Polish Sernik (Light Crustless Cheesecake)
A light, creamy Polish cheesecake made with twaróg or a low-fat cheese substitute, perfect for celebrations or a simple dessert.
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Fine sieve or cheesecloth (if straining substitutes for twaróg)
Ingredients
For the Cheese Filling:
- 2 cups low-fat farmer’s cheese twaróg or substitute (see instructions below)
- 1 cup non-fat Greek yogurt strained if needed
- 3 large eggs yolks and whites separated
- 3/4 cup sugar
- 1/4 cup semolina Grieß
- 1 packet vanilla pudding powder about 1.5 oz/40 g
- 1 tsp vanilla extract
- Zest of 1 lemon optional
- 1/4 cup sour cream or light sour cream
- Pinch of salt
- Optional: 1/2 cup raisins soaked in rum or water
Instructions
Prepare the Cheese Mixture
- If using twaróg: Blend 2 cups of twaróg in a food processor until smooth and creamy.
- If substituting: Blend 1 cup of low-fat cottage cheese until smooth. Add 1 cup of non-fat Greek yogurt and blend again until the mixture is thick, smooth, and creamy.
- Tip: Strain the Greek yogurt with cheesecloth beforehand if needed to reduce excess liquid.
Prepare the Egg Mixture
- Separate the eggs into yolks and whites.
- Beat the egg yolks and sugar together in a large bowl until pale, thick, and fluffy (2–3 minutes).
- Combine the Cheese and Dry Ingredients
- Gradually add the cheese mixture to the egg yolk mixture and mix on low speed until smooth.
- Add the semolina, vanilla pudding powder, vanilla extract, lemon zest (if using), sour cream, and a pinch of salt. Mix gently until just combined.
Prepare the Egg Whites
- Beat the egg whites with clean beaters until stiff peaks form. Be careful not to overbeat.
- Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Repeat with the remaining whites in two additions, folding carefully to avoid deflating.
Assemble and Bake
- Grease a 9-inch springform pan and line the bottom with parchment paper. Pour the batter into the pan and smooth the top.
- Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles. If the top browns too quickly, cover loosely with aluminum foil.
Cool and Chill
- Turn off the oven and let the cheesecake cool inside with the door ajar for 15 minutes. Remove and cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set completely.
Serve
- Slice and serve chilled. Enjoy plain, dusted with powdered sugar, or topped with fruit preserves.
Notes
Cheese Substitute: Combining low-fat cottage cheese and Greek yogurt mimics the texture and tang of traditional twaróg.
Preventing Cracks: Gradual cooling helps prevent cracks in the cheesecake.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
Preventing Cracks: Gradual cooling helps prevent cracks in the cheesecake.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.