Polish Sernik (Cheesecake)
A classic Polish baked cheesecake with a tender crust and creamy filling, finished with a light dusting of powdered sugar. No water bath required—just straightforward oven baking.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 14g
Ingredients
- 4 tablespoons butter
- 1.5 cups graham cracker crumbs
- 2 pounds farmer cheese or ricotta
- 4 large eggs
- ¾ cup sugar
- 2 tablespoons powdered sugar
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep signals it has finished preheating, about 10 minutes.
- 2
Melt the 4 tablespoons of butter in a small saucepan over medium-low heat, stirring once, until it turns completely liquid and shiny, about 90 seconds.
- 3
Pour the melted butter into a 9-inch springform pan, then sprinkle the 1.5 cups of graham cracker crumbs evenly over the butter and press down firmly with your fingers until the bottom is packed into an even layer.
- 4
Add the 2 pounds of farmer cheese and 4 eggs to a large mixing bowl, then pour in the 0.75 cup of sugar.
- 5
Whisk vigorously with an electric mixer on medium speed for 90 seconds until the mixture is completely smooth, pale yellow, and uniform with no lumps or streaks.
- 6
Pour the filling mixture onto the graham cracker crust in the springform pan and smooth the top with a rubber spatula into an even layer.
- 7
Place the springform pan on the middle oven rack and bake for 30 to 35 minutes until the top is pale golden and the center jiggles only slightly when you gently shake the pan.
- 8
Remove the pan from the oven using an oven mitt and place it on a cooling rack or kitchen counter to cool completely, at least 15 minutes, before dusting the top with the 2 tablespoons of powdered sugar.
Tools you’ll need
- 9-inch springform pan
- small saucepan
- large mixing bowl
- electric mixer
- rubber spatula
- oven mitt
- cooling rack
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