Sernik

Name: Sernik
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: Polish
Ingredients: 2 cup gluten-free graham cracker crumbs; 6 tbsp butter, melted; 2 lb whole milk ricotta cheese; 8 oz cream cheese, softened; 4 large eggs; 1/2 cup sugar; 1 tsp vanilla extract; 0.25 tsp salt; 1 cup sour cream; 1/2 cup golden raisins

Traditional Polish cheesecake with a dense, creamy ricotta filling and crispy graham cracker crust, baked until golden. This iconic dessert is rich, slightly sweet, and often studded with raisins.

80 minMediumServes 10380 cal/serving

PolishDessertOvenVegetarianGluten-Free

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Ingredients

2 cup gluten-free graham cracker crumbs
6 tbsp butter, melted
2 lb whole milk ricotta cheese
8 oz cream cheese, softened
4 large eggs
1/2 cup sugar
1 tsp vanilla extract
0.25 tsp salt
1 cup sour cream
1/2 cup golden raisins

Instructions

1

Preheat oven to 350°F. Grease a 9-inch springform pan.
2

Mix 2 cup gluten-free graham cracker crumbs with 6 tbsp melted butter until resembles wet sand. Press firmly into the bottom of the pan.
3

In a large bowl, beat 8 oz softened cream cheese until smooth and creamy.
4

Add 2 lb whole milk ricotta cheese and beat until well combined. Stir in 1 cup sour cream.
5

In a separate bowl, whisk together 4 large eggs and 1/2 cup sugar until light and fluffy.
6

Gently fold eggs mixture into ricotta mixture. Add 1 tsp vanilla extract and 0.25 tsp salt.
7

Fold in 1/2 cup golden raisins until evenly distributed.
8

Pour filling over crust, smoothing the top with a spatula.
9

Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when shaken.
10

Remove from oven and let cool in the pan for 30 minutes at room temperature, then refrigerate for at least 4 hours or overnight before serving.

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Questions

What is Sernik?

Traditional Polish cheesecake with a dense, creamy ricotta filling and crispy graham cracker crust, baked until golden. This iconic dessert is rich, slightly sweet, and often studded with raisins. This reference files it under Polish dessert: made in the oven, rated medium and about 80 minutes start to finish.

What temperature do I cook Sernik at?

For Sernik, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is overnight, or about 8 hours, in step 10.

Why fold instead of stir in Sernik?

Step 6 reads: "Gently fold eggs mixture into ricotta mixture." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Is there a substitute for ricotta in Sernik?

The entry for Sernik calls for 2 lb whole milk ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

How many calories are in Sernik?

One serving (the recipe makes 10) is about 380 calories, with 12 g protein, 32 g carbohydrate and 22 g fat, plus 1 g fiber and 210 mg sodium.

Can I start Sernik the day before?

Yes. Step 9 is a built-in pause of 1 hour 5 minutes: "Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when shaken." Do everything up to that point ahead of time and pick up at step 10 when you are ready to finish.

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