Traditional Polish Cheesecake (Sernik)
Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg – a type of curd cheese that has been used in desserts for hundreds of years.
It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna
RECIPE INGREDIENTS
2 lb of farmer’s cheese
6 eggs, separated
1 cup of powdered sugar
1 cup of heavy whipping cream
2 tablespoons of potato flour
1 teaspoon vanilla
Pinch of salt
1 egg yolk
2 tablespoons of milk
DIRECTIONS ON TRADITIONAL POLISH CHEESECAKE (SERNIK)
Place farmer’s cheese in a food processor with a blade attachment and blend until smooth (a
for about 5-6 minutes and until lump free.
Preheat oven to 165°C / 330°F.
Break and separate egg yolks from egg whites and place egg yolks in a large mixing bowl. Add sugar and whisk on high for 2-3 minutes, until well blended. Mix whipping cream with flour and vanilla in a separate bowl
Change whisk to a mixing paddle and add whipping cream mixture to egg/sugar mixture and mix just until combined. Continuously mixing add blended cheese. Mix just until blended.
In a separate bowl whisk egg whites with a pinch of salt to form a stiff foam. Gently fold into cheese mixture.
Prepare a 10 inch / 25 cm spring form by cutting out a circle in parchment paper big enough to cover the bottom. With a little bit of butter and your fingers grease the inner side of spring pan and sprinkle with bread crumbs. Shake off access.
In a small bowl with a fork combine together 1 egg yolk with milk.
Gently spoon cheese mixture into pan, even out. Spoon egg yolk/milk mixture onto the top on cheesecake batter.
Bake for 1 hour. If the top starts to brown too much, cover with a piece of tin foil. Turn oven off and let cake cool in the oven for about 10 min, then crack the door and let cool completely.
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
2 lb of farmer's cheese
6 eggs, separated
1 cup of powdered sugar
1 cup of heavy whipping cream
2 tablespoons of potato flour
1 teaspoon vanilla
Pinch of salt
1 egg yolk
2 tablespoons of milk
Instructions
- Place farmer's cheese in a food processor with a blade attachment and blend until smooth for about 5-6 minutes and until lump free.
- Preheat oven to 165°C / 330°F.
- Break and separate egg yolks from egg whites and place egg yolks in a large mixing bowl. Add sugar and whisk on high for 2-3 minutes, until well blended. Mix whipping cream with flour and vanilla in a separate bowl
- Change whisk to a mixing paddle and add whipping cream mixture to egg/sugar mixture and mix just until combined. Continuously mixing add blended cheese. Mix just until blended.
- In a separate bowl whisk egg whites with a pinch of salt to form a stiff foam. Gently fold into cheese mixture.
- Prepare a 10 inch / 25 cm spring form by cutting out a circle in parchment paper big enough to cover the bottom. With a little bit of butter and your fingers grease the inner side of spring pan and sprinkle with bread crumbs. Shake off access.
- In a small bowl with a fork combine together 1 egg yolk with milk.
- Gently spoon cheese mixture into pan, even out. Spoon egg yolk/milk mixture onto the top on cheesecake batter.
- Bake for 1 hour. If the top starts to brown too much, cover with a piece of tin foil. Turn oven off and let cake cool in the oven for about 10 min, then crack the door and let cool completely.
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Ingredients
2 lb of farmer's cheese
6 eggs, separated
1 cup of powdered sugar
1 cup of heavy whipping cream
2 tablespoons of potato flour
1 teaspoon vanilla
Pinch of salt
1 egg yolk
2 tablespoons of milk
Instructions
- Place farmer's cheese in a food processor with a blade attachment and blend until smooth for about 5-6 minutes and until lump free.
- Preheat oven to 165°C / 330°F.
- Break and separate egg yolks from egg whites and place egg yolks in a large mixing bowl. Add sugar and whisk on high for 2-3 minutes, until well blended. Mix whipping cream with flour and vanilla in a separate bowl
- Change whisk to a mixing paddle and add whipping cream mixture to egg/sugar mixture and mix just until combined. Continuously mixing add blended cheese. Mix just until blended.
- In a separate bowl whisk egg whites with a pinch of salt to form a stiff foam. Gently fold into cheese mixture.
- Prepare a 10 inch / 25 cm spring form by cutting out a circle in parchment paper big enough to cover the bottom. With a little bit of butter and your fingers grease the inner side of spring pan and sprinkle with bread crumbs. Shake off access.
- In a small bowl with a fork combine together 1 egg yolk with milk.
- Gently spoon cheese mixture into pan, even out. Spoon egg yolk/milk mixture onto the top on cheesecake batter.
- Bake for 1 hour. If the top starts to brown too much, cover with a piece of tin foil. Turn oven off and let cake cool in the oven for about 10 min, then crack the door and let cool completely.