Sernik (Polish Cheesecake)

January 17th, 2007

Sernik is a Polish cheesecake much unlike any cheesecake you’ve ever tried before. This one is much richer and denser, but none the worse for it, with a sweet and delicious taste.

Polish Sernik Cheesecake

You’ll need curd cheese (Quark?) for this, which might or might not be hard to find. We buy it in a local European shop, but you might find you have to make it - which is when you’d head on over to A Cat In The Kitchen for instructions how.

The Budyń mentioned in the recipe below is in fact a kind of creamy Vanilla Custard powder - so if you can’t find the real deal, go for the closest alternative. There are so many different Sernik recipes out there that you’re allowed as much artistic license as you require!

Finally, the quantities below make for a big cake, requiring a large, rectangular cake tin. Feel free to reduce the quantities accordingly if you need to.

And please don’t forget - Weekend Herb Blogging is coming here this Sunday, 21st January! You can send me your entries any time between now and then.

Sernik (Polish Cheesecake) Recipe - Ingredients

For The Filling:

  • 1.5kg Curd Cheese
  • 40g Vanilla Budyń
  • 6 Egg Yolks
  • 6 Egg Whites
  • 125g Unsalted Butter (Melted)
  • 2 Heaped tsp Baking Powder
  • 150g White Granulated Sugar
  • 2 Handfuls Raisins (soaked in water for 2 hours)
  • 15g Vanilla Sugar

For The Base:

  • 300g Plain Flour
  • 2 Whole Eggs
  • 2 tsp Baking Powder
  • 125g Unsalted Butter (Melted)
  • 75g White Sugar

Sernik (Polish Cheesecake) Recipe - Method

For the Filling:

  1. Grate / Mince the cheese into a separate bowl (we used a potato masher - it was easiest)
  2. Add all other ingredients except egg whites, and mix well until thoroughly combined. Note that the melted butter should be room temperature before adding.
  3. Whisk egg whites until holding soft peaks, add to the mixture, and fold in well.

Making the Cake:

  1. Place all ingredients in a mixing bowl adding the butter (at room temperature) last, before mixing well.
  2. Spread base mixture well over bottom of cake tin.
  3. Give cheese mixture a last minute stir around, then pour into your cake tin.
  4. Place in preheated oven at 180 degrees c.
  5. Check cake after 40 minutes with a cocktail stick, cake tester or similar; if still wet, leave for approximately another 10 minutes. The top will be a light golden colour when finished.

You’re done! Bring out your cake and allow to cool. Enjoy a small square with a cup of coffee. Enjoy!

  • Digg
  • Google
  • Facebook
  • StumbleUpon
  • E-mail this story to a friend!

21 Responses to “Sernik (Polish Cheesecake)”

  1. Brilynn Says:

    A richer, denser