Sernik
Polish Cheesecake
Polish Cheesecake
by
Luclare Cuisine
If you spend much time thinking about cheesecake (and anyone with a waistline approaching the size of mine undoubtedly spends considerable time on such subjects) you quickly realize that it can become a fairly confusing topic. Today we are focusing on our recipe for a traditional Polish Cheesecake called Sernik. Sernik is one of the most popular desserts in Poland and justifiably so. It’s light, not too sweet, and the perfect denouement to any special meal.
Many different cultures have their own version of the cheesecake. In fact, the cheesecake tradition goes at least as far back as Roman times and ancient Greece. Americans will know New York, Philadelphia and Chicago styles of cheesecake all of which likely evolved from earlier European versions from places like Germany, France, Italy, Greece, Russia and, of course, Poland.
There are so many great traditions for cheesecake and that’s where the confusion can set in. The literalist in me wants to believe that “cheesecake” is a cake made from cheese. When you start scratching beneath the surface, however, it’s not always so clear. You see some cheesecakes are baked and some are not (our Sernik is baked). If a cheesecake is not baked is it really a cake, or is it a torte, or possibly a pie?
The cheese that is used in cheesecakes can vary depending on the recipes. In the traditional Polish Sernik we use farmer cheese, which is sometimes called quark. Quark, not to be confused with the sub-atomic particle, is sort of a cross between cottage cheese and yogurt. So there you have it – a cake that may or may not be a pie made with a cheese that may or may not be yogurt. And we call it “cheesecake” in spite of the ambiguity. In any case, it won’t matter once you try this dessert. The existential questions will quickly fall away as you experience the light, airy goodness of this long tradition. Try your Sernik topped with apricot glaze or your choice of fruit.
So, let’s get on with the cooking…
Cheesecake Ingredients:
17 1/2 oz (500 g) Farmer Cheese, room temperature
4 1/8 oz (120 g) confectioners sugar
4 1/8 oz (120 g) granulated sugar
6 large eggs, separated
3/4 c (170 g ) unsalted butter, room temperature
1 tablespoon (20 g) grated orange zest
2 teaspoons vanilla
2 tablespoons (18 g) flour, all purpose
Glaze Ingredients:
10 oz (284 g) Apricot Fruit Spread, or any other fruit spread
4 tablespoons rum
Preheat the oven to 350 F, butter a 9 in or 9 1/2 in spring form, coat with fine breadcrumbs/sugar (tablespoon of each), bake approximately 45 to 60 minutes or a toothpick inserted in the center comes out clean.
In a large bowl combine the cheese, 1/2 of confectioners sugar and 1/2 of granulated sugar. With a wooden spoon mix the cheese and the sugars until smooth and creamy (it will be a little lumpy), add the orange zest, mix lightly, set aside.
In an another large bowl combine the butter and the other half of the sugars. Using a mixer (either a hand held or a stand mixer) beat until smooth. Beat in the vanilla, add the egg yolks one at time and the flour. Add the cheese-sugar mixture, beat until the ingredients are incorporated, approximately 1 minute, do not over-mix.
Beat the egg whites until stiff shining peaks are formed.
Fold the egg whites into the batter, start by placing a third of egg whites on top of the batter; using a large spatula cut the egg whites through the center to the bottom; repeat this a few times, this will lighten the batter and make it easier to incorporate the rest of the egg whites. Add the rest of the whites, continue to cut the whites down the middle and to the sides while rotating the bowl. Stop once it looks like you have incorporated the egg whites. The batter should look lumpy but no whites should be showing.
Pour the batter into prepared pan and spread evenly. Bake for approximately 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean.
To make the glaze; in a small pot combine the fruit spread and rum, over medium heat bring it to boil, decrease the heat and simmer for approximately 3 minutes stirring frequently.
Once the cheesecake is baked, let it cool, pour the warm glaze on top, spread evenly. Place it in the refrigerator to set. Another option instead of topping it with the glaze, sprinkle with confectioners sugar, dress it up with edible flowers for a beautiful dessert.
Enjoy! Smacznego!
Luclare Cuisine
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