Here’s a classic Polish cake recipe for Sernik (Polish Cheesecake), a beloved dessert in Poland known for its rich, creamy texture and slightly tangy flavor. It uses twaróg cheese, which is a staple in Polish desserts. If you can’t find twaróg, you can substitute it with farmer’s cheese or ricotta.
Polish Sernik (Cheesecake) Recipe
Ingredients:
For the crust:
- 1 ½ cups (200g) digestive biscuits or graham crackers (crumbled)
- ⅓ cup (75g) butter, melted
- 2 tbsp sugar (optional)
For the filling:
- 2 lbs (900g) twaróg cheese or farmer’s cheese, well-drained and mashed
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup (240ml) sour cream
- ¼ cup (60ml) heavy cream
- 1 tbsp lemon zest (optional)
- 2 tbsp all-purpose flour or cornstarch (for thicker texture)
- A pinch of salt
For topping (optional):
- Powdered sugar for dusting
- Fresh fruit or fruit preserves
Instructions:
1. Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the crumbled digestive biscuits or graham crackers, melted butter, and sugar (if using). Mix until everything is well-coated.
- Press the mixture into the base of a springform pan (9-inch or 23cm) to form an even layer.
- Bake the crust for 10 minutes until slightly golden. Then, remove it from the oven and set it aside to cool.
2. Prepare the filling:
- In a large mixing bowl, combine the twaróg cheese, sugar, vanilla extract, lemon zest (if using), and a pinch of salt. Use a hand mixer or a whisk to blend until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and heavy cream until the mixture is well combined.
- Sift the flour or cornstarch into the mixture and fold it in gently.
3. Bake the cheesecake:
- Pour the cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake at 350°F (175°C) for 50–60 minutes, or until the center is set and slightly golden around the edges. The cheesecake may still jiggle a little in the center; that’s okay.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for about 1 hour. This helps prevent cracks from forming.
- Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight for the best flavor and texture.
4. Serve:
- Before serving, dust the top of the cheesecake with powdered sugar and top with fresh fruit or fruit preserves if desired.
Enjoy your delicious Polish Sernik!
Tips:
- Twaróg cheese has a unique texture, so make sure it’s well-drained. You can wrap it in cheesecloth or a clean kitchen towel and press out excess moisture.
- If you don’t have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
Enjoy your Polish cheesecake!
