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The Polish Cheesecake (Sernik) Recipe Directly from Poland



It is a cake that is really difficult to spoil. If it is prepared in accordance with recipe it would meet the criteria on an edible cake. We should take: 1 kilo of well strained cottage cheese (it cannot be sour) two almost full cups of sugar, 8 eggs, a packet of butter (0.25 kg), vanilla pudding, vanilla essence or 3-4 packets of vanilla sugar (and the best a vanilla stick would be, thinly cut), lemon and raisins (0.1 kg), almond flakes (0.03 kg), dried orange peel (0.05 kg). Instead of orange peel we can use orange essence we might make the job easier by buying previously minces cheese.


We would also need: blender, huge bowl for creaming, mixer for meat mixing or strong metal strainer, small cup for egg white, small pan, kitchen board and big cake tin.


First prepare raisins, almond flakes and orange peel. Rinse them and strain and pour into a bowl. Then mince your cheese or cream it on a strainer and set aside. Then melt butter on a low heat and leave to cool down; spread a lump of butter on a cake tin, sprinkle it with bread crumbs and set aside so that it does not stand in our way. Crack the eggs, separate yolks from egg whites, put the latter into a pan and yolks into creaming bowl. Put the pan with egg whites into the fridge. Add sugar, a pinch of salt, thinly cut vanilla stick and some of aroma essence, juice from half of a lemon and cream until fluffy. In Poland the cream of egg yolks is called "kogiel-mogiel." Gradually add mixed cheese and powdered pudding stirring continuously. The cream should be smooth and fluffy. Pour in cooled butter. Put on your oven; it has to be preheated to 180 C . Pour raisins, almond flakes and orange peel into your creaming bowl and mix it thoroughly with the ready cheese cream.


Take out the pan with egg whites from the fridge and mix it with blender until stiff. Carefully add whipped egg whites to your cream and place all your mixture into a cake tin. Place it into the oven for 50 - 60 minutes. Do not open the oven until the cheese cake is ready. Have a look inside through a glass after 40 minutes of baking and see if the cake is not too brown on its upper side. When ready take cheese cake out of the oven and set it aside to cool off. Serve cool.


Cheese Cake Ingredients:

1 kg of cottage cheese
6 eggs (separated)
0.10 kg of butter
A cup of sugar
A tablespoon of flour
Raisins (soaked in rum preferably)
2 teaspoons of baking soda
Orange peel and walnuts
Chocolate coating glaze
Vanilla sugar


Mix your cottage cheese and cream with butter, preferably with a blender. Mix egg yolks and sugar into fluffy cream. Add creamed yolks, flour, baking soda, vanilla sugar, raisins, orange peel into your cottage cheese mixture. Be careful, too many raisins in your cheese cake may spoil it! Whip egg whites until stiff and then add it carefully into your cheese mixture.


Place ready mixture into a cake tin and then place in the oven and bake until golden brown. Ready cake may be covered with chocolate coating glaze and sprinkled with walnuts.


Bon appetite!





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