Polish
Sernik
A small Polish baked cheesecake made with finely ground twaróg, butter, eggs, and a little potato starch for a dense yet delicate crumb. It is cooled slowly so the center stays creamy and the top settles into the classic golden, slightly cracked surface.
Watch it madeSmaki Katriny-najlepsze przepisy · 8:01
Ingredients
- Full-fat or semi-fat twaróg, ground 2 to 3 times250g
- Unsalted butter, softened25g
- Fine sugar40g
- Egg1 large
- Potato starch1 tbsp
- Vanilla sugar1 tsp
- Lemon zest1/2 tsp
- Raisins20g
- Hot water or tea, for soaking raisins1/4 cup
- Butter, for greasing the tin1 tsp
- Breadcrumbs or fine semolina, for dusting the tin1 tbsp
Method
- Soak the raisins in hot water or tea for 10 minutes, then drain and pat them dry.
- Heat the oven to 160°C and grease a small 12 cm springform tin with butter, then dust it with breadcrumbs or semolina.
- Separate the egg, placing the yolk in one bowl and the white in another clean bowl.
- Beat the softened butter with the sugar and vanilla sugar until pale and creamy.
- Beat in the egg yolk, then mix in the finely ground twaróg, potato starch, and lemon zest until smooth and thick.
- Whip the egg white to soft peaks.
- Fold the whipped egg white gently into the cheese mixture, then fold in the drained raisins.
- Spoon the mixture into the prepared tin and smooth the top.
- Bake for 40 to 45 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the sernik cool inside for 30 minutes.
- Cool completely at room temperature, then chill for at least 2 hours before slicing.
Common questions
Can I substitute twaróg if I can't find it for sernik?
Yes. Use well-drained farmer’s cheese, quark, or dry cottage cheese blended very smooth. Avoid ricotta unless it’s drained well, because it’s usually too wet and gives a looser, less traditional texture.
How long should I soak the raisins, and can I use tea instead of water?
Soak the raisins for about 10 minutes in hot water or strong tea, then drain and pat them dry. Tea adds a little extra flavor, but either works well as long as the raisins aren’t wet when folded in.
What are the most common mistakes when baking sernik?
Overmixing after adding the egg white, using wet cheese, and overbaking are the main ones. Bake until the center still wobbles slightly, then cool slowly in the oven to help prevent cracking and sinking.
How should I store sernik, and how long does it keep?
Once fully cooled, chill it covered in the fridge. It keeps well for 3 to 4 days. For longer storage, wrap slices tightly and freeze them for up to 2 months; thaw overnight in the fridge.
What’s the best way to serve sernik?
Serve it cold or lightly chilled, cut into small slices, since it’s rich and dense. It’s good plain, or with a dusting of icing sugar, a spoonful of fruit compote, or fresh berries.