Sernik Polish Cheesecake
:max_bytes(150000):strip_icc()/traditional-polish-cheesecake-sernik-recipe-1136928-hero-01-1372e532d9e342eabd0356f917ea3923.jpg)
The Spruce / Bahareh Niati
Nutrition Facts (per serving) | |
---|---|
546 | Calories |
28g | Fat |
61g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 546 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 16g | 79% |
Cholesterol 179mg | 60% |
Sodium 347mg | 15% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 1g | 2% |
Total Sugars 44g | |
Protein 14g | |
Vitamin C 0mg | 0% |
Calcium 109mg | 8% |
Iron 2mg | 9% |
Potassium 149mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Sernik (SEHRR-neek) is one of the most common desserts served on Polish tables. Easily found in Polish supermarkets, bakeries, and coffee shops, this sweet treat has hundreds of years of history and is thought to have arrived in Poland in the 17th century. Although many varieties have come with the passing of time, the traditional recipe is still a favorite: a sweet pastry crust filled with a type of farmer cheese called twaróg (TVAH-rroog) and then baked to perfection.
Other modern variations use crumbly cake as the base or add fruits, raisins, or chocolate to the filling. One famous sernik is very similar to a strawberry cheesecake, but the base is sponge cake instead of the famous buttery graham cracker crust. Sernik can be baked in a square or round springform pan—both are traditional.
Although it's possible to buy twaróg in Polish gourmet stores, some cooks use quark instead. The difference lies in the amount of fat, as twaróg can contain a lot of it, while quark can be low in fat. Twaróg is also firmer. Using quark can yield a tasty dessert, but it won't be as luscious and creamy as one made with twaróg. If twaróg is not an option, make the sernik with homemade farmer cheese.
Ingredients
For the Crust:
-
2 cups all-purpose flour
-
1/2 cup sugar
-
3/4 teaspoon baking powder
-
6 ounces (3/4 cup) cold unsalted butter, cubed, divided
-
2 large egg yolks, at room temperature
-
3 tablespoons sour cream
-
1 large egg, optional
For the Cheese:
-
2 pounds dry-curd cheese
For the Filling:
-
4 large eggs, room temperature
-
1 teaspoon pure vanilla extract
-
5 ounces (10 tablespoons) unsalted butter, at room temperature
-
2 cups sugar
Steps to Make It
Make the Crust
-
Gather the ingredients.
The Spruce / Bahareh Niati
-
In a large bowl or food processor, mix together the flour, sugar, and baking powder.
The Spruce / Bahareh Niati
-
Add 5 ounces of the cold butter and pulse, or cut it in, until you get a sandy texture, similar to a pie crust.
The Spruce / Bahareh Niati
-
In a separate bowl, mix together the egg yolks and sour cream.
The Spruce / Bahareh Niati
-
Add the egg mixture into the flour-butter mixture, mixing or pulsing until just combined. If the dough is too dry, add the optional whole egg. If the dough is too soft to roll, refrigerate for 1 hour so the ingredients dry up and firm.
The Spruce / Bahareh Niati
-
Lightly grease a 13 x 9-inch springform pan with the remaining ounce of butter.
The Spruce / Bahareh Niati
-
On a floured work surface, roll out the pastry dough big enough to line the pan and come up the sides.
The Spruce / Bahareh Niati
-
Fit the rolled dough into the prepared pan, making a crimped or rolled edge.
The Spruce / Bahareh Niati
Process the Cheese
-
Place the cheese in a food processor or potato ricer. Process the cheese a few times to have a smooth consistency and there are no big lumps. If using the blender, do not overmix—you want a creamy texture.
The Spruce / Bahareh Niati
-
Place the processed cheese in a bowl and reserve.
The Spruce / Bahareh Niati
Make the Filling
-
Preheat the oven to 350 F. Separate the yolks from the whites of the eggs.
The Spruce / Bahareh Niati
-
With the help of a manual or electrical whisk, bring the egg whites to stiff peaks in a large bowl. Reserve.
The Spruce / Bahareh Niati
-
Add the vanilla extract to the yolks and mix until well incorporated. Reserve.
The Spruce / Bahareh Niati
-
In a stand mixer or by hand, cream together the butter and sugar until light and fluffy.
The Spruce / Bahareh Niati
-
Add the vanilla-yolk mixture into the sugar and butter mixture. Mix until well combined.
The Spruce / Bahareh Niati
-
Fold the processed cheese into the sugar-butter-yolk mixture.
The Spruce / Bahareh Niati
-
Fold the egg whites into the main mixture and combine well without overmixing. You want to retain as much air as possible.
The Spruce / Bahareh Niati
Assemble the Sernik
-
Pour the filling into the prepared pastry crust.
The Spruce / Bahareh Niati
-
If you have leftover dough, roll it into pencil shapes and lay them diagonally across the top of the cheesecake.
The Spruce / Bahareh Niati
-
Bake the sernik for 50 to 60 minutes or until the center is only slightly jiggly. The top shouldn't brown.
The Spruce / Bahareh Niati
-
Let cool completely before cutting it into squares.
The Spruce / Bahareh Niati
How to Store and Freeze Sernik Polish Cheesecake
Like all cheesecakes, sernik should be covered and stored in the refrigerator. It will freeze well, too. Just wrap the slices in plastic and then layer again with aluminum foil. Defrost in the fridge when you're ready to eat them.
Recipe Tags: