Sernik

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175°C conventional heat. Lightly grease a small 12-14 cm round cake tin or loaf tin with the butter, then dust with the flour and tap out the excess. If your twaróg is not smooth, mash it very thoroughly with a fork or press it through a sieve for a finer filling.

   5 g unsalted butter5 g plain flour250 g twaróg cheese, twice-ground or very well mashed
2. 2

   Make the shortcrust base: rub the flour, cold butter, sugar, and salt together with your fingertips until the mixture resembles fine crumbs. Add the egg yolk and mix just until a dough forms; do not overwork or the crust will toughen.

   60 g plain flour30 g cold unsalted butter12 g caster sugar1 yolk (about 18 g) egg yolk1 pinch fine salt
3. 3

   Press the dough evenly into the bottom of the prepared tin. Prick lightly with a fork and bake for 10 minutes, just until the surface looks set and barely blond. This prevents a soggy base.

4. 4

   Meanwhile, prepare the filling. In a bowl, whisk the egg with the sugar until combined and slightly lighter. Whisk in the sour cream, melted butter, vanilla extract, cornstarch, and lemon zest until smooth.

   1 large egg55 g caster sugar40 g sour cream20 g unsalted butter, melted and cooled slightly5 ml vanilla extract8 g cornstarch1 tsp lemon zest
5. 5

   Add the twaróg and mix until fully combined and mostly smooth; avoid whipping in too much air, which can cause cracking. Fold in the raisins evenly.

   250 g twaróg cheese, twice-ground or very well mashed20 g raisins
6. 6

   Pour the filling over the pre-baked base and smooth the top. Bake for 28-32 minutes, until the edges are set but the center still has a slight wobble when the tin is gently shaken.

7. 7

   Turn off the oven, crack the door open, and let the sernik sit for 10 minutes. This gentle cooling helps reduce sinking and cracking.

8. 8

   Remove from the oven and cool for another 5 minutes before slicing. Serve slightly warm or at room temperature for the best creamy texture.

Origin & History

Sernik is one of Poland’s most beloved cakes, traditionally made with twaróg rather than cream cheese, which gives it a lighter, slightly tangy character. Versions of baked cheese cakes have existed in Central Europe for centuries, and sernik became a staple for holidays, family gatherings, and Sunday coffee tables across Poland.