Sernik (Polish Baked Cheesecake with Quark)
Why this recipe works
- Dense, creamy texture: Quark or twaróg gives the cheesecake a close, smooth crumb with the light tang expected from Polish sernik.
- Balanced richness: Sour cream, lemon zest and vanilla keep the filling bright enough to balance the eggs, butter and sugar.
- Better after chilling: A proper chill firms the filling so the cheesecake slices neatly and holds its shape.
Get the most out of this recipe
Timing notes
- Cool gradually: Leaving the cheesecake in the switched-off oven with the door slightly open helps the filling settle gently and reduces the chance of cracking.
- Chill before slicing: At least 2 hours in the fridge is needed for clean slices, though an overnight chill gives the neatest result.
Ingredient notes
- Choose the right cheese: Twaróg is traditional, but smooth quark works well here. If the cheese looks watery, drain off excess liquid before mixing.
- Control the tang: Sour cream gives a lightly sharp finish, while crème fraîche makes the filling a little richer and softer in acidity.
Texture tips
- Mix gently once the eggs go in: Whisk just until each egg disappears into the filling; too much air can make the cheesecake rise, then crack as it cools.
- Look for a gentle wobble: The edges should be set while the centre still moves slightly. It will continue to firm as it cools and chills.
Make-ahead tips
- Make it the day before: Sernik is well suited to advance baking because the chilled texture improves and slicing becomes easier.
- Freeze individual slices: Wrap slices well and freeze for later. Defrost overnight in the fridge, then dust with icing sugar just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm cake pan and line the base with baking paper.
- Melt the butter and cool it for 2 minutes so it is warm, not hot. Whisk in the flour until smooth, then spread this thinly over the base of the pan.
- In a large bowl, whisk the quark cheese with the sour cream, caster sugar and salt until evenly combined. Finely grate in the lemon zest, then whisk in the vanilla extract.
- Add the eggs one at a time, whisking just until each disappears into the mixture. Avoid over-mixing, which can make the cheesecake rise and crack.
- Pour the filling into the prepared pan and level the top. Bake for 55 to 70 minutes, until the edges are set and the centre still has a gentle wobble.
- Turn the oven off, open the door slightly, and leave the cheesecake inside for 30 minutes to cool gradually. Remove and cool completely at room temperature.
- Chill the cheesecake for at least 2 hours for clean slices. Just before serving, dust with the icing sugar.
Recipe notes
Tips
- For the neatest slices, chill overnight and cut with a knife warmed under hot water, wiping between cuts.
- If serving vulnerable groups, use eggs that are within date and bake until the centre reaches at least a gentle set with no liquid wobble.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace sour cream with crème fraîche for a slightly richer, less tangy finish.
Storage
- Refrigerate up to 4 days
- Keep covered in the fridge. Freeze slices well wrapped for up to 2 months; defrost overnight in the fridge and dust with icing sugar just before serving.
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Recipe overview
- Servings: 10 servings
- Total time: 5h (30min active)
- Difficulty: Medium
- Cuisine: Polish
-
Allergens:
Eggs Gluten Milk Wheat
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