Creamy Polish Sernik Cheesecake
Introduction
Creamy Polish Sernik Cheesecake is a delightful dessert that brings a taste of Poland to your kitchen. This cheesecake is rich, creamy, and has a lovely texture that melts in your mouth. Made from twaróg cheese, which is similar to ricotta or farmer’s cheese, this dessert is a favorite among many and is perfect for special occasions or a simple family dinner.
Why Make This Recipe
If you love cheesecake but want to try something new, then making a Polish Sernik is a great choice. It offers a unique flavor and texture that sets it apart from traditional cheesecakes. Plus, it is easy to make and requires simple ingredients. This recipe will impress your friends and family, making it a perfect addition to any gathering.
How to Make Creamy Polish Sernik Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 lbs twaróg cheese (or well-drained ricotta or farmer’s cheese), room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Pinch of salt
Directions
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the crust ingredients together, then press them evenly into the bottom of the pan. Bake for 10 minutes and let it cool.
- In a large bowl or food processor, blend the twaróg cheese until smooth.
- Add the sugar, eggs, sour cream, heavy cream, cornstarch, flour, vanilla, lemon zest, and salt to the cheese. Beat until smooth and creamy, but do not overmix.
- Pour the filling over the cooled crust and tap gently to remove air bubbles.
- Bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
- Chill in the fridge for at least 4 hours or overnight before slicing.
- Serve plain, dusted with powdered sugar, or with fresh berries for a traditional Polish delight.
How to Serve Creamy Polish Sernik Cheesecake
The best way to serve this cheesecake is chilled and sliced into wedges. You can enjoy it plain, or add a dusting of powdered sugar on top. Fresh berries make a lovely addition, adding both color and flavor.
How to Store Creamy Polish Sernik Cheesecake
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator, where it will stay fresh for about five days. If you have leftovers, you can also freeze it, but be sure to wrap it well to prevent freezer burn.
Tips to Make Creamy Polish Sernik Cheesecake
- Make sure all your ingredients, especially the cheese and eggs, are at room temperature for the best texture.
- Don’t overmix the filling to keep the cheesecake light and fluffy.
- Let the cheesecake cool slowly in the oven; this helps prevent cracks.
Variations
You can add different flavors to your Sernik by mixing in chocolate chips, or adding fruit purees to the filling. Another variation is using different citrus zests, such as orange, for a unique twist.
FAQs
1. Can I use a different type of cheese?
Yes! You can use well-drained ricotta or farmer’s cheese if twaróg cheese is not available.
2. How long can I keep leftover cheesecake in the fridge?
You can keep leftover cheesecake in the fridge for about five days if stored correctly.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly and it should last for up to three months in the freezer.
Enjoy making and sharing your Creamy Polish Sernik Cheesecake!
