Creamy Polish Cheesecake Sernik
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.
A rich and creamy traditional Polish baked cheesecake made with farmers cheese and flavored with vanilla and lemon.
Nutrition per serving
Ingredients
Filling
Flavoring
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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