Sernik (Polish Cheesecake)
This traditional Polish cheesecake features a rich and creamy filling made from farmer's cheese, baked on a simple shortcrust pastry base. It's less sweet than American cheesecakes, with a delightful tang from the cheese and a hint of vanilla and citrus.
An original recipe by Forkin
- Total time
- 5 hr 40 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 639 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 250 gall-purpose flour
- 125 gunsalted butter, cold, cubed
- 50 ggranulated sugar
- 1 pcsegg yolk
- 2 tbspcold water
filling
- 1,000 gfarmer cheese, twice ground or pressed through a sieve
- 200 ggranulated sugar
- 4 pcslarge egg, separated
- 2 tspvanilla extract
- 1 tsplemon zest
- 2 tbsppotato starch
- 50 gunsalted butter, melted and cooled
Equipment
23cm springform pan · plastic wrap · large bowl · wire rack · electric mixer · pastry blender
The method
Step by step
- 1
For the crust, combine the all-purpose flour and granulated sugar in a large bowl.
- 2
Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 3
Add the egg yolk and cold water, then knead briefly until a cohesive dough forms.
About 2 min
Cook’s note: Do not overmix; just bring the dough together.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
About 30 min
- 5
Preheat your oven to 170°C (340°F). Grease and flour a 23cm (9-inch) springform pan.
About 10 min
- 6
Remove the dough from the refrigerator and press it evenly into the bottom of the prepared springform pan.
About 5 min
Cook’s note: You can roll it out between two sheets of parchment paper if preferred, then transfer it to the pan.
- 7
Bake the crust for 15 minutes, then remove it from the oven and let it cool slightly.
About 15 min
- 8
For the filling, separate the large eggs. In a large bowl, combine the farmer cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, and potato starch.
About 5 min
Cook’s note: Ensure the farmer cheese is very smooth for the best texture.
- 9
Stir in the melted and cooled unsalted butter until well combined.
About 1 min
- 10
In a separate clean bowl, beat the egg whites until stiff peaks form.
About 3 min
Cook’s note: Make sure your bowl and beaters are completely grease-free.
- 11
Gently fold the beaten egg whites into the cheese mixture until just incorporated.
About 2 min
Cook’s note: Folding gently helps to maintain the airy texture of the cheesecake.
- 12
Pour the cheese filling over the partially baked crust in the springform pan.
About 1 min
- 13
Bake for 55-60 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle.
About 1 hr
Cook’s note: Avoid opening the oven door frequently during baking.
- 14
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
About 30 min
Cook’s note: This helps prevent cracking.
- 15
Remove the cheesecake from the oven and let it cool completely on a wire rack.
About 1 hr
- 16
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
About 4 hr
Cook’s note: Chilling is crucial for the cheesecake to set properly and develop its full flavor.
Per serving
Nutrition
- Calories
- 639.3kcal
- Protein
- 21g
- Carbs
- 61.1g
- Fat
- 34.2g
- Fibre
- 0.9g
- Sugar
- 31.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sernik in an airtight container in the refrigerator.
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