Poland / Dessert
Sernik
A dense curd cheesecake on a shortcrust base, made with twaróg rather than cream cheese.
Ingredients
- Firm curd cheese1 kg
- Flour250 g
- Butter200 g
- Sugar250 g
- Eggs6
- Potato starch50 g
- Soured cream150 ml
- Vanilla1
- Lemon zest1
- Raisins80 g
- Baking powder1 tsp
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the flour with a hundred grams of cold butter, a spoon of sugar, a yolk and the baking powder to a crumb and bring it into a dough.
Press the dough into a tin and bake it at 180 °C for fifteen minutes, to a pale gold.
Pass the curd through a sieve twice; the smoothness of the filling depends entirely on it.
Beat the remaining butter with the sugar until pale, add the yolks one by one, then the curd, soured cream, starch, vanilla and zest.
Whip the whites with a pinch of salt to firm peaks and fold them in with a spatula in three additions.
Fold in the raisins, pour the filling onto the base and level it.
Bake at 160 °C for fifty-five minutes, then switch the oven off and leave the cake inside with the door ajar for an hour.
