Authentic Polish Christmas Cheesecake (Sernik) Recipe

Celebrate the magic of Christmas with this delightful Polish Christmas
cheesecake recipe. The festive dessert is a must see!

Servings: 12 people

Author:

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Course:

Dessert

Cuisine:

Polish

Keywords:

Christmas cheesecake Holiday Baking Creamy Cheesecake Polish Dessert Traditional Sernik

Instructions

1 Begin by preheating your oven to 350°F (175°C). For the crust, combine the
melted butter, granulated sugar, flour, baking powder, and a pinch of salt in a
bowl. Mix until a soft dough forms. Press this mixture into the bottom of a
greased 9-inch (23cm) springform pan, ensuring it's even and compact. I learned
the hard way that an uneven crust can lead to an unevenly cooked cheesecake, so
take your time with this step.
2 For the filling, the key is to have your ingredients at room temperature. Beat
the farmer's cheese in a large bowl until smooth. In a separate bowl, cream
together the butter and sugar until light and fluffy. This process, known as
creaming, is crucial as it incorporates air into the batter, giving the
cheesecake a lighter texture.
3 Gradually add the eggs to the butter and sugar mixture, one at a time, beating
well after each addition. I once added them all at once and ended up with a
lumpy batter, a mistake I'll never make again. Patience here ensures a
silky-smooth filling.
4 Blend the egg mixture into the farmer's cheese, then stir in the sour cream,
flour, vanilla extract, and lemon zest. If you're using raisins, now's the time
to fold them in gently. The zest and vanilla are more than just flavor
enhancers; they're the subtle undertones that give this cheesecake its
distinctive character.
5 Pour the filling over the crust in the springform pan. Tap the pan gently on the
counter to release any air bubbles — a trick I learned after noticing unsightly
holes in my first few attempts.
6 Bake in the preheated oven for 50-60 minutes. The cheesecake should be set
around the edges but still slightly wobbly in the center. A common mistake is to
overbake, which I did once, resulting in a dry, cracked top. Remember, the
cheesecake will continue to set as it cools.
7 Turn off the oven and crack the door open, letting the cheesecake cool inside
for an hour. This gradual cooling helps prevent cracking, a tip passed down from
my grandmother that has saved many a cheesecake.
8 Once cooled, remove the cheesecake from the oven and chill in the refrigerator
for at least 4 hours, preferably overnight. The chilling time not only
solidifies the cheesecake but also deepens the flavors, making the wait
worthwhile.
9 Before serving, dust the top with powdered sugar for a festive touch. I've
always been apprehensive about using too much, but a light dusting adds a hint
of sweetness and a snow-like appearance perfect for Christmas.

Authentic Polish Christmas Cheesecake (Sernik) Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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