Sernik (Sernik) — Polish Baked Twarog Cheesecake

• 250 gall-purpose flour
• 100 gunsalted butter (cold and cubed)
• 80 ggranulated sugar
• 1egg yolk
• 30 gsour cream
• 2 gfine sea salt
• 1000 gtwarog cheese (full-fat or semi-fat, pressed and twice-milled)
• 5eggs (large, separated)
• 25 gpotato starch
• 2 tspvanilla extract
• 2 tsplemon zest (finely grated)
• 80 graisins (rinsed and dried)

Instructions

1. 1

   Heat the oven to 180°C and set a rack in the lower-middle position. Butter a 23 cm springform pan with 10 g butter, dust it with 10 g flour, and tap out the excess so the crust releases cleanly.

2. 2

   Make the shortcrust base by rubbing 100 g cold butter into 250 g flour until the mixture resembles coarse crumbs. Stir in 80 g sugar and 2 g salt, then add 1 egg yolk and 30 g sour cream and mix just until the dough comes together without kneading it heavily.

3. 3

   Press the dough evenly over the bottom of the prepared pan, using a flat-bottomed glass to compact it into an even layer. Prick the base all over with a fork and chill it for 15 minutes, which helps prevent shrinking during baking.

4. 4

   Bake the chilled base for 12 minutes, until it looks dry on the surface but is not deeply browned. Remove the pan from the oven and reduce the oven temperature to 160°C while you prepare the filling.

5. 5

   If the twarog is not already smooth, pass it twice through a fine grinder or food mill. This traditional step is important because unmilled twarog can leave the sernik grainy rather than velvety and cohesive.

6. 6

   In a large bowl, beat 120 g softened butter with 200 g sugar for 3 minutes, until pale and creamy. Add the 5 egg yolks one at a time, beating well after each addition so the fat and yolks emulsify before the cheese is added.

7. 7

   Beat in the milled twarog, 120 g sour cream, 25 g potato starch, 2 tsp vanilla extract, 2 tsp lemon zest, and 1 g salt until the filling is smooth. Fold in the dried raisins with a spatula so they are evenly distributed without overworking the mixture.

8. 8

   In a clean bowl, whip the 5 egg whites to soft peaks that hold their shape but still look glossy. Fold the whites into the cheese mixture in 3 additions, using broad strokes to keep the filling light while fully combining it.

9. 9

   Pour the filling over the warm shortcrust base and smooth the top with an offset spatula. Bake at 160°C for 55 to 60 minutes, until the edges are set and the center still has a slight wobble when the pan is gently nudged.

10. 10

    Turn off the oven, crack the door open 5 cm, and let the sernik rest inside for 30 minutes. This gradual cooling reduces cracking and helps the dense cheese custard finish setting without becoming dry.

11. 11

    Transfer the pan to a rack and cool the sernik completely at room temperature for about 2 hours. Refrigerate it for at least 6 hours before slicing, because Polish sernik develops its best texture after a full chill.

12. 12

    Run a thin knife around the inside of the pan before releasing the springform ring. Slice with a warm, dry knife, wiping the blade between cuts for neat portions.