Sernik is the name of the renowned cheesecake from Poland, which is considered a highlight of Polish cuisine. Its preparation involves a shortcrust pastry base with a high filling of layered cheese, sugar and eggs, which is refined with raisins, orange peel and other delicacies.
The use of Twarog, also known as Polish Farmer’s Cheese, is what distinguishes it from any other type of cheesecake.
This well-known cake specialty, which is popular throughout Poland, is available in various different versions. You can find different versions of Sernik, some of which are enriched with raisins, almonds or other nuts or those that are flavored with rum and vanilla.
Origin & Cultural Significance
Incidentally, Sernik got its name from its main ingredient ‘Ser’, which simply translates to cheese in Polish. But as simple as the naming of this sweet specialty may seem, its taste is just as exclusive and unique.
Of course, the key game-changer here is the low-fat quark cheese which is used widely across Poland.
Even though in Poland cakes and desserts are often taken as a second breakfast in the morning, a piece of Sernik is suitable at any time of the day. With it, you can start the day with pleasure at the breakfast table or end the lunch menu with something sweet and cheesy.
Sernik is also delightful as a complementing pastry with afternoon coffee. The dessert is usually served well chilled and is a refreshing snack between meals throughout the day.
- 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
- 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.
Amount Per Serving: Calories: 312Total Fat: 13.2gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCarbohydrates: 36gProtein: 10.2g