Discover the rich and creamy delight of Sernik, a classic Polish cheesecake made with twaróg cheese. Perfectly balanced in flavor and texture, this traditional dessert is ideal for celebrations or an elegant finish to any meal.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hrTotal Time 1 hr 30 minsFor the crust (optional)
1 ½ cups digestive biscuits or graham crackers, crushed
¼ cup unsalted butter, melted
2 tbsp sugar
For the cheesecake filling
2 lbs twaróg (Polish farmer's cheese), pressed and ground or well-blended*
¾ cup granulated sugar
4 large eggs, separated
½ cup sour cream
¼ cup unsalted butter, softened
2 tbsp all-purpose flour
1 tbsp cornstarch
2 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Prepare the crust (optional)
1
Preheat oven to 325°F (160°C).
Mix crushed biscuits, melted butter, and sugar in a bowl.
Press the mixture into a springform pan (9-inch) lined with parchment paper.
Bake for 10 minutes, then let cool.
Prepare the filling
2
In a large mixing bowl, beat egg yolks with sugar until pale and thick.
Add in twaróg, sour cream, softened butter, flour, cornstarch, lemon zest, vanilla, and salt. Mix until smooth.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the cheese mixture to maintain airiness.
Bake
3
Pour filling into the pan (over the crust if using).
Bake at 325°F (160°C) for 55–65 minutes or until set around the edges but slightly jiggly in the center.
Turn off the oven, crack the door slightly, and let the cake cool in the oven for 1 hour to prevent cracking.
Chill
Pairing Suggestions
5
Beverages: Black tea with lemon, coffee, or sweet dessert wine like Tokaji or Moscato.
Garnish Ideas: Dust with powdered sugar, serve with berry compote, or top with a light sour cream glaze.
Ingredients For the crust (optional)
1 ½ cups digestive biscuits or graham crackers, crushed
¼ cup unsalted butter, melted
2 tbsp sugar
For the cheesecake filling
2 lbs twaróg (Polish farmer's cheese), pressed and ground or well-blended*
¾ cup granulated sugar
4 large eggs, separated
½ cup sour cream
¼ cup unsalted butter, softened
2 tbsp all-purpose flour
1 tbsp cornstarch
2 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Directions Prepare the crust (optional)
1
Preheat oven to 325°F (160°C).
Mix crushed biscuits, melted butter, and sugar in a bowl.
Press the mixture into a springform pan (9-inch) lined with parchment paper.
Bake for 10 minutes, then let cool.
Prepare the filling
2
In a large mixing bowl, beat egg yolks with sugar until pale and thick.
Add in twaróg, sour cream, softened butter, flour, cornstarch, lemon zest, vanilla, and salt. Mix until smooth.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the cheese mixture to maintain airiness.
Bake
3
Pour filling into the pan (over the crust if using).
Bake at 325°F (160°C) for 55–65 minutes or until set around the edges but slightly jiggly in the center.
Turn off the oven, crack the door slightly, and let the cake cool in the oven for 1 hour to prevent cracking.
Chill
Pairing Suggestions
5
Beverages: Black tea with lemon, coffee, or sweet dessert wine like Tokaji or Moscato.
Garnish Ideas: Dust with powdered sugar, serve with berry compote, or top with a light sour cream glaze.
Sernik (Polish Cheesecake)
