Can I use a smaller pan?

A 9-inch pan works, but make sure it’s deep enough to hold all the batter. Leftover batter can be baked as mini cheesecakes.

Can I use cream cheese instead of farmer’s cheese?

Yes! Softened cream cheese works as a substitute, though the flavor and texture will be slightly different.

What is Polish cheesecake made of?

Polish cheesecake, known as Sernik, is made from farmer's cheese (or quark), eggs, sugar, and often includes ingredients like heavy cream, potato starch for binding, and sometimes vanilla for flavor. It's known for its creamy texture and rich taste.

What is the difference between Polish cheesecake and New York cheesecake?

The main difference is the cheese used: Polish cheesecake uses farmer's cheese or quark, giving it a slightly grainy, yet creamy texture, while New York cheesecake is known for its smooth, rich creaminess from cream cheese. Additionally, New York cheesecake often has a graham cracker crust, whereas Polish cheesecake typically does not.

Why is vanilla pudding used in Polish cheesecake?

Vanilla pudding powder is very common in Polish baking. It adds flavor and helps the cheesecake set without becoming heavy.

Does Polish cheesecake have a crust?

Traditional Polish sernik is often made without a crust. This keeps the focus on the creamy cheese filling.

Traditional Sernik Recipe – Polish Cheesecake

Name: Traditional Sernik - Classic Polish Cheesecake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Polish
Ingredients: 2 pounds Farmers cheese (grounded until creamy); 1 cup Unsalted butter (softened); 3/4 cup Granulated white sugar; 4 medium Eggs (room temperature); 1 packet Vanilla pudding (1/3 cup or 40g) – or 2 tbsp of cornstarch with 1 tsp vanilla extract; 1/3 cup Heavy cream; 4 tablespoons Potato starch

Description

This Polish Cheesecake – Sernik recipe is light, smooth, and so delicious! A traditional treat that’s easy to make and perfect for family gatherings or festive celebrations, like Christmas or Easter!

Ingredients

Units Scale

2 pounds Farmers cheese (grounded until creamy)
1 cup Unsalted butter (softened)
3/4 cup Granulated white sugar
4 medium Eggs (room temperature)
1 packet Vanilla pudding (1/3 cup or 40g) - or 2 tbsp of cornstarch with 1 tsp vanilla extract
1/3 cup Heavy cream
4 tablespoons Potato starch

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Instructions

Prep the Cheesecake Base: Preheat your oven to 340°F (170°C). Prepare a 10-inch (26 cm) springform pan by greasing it with butter and lining the bottom with parchment paper, or dusting it with breadcrumbs or ground almonds.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. Incorporate the egg yolks one at a time, ensuring each is fully blended before adding the next.
Combine Cheese and Dry Ingredients: Gradually mix in the ground farmer’s cheese on a medium speed. Add the vanilla pudding mix and potato starch, blending until the mixture is smooth. Slowly pour in the heavy cream, continuing to mix until all ingredients are well combined.
Whip the Egg Whites: In a separate, clean bowl, beat the egg whites to stiff peaks. Gently fold the whipped whites into the cheesecake batter, ensuring not to deflate the mixture. Do not over mix it.
Bake the Cheesecake: Pour the cheesecake into the prepared springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 60 minutes, or until the cheesecake is set and the top is a light golden brown.
Cool Gradually: Turn off the oven, slightly crack open the door, and allow the cheesecake to cool inside for an hour. Afterward, remove from the oven and let it cool completely before removing from the pan.
Serve: Dust with powdered sugar or top with a glaze of your choice.

Notes

If you cant find farmers cheese you can substitute it with softened cream cheese.
Ensure the cheese is finely ground for a smooth texture. A food processor can help achieve the desired consistency if the cheese is too coarse.
The slow cooling process in the oven helps prevent cracks on the surface of your cheesecake, a common issue with this type of dessert.
For an extra indulgent treat, serve with a dollop of whipped cream and a sprinkle of fresh vanilla or citrus zest.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: Polish

Nutrition

Calories: 207