Description
Classic Polish sernik—rich, creamy cheesecake with a tender crust and subtle citrus notes. Smooth, elegant, and perfect for any celebration or cozy dessert.
Ingredients
- Quark or Farmer’s Cheese: 1 kg – the traditional base that gives sernik its signature texture.
- All‑Purpose Flour: ¾ cup – for crust base and a bit of structure.
- Butter (unsalted): 6 tablespoons – makes the crust rich and golden.
- Sugar: 1 cup – sweetens the filling to balance the cheese tang.
- Egg Yolks: 4 – add richness, creaminess, and color.
- Egg Whites: 4, beaten stiff – lighten the filling and make it airy.
- Sour Cream: ½ cup – for additional creaminess and smooth texture.
- Vanilla Extract: 2 teaspoons – adds warmth and aroma.
- Grated Lemon Zest: from 1 lemon – brightness and subtle citrus lift.
- Baking Powder: 1 teaspoon – gentle lift without collapse.
Instructions
- Preheat Oven & Prepare Pan: Preheat to 350 °F (175 °C). Grease a springform pan and line the bottom with parchment.
- Make the Crust: Combine flour, butter, and a little sugar. Press into the pan base and bake briefly until lightly golden.
- Prepare the Filling: Mix quark (or farmer’s cheese), sugar, egg yolks, sour cream, vanilla, and lemon zest until smooth.
- Fold in Egg Whites: Gently fold in whipped egg whites to lighten the mixture.
- Bake: Pour filling over crust, smooth the top. Bake at 350 °F for about 50‑60 minutes or until set but lightly jiggly at center.
- Cool Gradually: Turn off oven, prop door slightly, let cake cool in oven to prevent cracking.
- Chill & Serve: Refrigerate for at least 4 hours or overnight. Slice and serve plain or with fruit topping.
Notes
- Tip: Use full‑fat quark or farmer’s cheese for best texture.
- Variation: Add a layer of fruit compote (cherries, blueberries) on top before serving.
- Freezing: Individual slices can be frozen; thaw in fridge before serving.