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