🇵🇱 Poland recipe
Sernik
Polish cheesecake is fundamentally different from its American cousin. Made with twarog, a dry pressed farmer's cheese, sernik has a lighter, drier, and less sweet character with a subtle tang. This is the recipe for the classic baked version with a buttery shortcrust base, a tall and fluffy cheese filling scented with vanilla and lemon, and an optional meringue topping or raisin-studded interior.
Prep45 mins
Cook1 hr 10 mins + 1 hr oven cooling
Serves12
Difficultymedium
Ingredients
- For the base: 200g all-purpose flour
- 80g cold unsalted butter, cubed
- 60g powdered sugar
- 1 egg yolk
- 1 tablespoon cold water
- Pinch of salt
- For the filling: 1 kg twarog (Polish farmer's cheese, double-milled for smoothness)
- 200g granulated sugar
- 6 large eggs, separated
- 100g unsalted butter, softened to room temperature
- 2 tablespoons vanilla sugar or 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons potato starch (or cornstarch)
- 100g raisins, soaked in 2 tablespoons rum for 30 minutes (optional)
- Pinch of salt
- Powdered sugar for dusting
Method
14 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 10 g
- Carbs
- 36 g
- Fat
- 22 g
