If there is one dessert that truly captures the heart of Polish baking, it has to be the Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe. This cheesecake is nothing like your run-of-the-mill dessert; it’s a velvety, tender, and slightly tangy experience that feels both familiar and special with every bite. Made with farmer’s cheese (Twaróg), which gives it a unique texture and flavor, this sernik perfectly balances creaminess with just a hint of sweetness. Whether you’re new to Polish cuisine or a longtime fan, this cheesecake will win over anyone who appreciates comfort food with a European twist.
Ingredients You’ll Need
This Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe calls for surprisingly simple ingredients that combine to create something truly spectacular. Each component is essential—providing the perfect texture, moisture, and flavor that define this classic dessert.
- 500 grams Farmer’s Cheese (Twaróg): The star of the show, finely ground for a silky consistency that just melts in your mouth.
- 4 large Eggs (Separated): Egg yolks add richness and depth, while whipped egg whites give the cheesecake its delightful lightness.
- 200 grams Sugar: Sweetens the cheesecake perfectly but doesn’t overpower the cheese’s natural tang.
- 40 grams Potato Starch: Acts as a tenderizer and thickener, keeping the cheesecake firm yet creamy—cornstarch can work too.
- 1 packet Vanilla Pudding Powder: Adds a lovely vanilla aroma and extra smooth texture; instant vanilla pudding powder is ideal.
- 50 grams Butter (optional): Used for greasing the pan, helping the cheesecake release effortlessly after baking.
How to Make Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe
Step 1: Prepare the Farmer’s Cheese
Start by making sure your farmer’s cheese (Twaróg) is finely ground or well-pressed to avoid any lumps. This step is crucial because it guarantees the smooth and creamy texture that sets this sernik apart. If needed, push the cheese through a sieve or pulse it briefly in a food processor.
Step 2: Separate and Whip the Eggs
Separate the egg yolks from the whites. Beat the egg whites in a clean bowl until stiff peaks form – this is what will give your cheesecake a light, airy finish. Set the whipped whites aside while you work on the yolks and other ingredients.
Step 3: Mix Sugar and Egg Yolks
In a separate bowl, combine the sugar and egg yolks. Whisk them vigorously until the mixture is pale and creamy. This step ensures that your sernik will have a smooth, sweet base without graininess.
Step 4: Combine Cheese, Pudding Powder, and Potato Starch
Carefully fold the farmer’s cheese into the sugar and egg yolk mixture. Add the vanilla pudding powder and potato starch, blending gently but thoroughly. This combination helps the cheesecake set well while maintaining its luscious softness.
Step 5: Fold in the Egg Whites
Gently incorporate the whipped egg whites into the cheese mixture. Take your time here because you want to keep all that lovely airiness intact. Use a wide spatula and fold carefully until the mixture is just combined.
Step 6: Prepare the Pan and Bake
Grease your baking pan with butter to prevent sticking. Pour the cheesecake batter evenly into the pan, smoothing the top gently. Bake in a preheated oven at 170°C (340°F) for about 60 minutes or until the top is golden and the center is just set but still slightly jiggly. Avoid overbaking to keep it moist.
How to Serve Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe
Garnishes
A fresh sprinkle of powdered sugar immediately before serving adds just the right touch of sweetness and a beautiful finish. You can also adorn your sernik with fresh berries, a drizzle of homemade fruit compote, or a few mint leaves for added color and flavor contrast.
Side Dishes
This cheesecake pairs wonderfully with a cup of strong black coffee or a smooth herbal tea. For a more decadent experience, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich flavor of the sernik.
Creative Ways to Present
For a festive gathering, slice the sernik into bite-sized squares and serve on a platter with an assortment of fresh fruit. Alternatively, create individual servings in mini jars topped with berry sauce. This Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe becomes an eye-catching centerpiece no matter how you choose to present it.
Make Ahead and Storage
Storing Leftovers
Leftover sernik should be stored in an airtight container in the refrigerator. It keeps beautifully for up to 4 days and often tastes even better the next day once the flavors have settled.
Freezing
Although fresh is best, you can freeze this cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw it slowly in the fridge overnight before serving to maintain texture and flavor.
