Sernik (Traditional Polish Cheesecake)
User Reviews
4.9
Sernik (Traditional Polish Cheesecake)
Description
Sernik (Traditional Polish Cheesecake) uses farmer’s cheese as its primary ingredient, which is processed to a smooth consistency before mixing with beaten egg yolks and sugar. The batter is enriched with potato flour (or cornstarch) and vanilla, which help stabilize the cake and provide subtle flavor depth. Separately whipped egg whites are folded in to create a lighter, airier texture uncommon in denser Western cheesecakes.
The cake is baked at a low temperature in a lined springform pan to maintain moisture and prevent cracking while developing a delicate golden crust. The result is a creamy cheesecake with a tender crumb and mild sweetness that highlights the farmer’s cheese character.
This dessert is ideal for those seeking a classic European-style cheesecake that balances richness and lightness. It pairs well with fresh fruit, preserves, or a dusting of powdered sugar for serving.
Ingredients
- 2 lb farmer’s cheese
- 6 egg 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 sugar aka icing sugar
Instructions
- 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!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
