polish cheesecake

Say hello to your new favourite cheesecake recipe! This is ‘Sernik’: a classic Polish cheesecake on a crispy shortcrust base, filled with creamy Polish-style farmer’s cheese. Baked in the oven, this cake will add a taste of Poland to your dining table.

Sernik: Classic Polish Cheesecake with on a Shortcrust Base

flour

(4 oz, 110 g) butter

tbsp powdered/icing sugar

sour cream, 18%

2.2 lb (1 kg) Farmer’s Cheese, full fat

(200 g) sugar

tsp vanilla extract

tbsp potato starch (optional)

tbsp candied orange peel, chopped

raisins

powdered/icing

Take the ingredients (for the cheese layer only!)...

Take the ingredients (for the cheese layer only!) out of the fridge 2-3 hours before baking. They should be at a room temperature.

Grab a large bowl. Drop in all the...

Grab a large bowl. Drop in all the shortcrust ingredients. Chop the butter roughly with a knife. Knead until all the ingredients are combined and you can’t feel any major lumps. Form a dough ball.

Wrap the bowl with cling film and place...

Wrap the bowl with cling film and place in the fridge for 20-30 minutes.

In the meantime, let’s make the cheese layer....

In the meantime, let’s make the cheese layer. Grind the farmer’s cheese with a tool of your choice: meat grinder (smallest holes), potato ricer or a blender. When using a meat grinder, grind the cheese at least 2 times. The mass should be smooth and lump-free. Set the cheese aside, you’ll need it in a minute.

Preheat the oven to 360°F (180°C). Line a...

Preheat the oven to 360°F (180°C). Line a round baking tin (I’ve used 10 inch / 25cm in diameter, with a loose base) with parchment paper. Grease the edges. 

Remove the dough from the fridge. Roll it...

Remove the dough from the fridge. Roll it out to fit the baking tin. I just grab small chunks of dough and line the pan by hand, pressing with my fingers as I go, until I have an even layer of pastry.

Bake for 15 minutes until lightly golden, then...

Bake for 15 minutes until lightly golden, then remove from the oven - but keep the oven on.

Grab a large bowl (sized at 2 quart...

Grab a large bowl (sized at 2 quart / 2 litre should be enough). Add 1 cup (200 g) sugar, 2 teaspoons of vanilla extract and 3 egg yolks and mix with an electric mixer for 3 minutes until combined. 

Add ground cheese to the bowl, add softened...

Add ground cheese to the bowl, add softened butter. (Optional step) If you feel that the cheese mass is loose, add 2 tablespoons of potato starch. Mix again with a mixer for 3-4 minutes.

In a separate container, beat 5 egg whites...

In a separate container, beat 5 egg whites until stiff. I use a mixer, but you can do it by hand if you’re brave.

Grab a spoon or a spatula and gently...

Grab a spoon or a spatula and gently blend the egg whites with our cheese mass. The key is not to over-mix it.

Add 2 tablespoons of chopped candied orange peel,...

Add 2 tablespoons of chopped candied orange peel, together with 2 tablespoons of raisins. Blend them in for a few seconds. 

Pour the cheese mass on top of the...

Pour the cheese mass on top of the pre-baked shortcrust pastry. Bake for 60 minutes at 360°F (180°C), switching off any fan-assisted functions. 

Once the time is up, switch off the...

Once the time is up, switch off the heat, but leave the cheesecake inside for another 30 minutes. After that time, open the oven slightly and leave the cake inside until the oven is completely cooled.

Once cooled, sprinkle with powdered sugar. 

Traditional Polish cheesecake is made using Polish ‘twarog’ cheese (also called ‘bialy ser’ in Poland), or ‘curd cheese’.  It’s a little denser than classic baked cheesecake (made with cream cheese) though still creamy, delicious and easy to make.

Traditional Baked Polish Cheesecake (Sernik)

all-purpose/plain flour ((4.23 oz))

superfine/caster sugar

cocoa powder

baking powder

fine sea salt

butter ((2.82 oz) cold, cubed)

cheese

less 1tbsp butter ((3.53 oz) softened)

superfine/caster sugar ((5.29 oz))

eggs (separated, at room temperature)

corn starch/UK corn flour

vanilla extract

⅓ cup less 1tbsp double cream/heavy cream (at room temperature)

raisins ((2.12 oz))

orange

almond flour/ground almonds (or fine breadcrumbs, and a little butter

Preheat the oven to 400 F/ 200 C/ gas mark 6.  Line the bottom of a 23 cm (9’’) springform pan with parchment paper and lock the rim.To a food processor add the flour, baking powder, sugar, cocoa, pinch of salt and butter. 

Pulse until crumbly.  Add the egg yolks and blend until a dough forms.

Remove the dough from the blender, place on top of a parchment paper sheet and roll out until it’s at least large enough to cover the bottom of your pan (ideally it should be about an inch larger in diameter).

Turn the parchment upside down and let the dough drop into the pan then press firmly into the bottom as well as about 1 cm (0.5’’) up the sides (though it’s ok to just cover the bottom of the pan).  Pierce with a fork all over and bake in the centre of the oven for 15 minutes. 

Remove from the oven and set aside to cool completely. Once cooled grease the inside of the rim with butter, add 1 tablespoon of ground almonds into the pan and coat the sides by tilting and turning the pan around. Gently turn upside down to remove excess almond mixture. Set aside.

Make the crust

Once your crust has cooled make the cheesecake filling mixture (at this point preheat the oven to 325 F/160 C/150 C fan/ gas mark 3).To the food processor add the twarog cheese and pulse until it’s thick, sticky, smooth and creamy (do this thoroughly to avoid a grainy texture). Set aside.

Beat together the butter and sugar until fluffy and pale (2-3 minutes).

Add the vanilla extract, one egg yolk, 1 tablespoon of corn flour and 2 tablespoons of the twarog. Beat just until combined, then gradually add the remaining 2 egg yolks and corn flour along with the twarog, double cream and orange zest. Beat until the mixture is smooth (but do not overmix).

Gently fold in the raisins.  Beat the egg whites until soft peaks appear then gently but thoroughly fold into the cheesecake mixture (in 3 goes).

Make the cheesecake filling

Pour the cheesecake filling mixture over the crust and smooth out the top.

Bake in the centre of the oven for 55 minutes.  Switch the oven off, but DO NOT remove the cheesecake (or open the oven door) for one hour.  After an hour leave the cheesecake in the oven with the door open  for an additional 15 minutes.

Once completely cooled use a thin spatula or knife to loosen the cheesecake from the rim of the springform pan then remove the rim.  Dust the top with icing sugar and serve. For best results use a sharp knife to cut the cheesecake, wiping it clean and dipping in warm water between slices.

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Sernik: Classic Polish Cheesecake w...

Traditional Baked Polish Cheesecake...

The most viewed polish cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine