Authentic Sernik Recipe Poland, Europe
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Introduction & history
When we speak of cheesecakes, versatility may be one of their main attributes, and Polish sernik is no exception. Traditionally, sernik is made with butter, sugar, eggs, flour and twaróg, Polish cow’s milk cheese with a crumbly texture similar to Italian ricotta. Everything else is a matter of choice — for instance, sernik can have a crust at the bottom, at both the top and the bottom, or have no crust at all. The filling can be based on twaróg cheese or enhanced with fresh, dried or canned fruit. The cake itself can be baked in an oven or prepared raw, while the top can be glazed with lemon icing, chocolate icing, or gelatin, or sprinkled with icing sugar. The variant with a crust is prepared by mixing flour, baking powder, sugar, eggs, and butter into a shortcrust dough. The dough is covered with a filling which consists of twaróg cheese, egg yolks, butter, sugar, potato flour, and egg white snow or meringue, after which the cake is baked ... Read more
Cooking tips
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crust
Some sernik recipes call for a layer of crust at the bottom, while some — primarily, the Krakow-style sernik — suggest covering the top of the cake with a grid-shaped crust. Typically, the crust is made with wheat flour, baking powder, sugar, butter, and eggs, while salt, milk, and cream may or may not be added. In most cases, the dough should rest in a refrigerator for up to 1 hour, after which it ... Read more -
twaróg
This traditional Polish cheese is made with cow’s milk, and is also known as bialy ser — white cheese. It can be compared to curd cheese, farmer’s cheese, quark or Italian ricotta, which can all serve as replacements. To make real Polish sernik, always use non-skimmed (tłusty), or partially skimmed (półtłusty) twaróg. Since twaróg has a crumbly, lumpy structure, most recipes suggest running it through ... Read more -
eggs
When it comes to the filling, the eggs are usually separated into egg whites and egg yolks. The egg whites should be whipped into a firm snow or mixed with sugar into a meringue. Either way, they are added to the filling at the very end and should be gently folded instead of mixed in with an electric mixer. This way, sernik achieves its fluffy, light texture. -
binding ingredients
In most cases, the sernik filling is bound with some potato flour. Wheat flour is added in some cases, while modern recipes suggest using instant pudding — cream- or vanilla-flavored one. On the other hand, the no-baking sernik recipes often use gelatin which helps the filling to harden during cooling. -
flavorings
The filling for sernik can be flavored with vanilla sugar, vanilla extract, lemon or orange extract, or even with candied lemon or orange peel. -
fruit
Traditional sernik recipes mostly call for stirring raisins into the filling. Fruit sernik comes in two variants, with chopped or mashed fruit. You can use either fresh fruit such as raspberries, blueberries, and blackberries, or canned fruit like peaches, pears, and apricots. -
baking
Sernik can be baked in a rectangular baking pan or a round cake tin with detachable sides. Whichever you choose, line the bottom with parchment and grease the sides with butter for easier cutting and serving. Usually, sernik is baked in an oven preheated to 170 to 180˚C for 50 to 60 minutes. -
icing
In the simplest version, sernik is served with some powdered sugar sprinkled on top. Alternatively, you can glaze it with melted chocolate, or with a traditional white glazing made with lemon juice and sugar, which is typical of Krakow-style sernik.
Recipe variations
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Sernik Wiedeński I
Ready in 1h 40minA popular Easter delicacy, sernik Wiedeński was named after the Austrian capital, Wien, and can be made with the bottom crust layer or without it. This version includes the bottom layer, and the recipe was adapted from the Polish Heritage Cookery cookbook by Maria and Robert Strybel is the most extensive and varied Polish cookbook ever published, lauded even by the great Julia Child. The top of the cake is glazed with a thin layer of fruit jam and cocoa glazing and decorated with some raisins.
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Sernik Wiedeński II
Ready in 1h 50minIn this variant of Vienna-style sernik, the cheesecake is without the bottom crust layer. An important detail of this recipe is that the eggs are not separated, which prevents sernik from rising too quickly during baking. The filling can be enhanced with orange peel or raisins, and the top is glazed with melted chocolate.
Traditional Sernik
PREP 10min
COOK 1h
READY IN 1h 10min
The following recipe describes the preparation method for classic sernik without a crust layer at the bottom. Sprinkle the top with some icing sugar, or glaze it with melted chocolate.
Ingredients
Traditional Sernik
1 kg twaróg cheese
250 g butter, softened
1 ⅓ cup icing sugar
6 eggs, divided
1 pack vanilla sugar
150 ml heavy cream (36%)
4 tbsp potato flour
breadcrumbs or ground almonds, for dusting the baking tin (optional)
Preparation
Traditional Sernik
Separate the egg whites from the egg yolks. Whip the egg whites and set them aside. Grind the twaróg cheese.
Set the electric mixer to the lowest speed and beat the butter. Add the egg yolks one by one, alternating them with icing sugar, while constantly mixing.
Increase the mixer speed to medium and add twaróg cheese, vanilla sugar, cream, and potato flour. Continue mixing until completely combined. Finally, gently fold in the egg white snow.
Grease a round, 26-cm baking tin with butter. Sprinkle some breadcrumbs or ground almonds on the bottom, or line the bottom with baking paper.
Pour sernik batter into the baking tin. Bake in an oven preheated to 170˚C for 60 minutes.
Allow sernik to cool, then sprinkle some icing sugar over the top.
Other Variations
-
Sernik Wiedeński I
Ready in 1h 40minA popular Easter delicacy, sernik Wiedeński was named after the Austrian capital, Wien, and can be made with the bottom crust layer or without it. This version includes the bottom layer, and the recipe was adapted from the Polish Heritage Cookery cookbook by Maria and Robert Strybel is the most extensive and varied Polish cookbook ever published, lauded even by the great Julia Child. The top of the cake is glazed with a thin layer of fruit jam and cocoa glazing and decorated with some raisins.
-
Sernik Wiedeński II
Ready in 1h 50minIn this variant of Vienna-style sernik, the cheesecake is without the bottom crust layer. An important detail of this recipe is that the eggs are not separated, which prevents sernik from rising too quickly during baking. The filling can be enhanced with orange peel or raisins, and the top is glazed with melted chocolate.
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