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
Scale
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.
