How to Make the Perfect Creamy Polish Cheesecake Sernik
Polish · Medium · 80 min · 10 servings
Polish sernik is a dense, incredibly creamy baked cheesecake made with twarog which is a fresh farmers cheese that gives it a unique texture quite different from American cream cheese versions. It is lightly sweetened, flavored with vanilla and lemon zest, and baked slowly to a perfect silky consistency.
Why this recipe works
This Creamy Polish Cheesecake Sernik recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kilogram twarog or dry cottage cheese pressed through a sieve
- 5 large eggs separated
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1 medium lemon zested and juiced
Step by step instructions
Step 1: Prepare the Cheese Mixture
Press the twarog through a fine sieve twice to ensure it is completely smooth then beat together with softened butter and sugar in a large bowl until light and fluffy. Add the egg yolks one at a time beating well after each addition then stir in vanilla and lemon zest.
Step 2: Fold in Egg Whites
In a separate clean bowl whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture in three batches using a large spatula to keep as much air as possible.
Step 3: Bake Low and Slow
Pour the batter into a greased and lined 23cm springform pan and smooth the top with a spatula. Bake in a preheated oven at 170 degrees Celsius for 55 to 60 minutes until the center is just set but still has a slight wobble.
Step 4: Cool Gradually
Turn off the oven and leave the sernik inside with the door slightly ajar for 30 minutes to prevent cracking from sudden temperature change. Remove from oven, allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- twarog farmers cheese → full-fat ricotta blended until smooth as the closest widely available alternative
- lemon zest → orange zest for a sweeter and more aromatic citrus variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Removing the cheesecake from the oven suddenly which causes rapid temperature change and results in cracks
- Not sieving the twarog which leaves lumps and creates an uneven grainy texture in the finished cake
Nutrition facts
Per serving: 320 calories, 12g protein, 28g carbs, 18g fat, 0g fiber.
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