Sernik
Sernik is Poland's national cheesecake, considered one of the most beloved desserts in Polish cuisine, with roots reaching back at least to the 18th century. Unlike American cheesecake based on cream cheese, sernik uses twaróg, a fresh farmer's cheese traditional to Central Europe, which gives a firmer texture and a slightly tangier, less sweet flavour. Every region and every family in Poland has its own preferred variant — some with a shortcrust base, others with no base at all, some with raisins or a chocolate glaze, others plain, with just a hint of lemon zest. Sernik is a fixture at Easter tables and festive occasions, and the reputation of quality twaróg cheese, especially freshly ground from the market, is a serious topic of discussion among experienced Polish housewives.
Twaróg cheese
Fresh farmer's cheese, finely ground
Rich batter
Plenty of egg yolks for a velvety texture
Lemon zest
A subtle citrus note running through the filling
Shortcrust base
A thin, lightly sweet base crust
Ingredients 4 servings
- 1 kg twaróg cheese, finely ground
- 150 g soft butter
- 200 g sugar
- 6 large eggs, separated
- 2 tbsp semolina
- Zest of 1 lemon
- 1 tsp vanilla extract
- 250 g shortcrust pastry, for the base
- 50 g raisins, optional
How to make it
- 1Preheat the oven to 170°C and press the shortcrust pastry into the base of a round springform tin, then bake for 10 minutes to firm up slightly.
- 2Beat the soft butter with the sugar until fluffy and pale, then add the egg yolks one at a time, beating well after each.
- 3Add the finely ground twaróg cheese, semolina, lemon zest and vanilla extract, mixing until the batter is smooth and even.
- 4Whip the egg whites separately with a pinch of salt until stiff peaks form, then gently fold them into the cheese mixture with smooth, bottom-to-top strokes.
- 5If using raisins, scatter them over the baked base before pouring in the batter.
- 6Pour the batter over the base and level the surface with a spatula.
- 7Bake at 160°C for 55-60 minutes, until the edges are golden and the middle is firm but still slightly wobbly.
- 8Let it cool completely in the oven with the door ajar, then at room temperature, to prevent cracking.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
