DessertCat
sernik

Sernik — Polish baked cheesecake

Sernik is the canonical Polish baked cheesecake — made with twaróg (fresh quark cheese), often on a thin shortcrust base, with raisins or candied peel mixed in, baked until just-set and golden on top. The texture is denser than Italian ricotta cheesecake and tangier than American cream-cheese cheesecake.

i. Origin & history

Sernik is a Polish baking institution — every household has a recipe. The twaróg cheese is the defining ingredient; outside Poland, well-drained quark or strained ricotta is the closest substitute.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

  • 1 kg twaróg cheese (or 500 g quark + 500 g cream cheese)
  • 250 g sugar
  • 6 eggs
  • 60 g cornstarch
  • 60 g melted butter
  • Zest of 1 lemon
  • 2 tsp vanilla
  • 60 g raisins (optional)
  • 200 g plain flour + 100 g sugar + 100 g butter + 1 yolk (shortcrust base)

iii. Method

  1. Make shortcrust; press into a 24 cm springform tin; blind-bake 15 min at 180 °C.
  2. Drain twaróg in muslin 30 min if wet. Press through a sieve.
  3. Beat twaróg, sugar, eggs, cornstarch, butter, zest and vanilla. Stir in raisins.
  4. Pour over the base. Bake at 160 °C for 60-70 min until set with a slight wobble.
  5. Cool fully in the tin before unmoulding.

iv. Tips & common mistakes

  • Use the freshest ingredients you can. The recipe relies on them.
  • Read the method through first. Several steps must be ready in advance.
  • Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Sernik krakowski adds a lattice of pastry on top. Lemon sernik emphasises citrus. Modern sernik uses cream cheese or mascarpone.

vi. Common questions

What is sernik?

Sernik is polish baked cheesecake, from eastern european cuisine. The texture is denser than Italian ricotta cheesecake and tangier than American cream-cheese cheesecake

Where is sernik from?

Sernik is from the eastern european dessert tradition; the recipe and history are detailed above.

How long does sernik keep?

See the storage note in the Quick facts panel: 4 days refrigerated.

vii. More from Eastern European