Sernik – Polish cheesecake recipe

Can you ever say no to anything sweet? This is my life’s problem: I cannot.

polish cheesecake recipe sernik

Chocolate (and all the sweets except the wobbly gelatine ones – who eats that?!) is one of my major addictions, other bad habits aside; but who doesn’t enjoy a piece of cake over a cup of tea or coffee to warm up in such nasty weather and contemplate? I’ve seen that sarcastic lede from the magazine article on a picture somebody reposted on Facebook: “I’ve seen a man in the café. And he just sat there. Without a laptop or a phone. He sat there drinking coffee and staring outside. Like some psycho”. See, don’t ponder about life, cause it’s disastrous for your reputation. And don’t switch off cause you’ll miss out.

In the times when I sometimes forget to eat because there’s so much going on or just can’t be bothered to cook because this time could be utilised for something else and there’s no point in making the dishes dirty for just one person, I think: man, I used to make food, you know. And be fairly good at it.

So I found this recipe, tried about a year ago. It’s a typically Polish cheesecake: a little thicker than the one you might know, but equally delicious. Toss some raisins in and some candied orange peel on top while you glaze it thinly with white chocolate – too many good things all at once, isn’t it?

polish cheesecake recipe - sernik przepis

Sernik – Polish cheesecake

Serves ~12 | Preparation time: active ~30mins, total 1h 30 mins

Ingredients:

1000g of vanilla quark cheese (or better yet, make that half quark and half “twaróg” curd cheese which you can get in any Polish shop or some of the corner shops)

200g of butter

1 cup of sugar

4 eggs

1 teaspoon of rum flavouring

1 pack of vanilla custard (powdered, 72g)

A pinch of salt

300g of digestive biscuits

50g of butter

Optional: a handful of raisins to toss in into the batter

Separate egg whites from yolks. Beat the whites in a clean, dry bowl with a pinch of salt. Now here’s a dare for you: check if it’s fluffy enough. Try to turn a bowl upside down and if the mixture holds onto the bottom, it is ready.

In a separate bowl, mix the softened butter, egg yolks, flavouring, and sugar.

Add custard, spoon after spoon, and mix it throughout. Start adding the cheese slowly and mix until the contents of the bowl are fully smooth.

Mix in the beaten egg whites, stirring gently.

Prepare the bottom: grease a baking tray with a bit of butter. Crush the digestive biscuits with 50g of butter, and put the mixture evenly at the bottom of the baking tray to form a thick bottom crust.

Pour the prepared batter into the baking tray using a big spoon. Bake the cheesecake in 180 Celsius degrees for about 40-50 minutes. Keep on checking if the batter in the middle is done with a toothpick. If it’s not done after 50mins, switch off the oven, cover the cake with the tin foil and leave it to rest until the oven cools down.

Kasia

Editor in Chief

Passionate about far too many things. Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate on a daily basis. Cooks from time to time, and drinks far too much coffee to be a normal human being .

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