Indulge in the rich tradition of Polish cuisine with our Classic Sernik, a quintessential Polish Cheesecake that stands as a testament to the timeless allure of simple, yet profound flavors. This beloved dessert, known for its creamy, dense filling and unique texture, is a staple at Polish gatherings, offering a slice of comfort and celebration in every bite. Infused with a hint of vanilla or lemon zest, and nestled atop a crumbly shortcrust base, this cheesecake promises to take you on a culinary journey through the heart of Poland.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Cooling Time: 4 hours
- Total Time: 5 hours 30 minutes
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice
Nutritional Information (Per Serving)
- Calories: 300 kcal
- Protein: 7 g
- Carbohydrates: 25 g
- Fat: 18 g
- Fiber: 0 g
- Sugar: 15 g
- Sodium: 200 mg
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup sugar
- 1 egg yolk
- A pinch of salt
- For the Filling:
- 2 lbs (about 900g) farmer's cheese or ricotta, well-drained
- 1 cup sugar
- 4 large eggs, separated
- 1/4 cup sour cream
- Zest of 1 lemon (optional)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Detailed Method of Preparation
- Combine flour, butter, sugar, egg yolk, and salt in a food processor until crumbly. Press the mixture into the bottom of a greased 9-inch springform pan. Chill in the refrigerator.
- In a large bowl, blend the farmer's cheese (or ricotta) with sugar, egg yolks, sour cream, lemon zest (if using), and vanilla extract until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
- Preheat the oven to 325°F (165°C).
- Pour the filling over the chilled crust and smooth the top.
- Bake for about 1 hour or until set and lightly golden on top. The center should still be slightly wobbly.
- Turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually for about 1 hour. Then, chill in the refrigerator for at least 4 hours or overnight.
- Dust with powdered sugar before serving.
Tips for Culinary Success
- Ensure the farmer's cheese or ricotta is well-drained to prevent a soggy cheesecake.
- For a smoother texture, blend the cheese mixture until completely smooth.
- The slow cooling process helps prevent cracks on the surface of the cheesecake.
Frequently Asked Questions (FAQs)
Can I use cream cheese instead of farmer's cheese or ricotta?
Traditional Sernik uses farmer's cheese for its unique texture, but cream cheese can be used for a creamier version.
How can I store leftovers?
Store covered in the refrigerator for up to 5 days.
Can Sernik be frozen?
Yes, wrap the cheesecake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
The Classic Sernik is more than just a dessert; it's a cherished emblem of Polish culinary heritage, inviting you to savor its creamy texture and delicate flavors. Whether enjoyed as a festive treat or a comforting end to a meal, this Polish Cheesecake promises a moment of pure bliss. Embrace the tradition, the warmth, and the love baked into every slice of Sernik, and let it inspire a sweet connection to the rich tapestry of Polish cuisine.