Sernik
Image générée par IA
Végétarien Polish

Sernik

A classic Polish baked cheesecake with a buttery biscuit crust, a dense yet creamy farmer-cheese filling, and a bright lemon finish. A brief simmer softens the raisins and gives them a plump, jammy texture.

105 min 10 portions Medium
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Comment préparer

1
Heat the oven to 160°C. Line the base of a 23 cm springform pan with parchment and lightly butter the sides. Mix the biscuit crumbs with 70 g of the melted butter, press the mixture firmly over the base, and chill while preparing the filling.
2
Combine the raisins and water in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, until the fruit is plump and only a little liquid remains. Drain thoroughly and cool to lukewarm.
3
Beat the farmer cheese and sugar on low speed until smooth, scraping the bowl once. Add the eggs one at a time, mixing only until incorporated, then mix in the sour cream, cornstarch, lemon zest, and 2 tablespoons of lemon juice. Avoid whipping air into the batter.
4
Fold the cooled raisins into the filling, reserving a few for the surface. Pour the mixture over the chilled crust, level the top, and scatter over the reserved raisins.
5
Bake on the middle rack for 60 to 70 minutes, until the edges are set and lightly golden while the center still trembles slightly when the pan is nudged. The internal temperature should be about 74°C.
Sernik baked until the edges are set and the center gently trembles Image générée par IA
6
Turn off the oven, prop the door open, and let the cake cool inside for 30 minutes. Cool completely on a rack, then cover and refrigerate for at least 4 hours before removing the ring and slicing.
7
Slice with a warm, dry knife and serve chilled or allow individual slices to stand at room temperature for 15 minutes before serving.
A slice of creamy Polish sernik with raisins and a biscuit crust Image générée par IA

Pourquoi cette recette fonctionne

Drained farmer cheese gives the cake its characteristic Polish texture, while sour cream adds tenderness and lemon balances the rich filling. Simmering the raisins first keeps them juicy instead of allowing them to steal moisture from the batter.

Conservation et réchauffage

Comment la conserver

Cover and refrigerate for up to 4 days. The flavor and texture improve after several hours of chilling.

Comment la réchauffer

Sernik is best served chilled or at room temperature. If preferred warm, heat individual slices gently at 150°C for 8 to 10 minutes; do not microwave for long periods, as the filling can toughen.

Nutrition / portion

457kcal
21,94 gprotéines
47,61 gglucides
20,83 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 17 août 2026 · mise à jour le 17 août 2026