, while the mixer is running. Add the cheese, half at a time, and continue beating on medium speed.
- When the cheese mixture is lump free, add all the spices and extracts, including the bergamot zest. Beat for another minute or so, on higher speed.
- Retrieve the egg whites from the fridge, and beat them to stiff peaks.
- Add half of the stiff egg whites to the top of the cheese mixture. Using a large whisk, by hand, gently incorporate the whites into the cheese mixture, in circular movements starting from the top, gradually going deeper.
- Add the remaining egg whites and gently fold them in with a spatula. The mixture should be really thick and creamy.
- Pour the batter into the buttered pan, and use the spatula to make the surface level.
- Bake the sernik in the pre-heated oven at 170 °C (340° F) for about 1 hour to 1 hour 15 minutes - until the top is golden and the edges are just browned. The center should be near set - just a slight jiggle when tapped. (Not wobbly like an American style cheesecake).
- Turn off the oven and open the door slightly, and leave it inside to slowly cool it down. Unmold after it reaches room temperature.
Notes
- This cheesecake is less sweet than American versions; increase sweetener by about 50% to suit sweeter tastes.
- Expect the cake to rise noticeably when baking and possibly crack; cracks mellow after cooling.
- After cooling, the cake flattens somewhat; cracked tops can be covered with powdered sweetener for presentation.
- Use room-temperature ingredients for best mixing and texture results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 225kcal | 11% |
| Carbohydrates | 2.4g | 1% |
| Protein | 16.7g | 33% |
| Fat | 16.5g | 25% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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