Sernik (Polish Cheese Cake)

Sernik from Polish Cooking (Ex Libris Books)

It should be noted that Polish cheese cake is very unlike the American variety; having a solid, dry consistency--although it is moist and flavorful.


Quickly knead dough from the listed ingredients, roll in aluminum foil and leave in the fridge for half and hour. Cream butter with sugar in a large bowl, adding egg yolks, one at a time, still mixing. Grind the cheese, add to butter-and-egg mixture, then add vanilla extract and mix until smooth. Add candied orange peel and rinsed raisins. Take out the dough from the fridge and halve it. Roll out one half to fill the bottom of the cake pan, pierce with a fork here and there and bake at 360 for about 25 min. until light golden. Form pencil-thin strips from the rest of the dough. Whisk egg whites into a stiff froth and gently mix with the cheese mixture, then place on the baked crust and arrange the dough strips on top, forming a checkered pattern. Brush with lightly beaten egg white. Place in a pre-heated medium oven (about 360) and leave it open for a few minutes, then take out the cheese cake. Remove from the pan when cooled.


1/2 lb. flour
1/2 c. powdered sugar
1/2 c. margarine
2 egg yolks
1 grated lemon peel

Cheese mixture:
1 3/4 lb. farmer cheese
1 1/4 c. sugar
1/2 c. butter
5 eggs
vanilla extract
1/2 c. raisins
2-3 T. finely chopped candied orange peel

1 egg white