Sernik cheesecake

Discover the hisrtory of Sernik cheesecake.

1. Biscuit dough

   • 200 g of all-purpose flour
   • 100 g of butter
   • 80 g of vanilla or white sugar
   • 40 g of sour cream or crème fraîche
   • 30 g of egg yolks (2 pcs.)
   • 5 g of baking powder

   • In a bowl, combine all the ingredients at room temperature and mix just enough until they are integrated and you obtain a smooth, lump-free dough.
   • Then, divide the dough into two parts: one of two-thirds, about 300 g, and the other of one-third, about 155 g.
   • Place the smaller part between two sheets of baking paper and roll it out with a rolling pin until it is about 2-3 mm thick. Reserve in the freezer until use, for a minimum of 30 minutes.
   • Place the larger part inside a square metal frame of 20 cm on each side and 5 cm high, and spread it out to cover the entire surface.
   • Now, bake for 10 minutes at 180ºC.

2. Cheese filling

   • 1100 g of twarożek or ricotta
   • 160 g of vanilla sugar
   • 150 g of sour cream or crème fraîche
   • 100 g of eggs (2 pcs.)
   • 70 g of egg whites (2 pcs.)
   • 5 g of vanilla

   • Start by mixing in a bowl the cow's ricotta, sugar, sour cream, eggs, and vanilla until you obtain a smooth, lump-free mixture.
   • Meanwhile, in another bowl, whip the egg whites until stiff peaks form.
   • Then, gently fold the whipped egg whites into the mixture using a spatula.
   • Set aside.

3. Assembly

   • 150 g of raspberry jam

   • Once the biscuit base has been baked, let it cool for a few minutes at room temperature.
   • Then, pour the cheese filling into the metal frame and over the biscuit base, smoothing it out with a spatula.
   • Now, take the biscuit dough out of the freezer, remove the baking paper, and cut strips of dough about 1.5 cm thick and arrange them on top of the tart in a lattice pattern.
   • To make it easier to work with the biscuit dough, it is recommended to keep it cold. If it becomes soft and difficult to handle during cutting and placing on the tart, return it to the freezer for a few minutes to firm it up.
   • Then, brush the top of the biscuit with a little beaten egg and bake for 40 minutes at 180ºC.
   • Let it cool at room temperature and refrigerate for a minimum of 4 hours, ideally overnight.
   • Finally, place a little raspberry jam in the gaps of the lattice on top.
   • Store in the fridge until ready to serve, and allow it to come to room temperature for 30 minutes before serving.

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