Sernik: Classic Polish Cheesecake on a Shortcrust Base

Method15 steps

1. 1

   Step 1: Keep the shortcrust butter cold and let the separate 110 g filling butter soften while preparing the base. Keep the cheese and separated egg portions refrigerated until shortly before mixing. The 2 base yolks, 3 filling yolks and 5 filling whites come from the same 5 separated eggs.

   Uses Separate 110 g filling butter, softened for later mixing

2. 2

   Step 2: Put the 250 g wholewheat flour, separate 2 base yolks, cold roughly chopped 110 g base butter, separate 2 tbsp base powdered sugar and 1 tbsp 18% sour cream in a bowl. Work them together just until combined into a shortcrust dough ball, with no large butter lumps.

   Uses 250 g wholewheat flour for the base · 2 egg yolks for the base · Cold separate 110 g butter for the base · 2 tbsp powdered sugar for the base · 1 tbsp 18% sour cream for the base

3. 3

   Step 3: Cover the dough ball and refrigerate for 20–30 minutes while preparing the cheese.

   Chill shortcrust dough · 30 minUses All the combined shortcrust dough

4. 4

   Step 4: Grind all 1 kg plain full-fat twaróg until smooth and lump-free. With a meat grinder, use its smallest holes and pass the cheese through at least twice; the author also permits a ricer or blender. Keep the ground cheese chilled if mixing is delayed.

   Uses All 1 kg plain full-fat Polish twaróg

5. 5

   Step 5: Preheat the oven to the author’s 180°C / 360°F setting, with the fan off. Line a 25 cm / 10-inch round loose-bottom cake pan with parchment and grease its sides with the separate extra butter as needed.

   Uses Separate extra butter for the pan sides; amount unmeasured

6. 6

   Step 6: Take the chilled shortcrust dough from the fridge. Roll it to fit the prepared pan or press small chunks in by hand, joining them into one even pastry layer.

   Uses All the chilled shortcrust dough

7. 7

   Step 7: Bake the pastry base at 180°C / 360°F for the source’s 15-minute guide, until lightly golden. Remove it from the oven and leave the oven on for the filled cake.

   Bake shortcrust base · 15 minUses The shortcrust dough lining the prepared cake pan

8. 8

   Step 8: In a large mixing bowl, beat the separate 200 g filling sugar, 2 tsp vanilla extract and separate 3 filling yolks with an electric mixer for the author’s 3-minute guide, until combined. The 2 base yolks are already in the pastry.

   Uses 200 g sugar for the filling · 2 tsp vanilla extract · 3 egg yolks for the filling

9. 9

   Step 9: Add all the smooth ground twaróg and the separate softened filling butter to the yolk-sugar mixture. If that mixture is loose, add the optional 2 tbsp potato starch. Mix for the author’s 3–4-minute guide until evenly combined.

   Uses All the beaten filling yolks, sugar and vanilla · All the smooth ground twaróg · All the separate softened 110 g filling butter · Optional 2 tbsp potato starch, only if the mixture is loose

10. 10

    Step 10: In a separate clean grease-free bowl, beat all 5 egg whites until they hold stiff peaks.

    Uses All 5 egg whites for the filling

11. 11

    Step 11: Gently fold all the stiff beaten whites into the prepared cheese mixture with a spatula. Stop when incorporated so the mixture stays aerated.

    Uses All the stiff beaten egg whites · All the mixed twaróg filling with its optional starch if used

12. 12

    Step 12: Gently fold the 2 tbsp chopped candied orange peel and, if using, the optional 2 tbsp raisins into the aerated cheese filling.

    Uses All the aerated cheese filling · 2 tbsp chopped candied orange peel · Optional 2 tbsp raisins

13. 13

    Step 13: Pour all the prepared cheese filling over the pre-baked pastry base. Bake at 180°C / 360°F with the fan off for the author’s 60-minute guide, until the filling has set and the center is no longer liquid.

    Bake filled sernik · 60 minUses All the complete twaróg filling with optional raisins if used · The pre-baked shortcrust base in its cake pan

14. 14

    Step 14: Switch off the oven and leave the baked cheesecake inside for 30 minutes. Then open the door slightly to let heat escape before moving the pan to a rack. Refrigerate promptly, within 2 hours of switching off the oven, without waiting for the cake to reach room temperature. Allow it to finish cooling in the fridge before slicing.

    Rest sernik in switched-off oven · 30 minUses The baked twaróg cheesecake in its pan

15. 15

    Step 15: Once cooled, sprinkle the cake with the separate 2 tsp finishing powdered sugar. Cut the one cheesecake into the source’s 12 dessert portions. Keep leftovers refrigerated for the author’s up to 4 days. If freezing, package fresh portions airtight, use within the author’s 2 months and thaw overnight in the fridge.

    Uses The cooled baked cheesecake · Separate 2 tsp powdered sugar for finishing