Sernik (Polish Baked Cheesecake)
In short: A baked Polish cheesecake made with fresh curd cheese on a shortcrust base, creamy, lightly sweet and cooled slowly in the oven so it does not crack. It takes about 2 h 10 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 1 h 25 min
- Resting
- 7 h 30 min
- Total
- 2 h 10 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 370 kcal
A good sernik is dense but never heavy, with a clean, milky taste and a crumbly shortcrust base. The filling is built on twaróg, the fresh, dry curd cheese used all over Poland, pressed through a sieve until smooth and lightened with whipped egg whites. Polish cheesecake is baked slowly and cooled in the oven, which keeps it from cracking. It keeps well, and the flavor improves on day two.
Instructions
- Mix the flour, sugar and salt, then rub in the cold butter until the mixture looks like coarse crumbs. Stir in the egg yolk and water, press into a disc, wrap and chill for 30 minutes.
- Heat the oven to 175°C (350°F). Line the base of a 24 cm (9 1/2 in) springform pan with baking paper. Press the dough evenly into the base, prick with a fork and bake for 15 minutes, until pale gold. Lower the oven to 160°C (325°F).
- Press the cheese through a fine sieve, in batches, to get rid of any lumps.
- Beat the egg yolks with the sugar for 4 minutes, until pale. Beat in the sieved cheese a few spoonfuls at a time, then stir in the melted butter, starch, vanilla, lemon zest and raisins.
- Whisk the egg whites to stiff peaks. Fold them into the cheese mixture in two additions, keeping as much air as you can.
- Pour the filling over the crust and smooth the top. Bake for 60 to 70 minutes, until the edges are set, the top is golden and the center wobbles slightly.
- Turn off the oven, prop the door open a crack and leave the cheesecake inside for 1 hour. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a knife around the edge, release the ring and dust with powdered sugar before serving.
Tips
- Sieve the cheese for a smooth, fine texture. If you cannot find twaróg, use dry farmer's cheese, or ricotta drained in a cloth overnight.
- Cool the cheesecake slowly and do not open the oven early. Sudden temperature changes cause cracks and sinking.
Questions and answers
What is twaróg?
A fresh, dry, crumbly curd cheese used across Poland. Dry farmer's cheese or dry-curd cottage cheese is the closest substitute.
Why did my sernik crack or sink?
Usually from baking at too high a temperature or cooling too quickly. Bake at 160°C (325°F) and let it cool in the oven with the door ajar.
How long does sernik keep?
Up to 4 days, covered, in the fridge. Freeze wrapped slices for up to 2 months and thaw them overnight.
How long does it take to make Sernik (Polish Baked Cheesecake)?
About 2 h 10 min in total: 45 min of preparation and 1 h 25 min of cooking.
How many calories are in Sernik (Polish Baked Cheesecake)?
About 370 kcal per serving, with 15 g of protein, 39 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 39 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
