Sernik
This small classic sernik has a delicate shortcrust base and a creamy twaróg filling scented with vanilla and lemon zest. Studded with raisins and baked until just set, it is rich yet lighter than a typical cream-cheese cheesecake, with the distinctive fresh dairy flavour that defines Polish baking.
Ingredients
Shortcrust base
- 60 gplain flour
- 30 gcold unsalted butter
- 12 gcaster sugar
- 1 yolk (about 18 g)egg yolk
- 1 pinchfine salt
Cheesecake filling
- 250 gtwaróg cheese, twice-ground or very well mashed
- 55 gcaster sugar
- 1 largeegg
- 40 gsour cream
- 20 gunsalted butter, melted and cooled slightly
- 5 mlvanilla extract
- 20 graisins
- 8 gcornstarch
- 1 tsplemon zest
Tin preparation
- 5 gunsalted butter
- 5 gplain flour
Instructions
- 1
Preheat the oven to 175°C conventional heat. Lightly grease a small 12-14 cm round cake tin or loaf tin with the butter, then dust with the flour and tap out the excess. If your twaróg is not smooth, mash it very thoroughly with a fork or press it through a sieve for a finer filling.
- 2
Make the shortcrust base: rub the flour, cold butter, sugar, and salt together with your fingertips until the mixture resembles fine crumbs. Add the egg yolk and mix just until a dough forms; do not overwork or the crust will toughen.
- 3
Press the dough evenly into the bottom of the prepared tin. Prick lightly with a fork and bake for 10 minutes, just until the surface looks set and barely blond. This prevents a soggy base.
- 4
Meanwhile, prepare the filling. In a bowl, whisk the egg with the sugar until combined and slightly lighter. Whisk in the sour cream, melted butter, vanilla extract, cornstarch, and lemon zest until smooth.
- 5
Add the twaróg and mix until fully combined and mostly smooth; avoid whipping in too much air, which can cause cracking. Fold in the raisins evenly.
- 6
Pour the filling over the pre-baked base and smooth the top. Bake for 28-32 minutes, until the edges are set but the center still has a slight wobble when the tin is gently shaken.
- 7
Turn off the oven, crack the door open, and let the sernik sit for 10 minutes. This gentle cooling helps reduce sinking and cracking.
- 8
Remove from the oven and cool for another 5 minutes before slicing. Serve slightly warm or at room temperature for the best creamy texture.
Nutrition per serving
Notes
- •For the most authentic texture, use Polish twaróg sernikowy or grind regular twaróg twice before mixing.
- •If you prefer plumper raisins, soak them in hot water for 5 minutes, then dry well before folding in.
- •A small pinch of orange zest can be added with the lemon zest for a more festive flavour.
- •This small sernik is lightly sweet in classic Polish style; increase the sugar in the filling by 10-15 g if you want a dessert closer to Western-style cheesecake sweetness.
Background
Sernik is one of Poland’s most beloved cakes, traditionally made with twaróg rather than cream cheese, which gives it a lighter, slightly tangy character. Versions of baked cheese cakes have existed in Central Europe for centuries, and sernik became a staple for holidays, family gatherings, and Sunday coffee tables across Poland.
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