Polish Sernik Cheesecake with Raisins
Polish sernik is a cheesecake built around twarog, a fresh farmer cheese with a gentle tang and a fine, slightly grainy texture. When the cheese is well pressed and blended smooth, it bakes into a dense, custardy filling that feels richer than it is and keeps the clean dairy flavor at the center.
This version folds plump raisins into the vanilla-scented batter and adds a little lemon zest to brighten the cheese. A spoonful of sour cream softens the texture, while a small amount of potato starch helps the cake slice neatly after a slow cool.
The key is not to rush the bake or the cooling. Sernik should come out set around the edges with a faint wobble in the center, then rest in the turned-off oven before chilling. That gradual cooling gives the cheesecake its classic compact slice without a dry or crumbly finish.
Serve it plain, dusted with confectioners' sugar, or with strong coffee or tea. The raisins taste best after the cake has chilled overnight, when they have settled into the creamy cheese and the vanilla has rounded out.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment.
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2
Place the raisins in a small bowl, cover with hot water, and let them soak for 10 minutes. Drain well and pat dry.
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3
Press the farmer cheese through a fine mesh sieve or blend it briefly in a food processor until smooth but not runny.
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4
In a large bowl, beat the butter and sugar until pale. Beat in the egg yolks one at a time, then mix in the sour cream, vanilla, lemon zest, potato starch, and salt.
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5
Add the farmer cheese in several additions, mixing just until the filling is smooth and evenly combined.
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6
In a clean bowl, beat the egg whites to soft peaks. Fold one third into the cheese mixture to lighten it, then gently fold in the remaining whites.
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7
Fold in the drained raisins, scrape the batter into the prepared pan, and smooth the top.
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8
Bake for 60 to 65 minutes, until the edges are set, the top is lightly golden, and the center still has a slight wobble.
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9
Turn off the oven, crack the door, and let the sernik rest inside for 30 minutes. Cool to room temperature, then chill for at least 4 hours before slicing.
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10
Dust with confectioners' sugar just before serving.
Ingredients
- farmer cheese, well drained:2 lb
- granulated sugar:3/4 cup
- unsalted butter, softened:6 tbsp
- large eggs, separated:5
- sour cream:1/2 cup
- potato starch:3 tbsp
- vanilla extract:2 tsp
- finely grated lemon zest:1 tbsp
- golden raisins:3/4 cup
- fine salt:1/4 tsp
- confectioners' sugar for serving:2 tbsp
Tips & Notes
- If the farmer cheese is very wet, drain it in a lined sieve for an hour before starting.
- For the smoothest texture, process the cheese only until fine; overmixing after the eggs are added can make the cake puff and crack.
- Chilling overnight gives the cleanest slices and the most developed vanilla flavor.
