Sernik or Polish cheesecake

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By Ángela

Another cheesecake more for our cookbook. This one that we bring you comes from Poland and differs from the classic in that it has a more squishy texture when made with flour and cottage cheese, less creamy than spreadable cheese.

Poles usually take it with meringue and Krupnik, a honey liquor that we can well substitute for our Sweet wine.

Sernik or Polish cheesecake

Print recipe

Another cheesecake for our recipe book. This one that we bring you comes from Poland and it is delicious

Sernik or Polish cheesecake
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 12
  • Total time:

Ingredients

For the mass:

  • 15 gr. sugar
  • 1 egg
  • 60 gr. of butter
  • 125 gr. Of flour
  • half a teaspoon of baking powder

Cream cheese:

  • 500 gr. fresh cheese or cottage cheese
  • 200 gr. Of flour
  • 5 eggs
  • 75 gr. of butter
  • 1 lemon
  • 5 gr. yeast powder
  • 200 gr. icing sugar
  • 1 vanilla bean
  • 100 ml. sweet wine
  • 75 gr. raisin (optional)

Preparation

  1. Hours before starting to make the cake, we must soak the raisins in the sweet wine.

  2. To prepare the crust, we mix all the ingredients and knead for several minutes with our hands until we obtain a sandy and compact dough. With this mixture we cover a previously greased or removable mold. We will squeeze it with the palms of the hands with a spoon so that it takes the shape of the base and remains compact.

  3. To prepare the cream cheese, we separate the yolks from the whites. We reserve the last ones and beat the yolks in a bowl together with the cottage cheese and the melted butter.

  4. Separately, we mix the yeast with the flour, the icing sugar, the grated lemon peel and the vanilla seeds. Add this preparation little by little to the egg and cheese mixture until it is fully integrated.

  5. We passed the resulting mixture to the mold in which we had the crust and distributed the soaked raisins. We put the cake in the preheated oven at 150 degrees for approximately 75 minutes or until when pierced with a knife it comes out reasonably dry.

  6. The reserved whites are used to make a meringue with a little sugar and spread over the sernik.

Recipe inspired by the image of Easteuropeanfood


Discover other recipes of: Breakfasts and Snacks, Desserts for Children

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  1.   crystalsalt said
    ago 11 years

    Hi, the cake looks great, but I have a question. I understand that the yeast in the base is baker's yeast, in the case of the cream cheese as well? or when you made it you used chemical yeast. I would be grateful if you could answer me. Thanks.

    Reply to Cristalsalt