Classic Polish Baked Cheesecake (Sernik)

Slice of traditional Polish baked cheesecake dusted with powdered sugar, served on a white plate with a linen napkin on a wooden table.

Classic Polish Baked Cheesecake (Sernik)

Easy recipe for classic Polish baked cheesecake – simple method for a creamy, fluffy texture and perfect finish without cracks.

Prep Time15

Cook Time1 20

Total Time1 35

Servings:

Calories: 496kcal

Author: Chef Lukasz

Equipment:

Hand mixer or stand mixer – for smooth blending (use on low speed) Or a sturdy spoon/spatula if mixing by hand
Springform tin (24 cm / 9.5 inch) – essential for easy release after baking
Baking Parchment: – for lining the bottom of the tin
Wire Rack – to cool the cheesecake gradually after baking

Ingredients:

1 kg ground twaróg cheese - use a thick curd cheese from a tub
4 medium eggs - approx. 250 g total, no shells
200 g unsalted butter
170 g granulated sugar - regular or caster sugar
40 g potato starch - or cornflour – for structure
1 tsp vanilla bean paste - or high quality vanilla extract

Instructions:

Step 1: Prepare the Butter and Oven
Preheat your oven to 190°C. If using a fan oven preheat to 175–180°C.
Melt 200 g butter gently in a small saucepan or microwave. Do not boil – just melt it, then let it cool slightly. It can still be a bit warm when used.
Step 2: Mix the Ingredients
In a large mixing bowl, combine all ingredients and melted butter. Use a spoon or a hand mixer on low speed. Mix it just until smooth and combined, over-mixing introduces air, which can cause cracks later.
Step 3: Fill the Pan
Line the bottom only of a 24 cm springform pan with baking paper. Pour the batter in and smooth the surface with a spatula.
No need to grease or line the sides.
Step 4: Bake Gently
Place the cheesecake on the middle rack. Bake at 190°C for 20 minutes.
Reduce the heat to 150°C and bake for another 30 minutes.
Then reduce to 120°C and bake a final 30 minutes.
Do not open the oven door at any point during baking. Sudden drafts = cracks.
Step 5: After baking
Turn off the oven and leave the cheesecake inside for 10 minutes with the door closed.
Then gradually open the door over 10–15 minutes before removing the cake. Slow temperature reduction helps the cheesecake keep its airy texture and prevents collapsing.
Step 6: Chill and Set
Let the cheesecake cool completely at room temperature.
Then refrigerate for at least 4 hours, preferably overnight.
Trying to slice it too soon? It’ll still be custardy inside. Patience pays off with a firmer, creamier result. Smacznego!

Notes:

Serving & Storage

Dust with icing sugar or drizzle with chocolate ganache if you like.
This crustless sernik is best the next day - the flavour deepens and the texture turns silky.
Store in the fridge at 6-10°C. It keeps for up to 4 days, and freezes for 2-3 months.

Nutrition: