Polish baked cheesecake, known as Sernik, is a beloved dessert with a rich history and a uniquely creamy texture. Unlike its American counterpart, this classic Polish cheesecake relies on twaróg (a type of farmer’s cheese) for a dense yet smooth consistency. Its subtle sweetness and delicate crust—or sometimes no crust—make it a staple at Polish celebrations, from Easter to Christmas.
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The origins of Sernik are centuries old and deeply rooted in Polish culinary traditions. Historians believe cheesecake was introduced to Poland in the 17th century and evolved into the beloved dessert we know today.
What sets Polish cheesecake apart is its use of twaróg, which gives it a distinctively rich yet light texture. If you can’t find twaróg, ricotta or quark are acceptable substitutes, though the flavor will vary slightly.
Key Characteristics of Polish Baked Cheesecake Recipe
- Dense yet creamy – Unlike fluffy New York cheesecake, Sernik has a firmer, velvety texture.
- Farmer’s cheese base – Twaróg is essential for authenticity.
- Subtle sweetness – Less sugar than American versions, allowing the cheese flavor to shine.
- Optional crust – Some recipes use a shortcrust pastry, while others are crustless.
Ingredients for Authentic Polish Cheesecake
(Quantities for a 9-inch/23-cm springform pan)
For the Crust (Optional)
- 200g all-purpose flour
- 100g cold butter, cubed
- 50g powdered sugar
- 1 egg yolk
- Pinch of salt
For the Cheesecake Filling
- 1kg twaróg (Polish farmer’s cheese) – Smooth, dry variety works best
- 200g granulated sugar
- 4 large eggs, room temperature
- 100g unsalted butter, melted and cooled
- 1 tsp vanilla extract (or zest of 1 lemon for variation)
- 2 tbsp potato starch (or cornstarch) – Helps prevent cracking
Step-by-Step Instructions
1. Prepare the Crust (If Using)
- Combine the flour, powdered sugar, and salt in a mixing bowl.
- Work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and knead gently until a dough forms.
- Press the dough evenly into the pan and refrigerate for 30 minutes.
- Blind bake at 180°C (350°F) for 15 minutes until lightly golden.
2. Make the Cheesecake Filling
- Press the twaróg through a fine-mesh sieve to achieve a silky consistency.
- Gradually beat in the sugar, then add the eggs one at a time, mixing just until combined.
- Stir in the melted butter, vanilla, and potato starch until smooth.
3. Bake the Cheesecake
- Pour the filling into the prepared crust (or directly into a greased pan if making a crustless version).
- Bake at 160°C (320°F) for 50-60 minutes until the edges are firm but the center still wobbles slightly when gently shaken.
- Turn off the oven, prop the door ajar with a wooden spoon, and let the cheesecake cool gradually inside for 1 hour to minimize cracking.
Common Mistakes to Avoid
- Overmixing – This leads to air pockets and cracks.
- Skipping room-temperature eggs – Causes uneven texture.
- Baking at high heat – Results in a dry, cracked surface.
- Not cooling gradually – Rapid temperature changes cause sinking.
Serving & Storing Polish Baked Cheesecake Recipe
- Serve chilled, dusted with powdered sugar or topped with berry compote.
- *Refrigerate leftovers in an airtight container for 4-5 days to maintain freshness.
- Freeze (without toppings) for up to 3 months—thaw overnight in the refrigerator before serving.
FAQs About Polish Baked Cheesecake Recipe
What cheese is best for Polish cheesecake?
Twaróg is traditional, but ricotta or quark can be substituted if needed.
Why did my cheesecake crack?
Overbaking, rapid cooling, or too much air in the batter are common causes.
Can I make it gluten-free?
Yes—skip the crust or use a gluten-free flour blend.
How do I know when it’s done?
The outer edges should appear set, while the inner 2–3 inches should jiggle slightly when the pan is nudged.
Final Thoughts
This classic Polish baked cheesecake is a delightful balance of richness and simplicity. Whether you stick to tradition or experiment with flavors like lemon zest or chocolate swirls, Sernik is a dessert worth mastering.
For another great dessert, check out these Mini Crème Brûlée Cheesecakes—a bite-sized gourmet treat.