Urbanetka’s Kitchen: A Taste of Poland with Traditional Sernik (Polish Cheesecake)

Welcome to the Urbanetka's blog, where each month I’ll be exploring a delicious corner of Polish cuisine! As a Polish girl living abroad, "Urbanetka" to me means embracing life in a big city while staying deeply connected to my roots. Through food, culture, and traditions, we can celebrate our heritage no matter where life takes us.

This month, I’m sharing one of my absolute favourite desserts—sernik, the classic Polish cheesecake. This fluffy, light, and subtly sweet treat holds a special place on Polish tables, especially during holidays and family gatherings. It's a recipe that brings warmth, nostalgia, and a slice of home, no matter where you are in the world.

Sernik is unlike any other cheesecake—it’s made with twaróg (Polish curd cheese), which gives it a unique texture and flavour. For me, it’s a reminder of home, of family, and the rich culinary traditions of Poland. As part of my Urbanetka journey, I’m excited to share these traditional recipes that help keep our culture alive, even in the busiest cities abroad.

I hope this recipe transports you back to the heart of Poland, just like it does for me. Enjoy!

Ingredients:

Cheese Mixture:

- 250 g of soft margarine (I use unsalted butter)

- 6 egg yolks

- 1 kg of semi-fat curd cheese, triple ground (I buy one like this and use a potato ricer to grind it)

- 1.5 cups of sugar

- 1/2 cup of 18% sour cream (I just use a small pot of soured cream you can find in any supermarket)

- 2 vanilla custard powders (sugar-free) - I use Dr Oetker Vanilla Custard Powder 40g sachets

- 1 teaspoon of baking powder

- Egg whites beaten from 6 eggs

Cake Base:

- 125 g of soft margarine - I use unsalted butter

- 1/2 cup of sugar

- 1 cup of flour

- 1/2 teaspoon of baking powder

- 2 eggs

Instructions:

1. Cake Base for the Cheesecake:

- Beat the margarine with a mixer until smooth. Add the eggs and sugar, and finally, sift in the flour mixed with the baking powder.

- Spread the batter evenly in a greased and lined baking tin (size: 360x245x60 mm) with parchment paper.

- Make sure that the parchment paper extends about 2 cm above the edge of the pan to prevent the cheese mixture from overflowing during baking as it will rise significantly.

2. Cheese Mixture:

- Using a mixer, cream together the butter, egg yolks, and sugar until smooth. Gradually add the cheese and sour cream.

- While continuously mixing, add the custard powder and baking powder.

- Finally, gently fold in (with wooden spoon) the beaten egg whites. The cheese mixture will become smooth and fluffy like a cloud.

3. Baking:

- Pour the prepared cheese mixture over the raw cake base and place it in a preheated oven at 180°C (350°F).

- Bake for about 70 minutes, until the cheesecake is golden brown (I use the top/bottom setting)

- Once baked, remove from the oven and let it cool completely before serving.

Enjoy your cheesecake!

Original recipe translated and adapted from www.przyslijprzepis.pl