Sernik Polish Cheesecake
Indulge in the creamy, delicate flavors of Sernik, a classic Polish cheesecake that embodies the essence of traditional European baking. Made with rich twaróg (Polish farmer's cheese) or ricotta, this dessert features a velvety, slightly tangy filling atop a buttery biscuit base. Enhanced with aromatic vanilla, zesty lemon, and optionally sweet raisins, every bite is a harmony of texture and taste. Baked to golden perfection and chilled for the ideal set, this cheesecake is as visually stunning as it is delicious. Whether dusted with powdered sugar or served plain, Sernik is a show-stopping dessert perfect for holidays, family gatherings, or any special occasion. Master this easy-to-follow recipe with a preparation time of just 30 minutes, and bring a beloved Polish tradition to your table.
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Recipe Information
Ingredients
- 500 grams Twaróg (Polish farmer's cheese) or ricotta cheese
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 50 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 1 medium lemon Zest of a lemon
- 50 grams Raisins (optional)
- 2 tablespoons Powdered sugar (for garnish, optional)
- 200 grams Biscuit base (graham crackers or digestive biscuits, crushed)
- 80 grams Melted butter (for biscuit base)
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides.
Prepare the biscuit base by mixing the crushed biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan, forming an even layer. Refrigerate while preparing the filling.
In a large mixing bowl, beat the twaróg (or ricotta) with the unsalted butter and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition to incorporate fully.
Fold in the flour, vanilla extract, and lemon zest. If using raisins, gently fold them into the mixture at this stage.
Pour the cheesecake filling over the prepared biscuit base in the springform pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for approximately 55-60 minutes or until the top is set and slightly golden. The center may jiggle slightly but will firm up as it cools.
Turn off the oven and let the sernik cool inside with the door slightly ajar for about 1 hour. This helps prevent cracks.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to set properly.
Once chilled, carefully release the cheesecake from the springform pan. Dust with powdered sugar before serving if desired.
Slice and serve cold. Enjoy your traditional Sernik Polish Cheesecake!
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 265.4 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 733 mg | 56% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
