Sernik - Polish cheesecake

80 min

Method

• Preheat oven to 180 °C.
• If adding raisins, first soak them in hot water for about 15 minutes, then squeeze the water out.
• Beat together all the ingredients for the batter (except cocoa) by hand or in a food processor. Work quickly to keep the batter cold.
• Turn the batter into a baking tray (approx. 35cmx23cm) lined with baking paper.
• For a fancier sernik, sprinkle cocoa over the batter (will look like a fine brown line separating the bottom and top layer).
• Start making the cheese layer by separating egg yolks from egg whites.
• Beat the cream cheese with the egg yolks and sugar until the sugar has dissolved.
• Add the potato starch and melted butter and beat again.
• Beat the egg whites with a pinch of salt in a separate bowl until stiff.
• Using a spoon, carefully fold the beaten egg whites into the cheese mixture. Stir in one direction, very slowly.
• At this stage, you can add raisins if you like to the cheese layer.
• Pour the cheese mixture over the batter.
• Bake for 65 minutes.

The author of the recipe is Karolina Klesta and the original recipe is published here: https://polishfoodies.com/polish-cheesecake-sernik-recipe/ (polishfoodies.com)

Ingredients

• 360 g all-purpose flour
• 225 g butter
• 1 tsp baking powder
• 2 tbsp sour cream
• 3 tbsp sugar
• 2 tbsp cocoa (optional)
• 200 g raisins (optional)

Cheese layer:

• 2 kg cream cheese
• 180 g sugar
• 8 eggs
• 4 tbsp potato starch
• 6 tbsp melted butter

Nutritional value per serving/per 100 g

Allergen content

Last revised: 10/06/23, Published: 23/05/23