Reheating
Because sernik is best enjoyed chilled or at room temperature, avoid reheating. If you prefer a warmer dessert, allow the frozen-thawed slices to sit at room temperature for about 30 minutes instead.
FAQs
What can I substitute for farmer’s cheese (Twaróg)?
If you can’t find Twaróg, try using well-drained ricotta or a mixture of cream cheese and ricotta to mimic the texture and mild tang of traditional farmer’s cheese.
Can I use cornstarch instead of potato starch?
Yes, cornstarch is a fine substitute for potato starch and will help the cheesecake set just as beautifully while keeping it tender.
Why separate the eggs in this recipe?
Separating eggs and whipping the whites creates lightness and volume, preventing the cheesecake from becoming too dense and heavy.
Is this cheesecake gluten-free?
Yes, this recipe uses potato starch or cornstarch instead of flour, making it naturally gluten-free as long as your vanilla pudding powder is also gluten-free.
How to avoid cracks on the cheesecake surface?
To minimize cracking, bake your sernik gently at a moderate temperature and avoid overbaking. Cooling it gradually in the oven with the door ajar can also help.
Final Thoughts
I cannot recommend enough that you try this Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe because it’s truly a celebration of comfort and tradition baked into one perfect cake. With its delicate crumb and luscious creaminess, it’s a dessert that feels like a warm hug after a long day. Trust me, once you make it, sernik will hold a special place on your table and in your heart.
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Irresistibly Creamy Traditional Sernik Recipe – Polish Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 8.8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Description
Discover the irresistible creaminess of traditional Polish Sernik, a luscious cheesecake made with silky farmer’s cheese (Twaróg). This classic recipe blends delicate potato starch, eggs, sugar, and vanilla pudding powder to create a smooth, rich dessert perfect for any occasion. Baked to golden perfection, it yields tender, melt-in-your-mouth slices that celebrate authentic Polish flavors.
Ingredients
Cheesecake Batter
- 500 grams Farmer’s Cheese (Twaróg), finely ground for the best result
- 4 large Eggs, separated into yolks and whites
- 200 grams Sugar
- 40 grams Potato Starch (Cornstarch can be used as a substitute)
- 1 packet Vanilla Pudding Powder (instant vanilla pudding preferred)
Pan Greasing (Optional)
- 50 grams Butter, for greasing the pan
Instructions
- Prepare the Farmer’s Cheese: Begin by ensuring the farmer’s cheese (Twaróg) is finely ground or well crushed to create a smooth texture in the cheesecake. This step is crucial for achieving a creamy and even batter.
- Separate the Eggs: Carefully separate the egg yolks from the whites into two different bowls. Set aside the whites for later whipping and use the yolks for the batter mixture.
- Mix the Batter: In a large mixing bowl, combine the yolks with sugar, potato starch, and vanilla pudding powder. Add the finely ground farmer’s cheese and stir well until all ingredients are fully incorporated into a smooth batter.
- Whip the Egg Whites: Using an electric mixer or whisk, beat the egg whites until stiff peaks form. This will help to lighten the cheesecake and add a fluffy texture.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter mixture, taking care not to deflate the volume. This step ensures the cheesecake remains airy and light.
- Prepare the Baking Pan: Grease your baking pan with butter (optional) to prevent sticking. Then, pour the batter evenly into the pan, smoothing the top with a spatula for even baking.
- Bake the Sernik: Preheat your oven to 160°C (320°F). Place the cheesecake in the oven and bake for approximately 60 minutes. The cheesecake should set with a slight wobble in the center and a golden top.
- Cool and Serve: Allow the sernik to cool in the pan first, then transfer to a wire rack. Once cooled, refrigerate for a few hours to enhance the texture and flavor. Slice into 8 to 8.8 servings and enjoy this traditional Polish treat.
Notes
- For a smoother texture, it’s essential that the farmer’s cheese is finely ground or mashed before mixing.
- You can substitute potato starch with cornstarch if needed, but potato starch gives a more authentic crumb.
- Vanilla pudding powder adds flavor and stabilizes the cheesecake; instant type works best.
- Allowing the cheesecake to chill fully before slicing improves the firmness and taste.
- Optional butter greasing helps prevent sticking, but you can also line the pan with parchment paper for ease.
