Sernik (Polish Cheesecake)
The traditional crustless Polish cheesecake – wonderfully rich, dense, and moist, featuring classic quark cheese.
- 75 min
- 162 kcal / serving
- easy
- vegetarian
- Protein
- 8.5 g
- Fat
- 7.6 g
- Carbs
- 15.3 g
Contains: egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
14 servings
- 750 g quark cheese (well-drained)
- 4 pc eggs (medium, separated)
- 150 g sugar
- 100 g butter (softened)
- 1 pkg vanilla pudding powder / cornstarch mix
- 1 tsp lemon zest
- 1 pinch salt
Method
- Preheat the oven to 160 °C and line the bottom of a springform cake pan (approx. 24 cm) with parchment paper.
- Whip the egg whites with a tiny pinch of salt until stiff peaks form and set aside.
- Cream the softened butter, sugar, egg yolks, and lemon zest together in a large bowl until light and fluffy.
- Add the quark cheese in batches, then stir in the vanilla pudding powder until the batter is smooth.
- Gently fold the stiff egg whites into the heavy cheese batter using a spatula.
- Pour the batter into the pan and bake for 60 minutes; let it cool completely inside the turned-off oven to minimize cracks.
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