Polish Sernik
Polish Sernik is a classic baked cheesecake made with creamy twaróg cheese, offering a rich and smooth texture with a subtle tang perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Polish
Ingredients
Scale
- 1 kg twaróg (Polish farmer’s cheese) or cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
- Optional: raisins soaked in rum or warm water
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat the twaróg or cream cheese until smooth and creamy.
- Add sugar and continue to beat until fully incorporated.
- Mix in the eggs one at a time, beating well after each addition.
- Stir in the melted butter, sour cream, flour, vanilla extract, lemon zest, and salt until the batter is smooth.
- If using, fold in the soaked raisins gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until the top is lightly golden and the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gently.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, serve chilled with fresh berries or a dusting of powdered sugar. You can also add a thin layer of fruit preserves on top before serving.