Polish Sernik (Cheesecake) Recipe
Sernik derives its name from its primary ingredient, ser, the Polish word for cheese. While its name is straightforward, the flavor of this sweet treat is anything but ordinary offering a truly unique and delightful experience.The secret lies in the use of low-fat quark cheese, a staple in Polish cuisine, which gives Sernik its distinct character.In Poland, cakes and desserts often double as a second breakfast, but Sernik is versatile enough to be enjoyed at any time of the day. Whether starting your morning with a touch of indulgence or ending a meal with something sweet and cheesy, Sernik is always a perfect choice.
Ingredients
- Flour – 200g
- Sugar – 180g
- Salt – According to taste
- Cold Butter- 100g
- Eggs – 4
- Raisins – 100g
- Rum – 2-4 tbsp
- Low-fat Quark (Twarog) – 500g
- Cream – 50g
- Liquid butter – 30g
- Lemon Juice – 1 tbsp
- Lemon Zest – 1 tbsp
Instructions
- Preheat the oven at 200°C (top and bottom heat). Grease the baking pan. Soak the raisins for the topping in rum.
- For the dough, mix 200g flour with 60g sugar and a pinch of salt. Add the cold butter in pieces with an egg and quickly work into a smooth dough. Roll out the dough on a floured work surface, line the mold with it and form an edge. Once ready, store it in a cool place.
- Take three fresh eggs. Beat the egg whites with a pinch of salt until stiff, stir the egg yolks with the sugar until frothy. Stir in the well-drained quark, lemon juice, butter, cream, and zest and flour. Fold in the drained raisins along with the egg whites.
- Pour the mixture into the mold and spread evenly. Bake the cake on the middle rack for about 50-60 minutes (do a stick test to check doneness). Enclose with aluminum foil if it becomes too dark.
- The cake always tastes best the following day. If necessary, cool slightly and sprinkle with powdered sugar right before serving.
Nutrition
Calories: 312kcalCarbohydrates: 36gProtein: 10.2gFat: 13.2gSaturated Fat: 5g
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