Polish King’s Cheesecake (Sernik Królewski)

Polish King’s Cheesecake, known as Sernik Królewski, is a decadent and traditional dessert that has been enjoyed for generations in Poland. This cheesecake stands out with its rich, creamy filling made from farmer’s cheese (twaróg), sandwiched between two layers of buttery, chocolate-infused shortcrust pastry. The combination of velvety, slightly tangy cheese and crumbly chocolate crust creates an irresistible contrast in texture and flavor. Often prepared for holidays, weddings, and special occasions, Sernik Królewski is considered one of Poland’s most regal desserts, living up to its name—”King’s Cheesecake.”

Unlike New York-style cheesecake, which is dense and made with cream cheese, Polish cheesecake relies on farmer’s cheese, giving it a lighter, slightly grainy texture and a more delicate taste. The addition of cocoa powder to the crust adds a subtle chocolate flavor, making it a perfect balance of sweet and slightly tart. Whether you’re of Polish heritage or simply a lover of European desserts, this recipe will transport you straight to a traditional Polish kitchen.

Why You’ll Love This Recipe

• Authentic Taste: This cheesecake is a beloved Polish classic with a rich cultural heritage.
• Perfect Texture: The creamy filling pairs beautifully with a slightly crumbly chocolate crust.
• Not Overly Sweet: Unlike many Western cheesecakes, this version has a balanced sweetness that highlights the cheese’s natural flavor.
• Ideal for Celebrations: Perfect for Christmas, Easter, or any special occasion.
• Make-Ahead Friendly: Tastes even better the next day, making it ideal for advance preparation.
• No Water Bath Required: Unlike some cheesecakes, this one bakes beautifully without the need for complicated water bath techniques.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: 5 hours 30 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 375 kcal
• Carbohydrates: 40g
• Protein: 10g
• Fat: 20g
• Fiber: 2g
• Sugar: 22g

Ingredients

For the Chocolate Shortcrust Pastry:

• 2 ½ cups (300g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ½ cup (100g) granulated sugar
• 1 cup (225g) cold unsalted butter, cubed
• 2 egg yolks
• 2 tbsp sour cream

For the Cheesecake Filling:

• 2 ½ cups (500g) farmer’s cheese (twaróg), finely ground
• ¾ cup (150g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup (120g) unsalted butter, melted
• 2 tbsp cornstarch
• ½ cup (120ml) sour cream
• Zest of 1 lemon

Step-by-Step Instructions

1. Prepare the Chocolate Shortcrust Pastry

• In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and sugar.
• Add the cold butter and use your hands or a pastry cutter to incorporate it into the flour mixture until it resembles coarse crumbs.
• Add the egg yolks and sour cream, then knead until the dough comes together.
• Divide the dough into two equal parts, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Cheesecake Filling

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
• In a large bowl, beat the farmer’s cheese with sugar until smooth.
• Add eggs one at a time, beating well after each addition.
• Mix in the vanilla extract, melted butter, cornstarch, sour cream, and lemon zest until fully combined.

3. Assemble the Cheesecake

• Take one portion of the dough and roll it out to fit the bottom of the prepared baking dish. Press it evenly into the pan.
• Pour the cheesecake filling over the dough and spread it out smoothly.
• Take the second portion of dough and either roll it out and place it on top of the filling or grate it over the top for a crumbly effect.

4. Bake and Cool

• Bake for 50-55 minutes, or until the cheesecake is set and slightly golden on top.
• Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
• Once cooled to room temperature, refrigerate for at least 4 hours or overnight for the best texture.

Ingredient Background

• Farmer’s Cheese (Twaróg): The key ingredient in traditional Polish cheesecake, offering a mild, slightly tangy flavor. If unavailable, ricotta or well-drained cottage cheese can be used as substitutes.
• Cocoa Powder: Adds a subtle chocolate flavor to the crust, enhancing the cheesecake’s richness.
• Cornstarch: Helps stabilize the filling, preventing it from being too runny.
• Lemon Zest: Brightens the flavor, balancing the richness of the cheese and butter.

Technique Tips

• Grating the Top Dough: If rolling out the top layer is difficult, grating it over the cheesecake creates a rustic, crumbly topping.
• Using a Food Processor: For ease, use a food processor to mix the dough ingredients quickly.
• Room Temperature Ingredients: Ensures a smooth and evenly baked cheesecake.

Alternative Presentation Ideas

• Mini Cheesecake Bars: Cut into squares and serve with a dusting of powdered sugar.
• Drizzle with Chocolate Glaze: Add a melted chocolate drizzle for an elegant finish.
• Top with Fresh Berries: Strawberries or raspberries add a fresh contrast.

Additional Tips for Success

• Use High-Quality Farmer’s Cheese: The texture and flavor depend on good-quality cheese.
• Chill Before Serving: Enhances the texture and flavor development.
• Avoid Overbaking: The center should still have a slight jiggle when removed from the oven.

Recipe Variations

• Nutty Twist: Add ground almonds or walnuts to the crust.
• Coconut Cheesecake: Stir shredded coconut into the filling.
• Spiced Version: Add cinnamon and nutmeg for a warm, spiced flavor.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Healthier Twist Ideas

• Use Greek Yogurt Instead of Sour Cream: Reduces fat while maintaining creaminess.
• Swap Sugar for Honey or Maple Syrup: Lowers refined sugar content.
• Use Whole Wheat Flour in the Crust: Adds fiber for a healthier twist.

Serving Suggestions for Events

• Christmas or Easter Brunch: A festive dessert centerpiece.
• Tea Party Treat: Pair with black tea or herbal infusions.
• Elegant Dinner Dessert: Serve with a dusting of powdered sugar and fresh mint.

Special Equipment

• 9×13-inch Baking Dish: Ensures the correct proportions.
• Hand Mixer or Stand Mixer: Helps achieve a smooth filling.
• Grater (Optional): For a crumbly top crust.

Frequently Asked Questions

1. Can I use cream cheese instead of farmer’s cheese?
Yes, but keep in mind that cream cheese has a much smoother and richer consistency than farmer’s cheese (twaróg), which is naturally crumbly and slightly tangy. If using cream cheese, expect a denser cheesecake. For a closer substitute, you can use ricotta cheese that has been well-drained or a combination of ricotta and cream cheese.

2. Why is my cheesecake too dry?
Dry cheesecake is usually the result of overbaking. The key to a moist and creamy texture is to bake the cheesecake just until the center is slightly jiggly—residual heat will continue cooking it as it cools. Additionally, using high-quality farmer’s cheese and not overworking the batter will help retain moisture. Chilling the cheesecake overnight also allows flavors and textures to fully develop.

3. Can I make this cheesecake gluten-free?
Yes, you can make a gluten-free version of Sernik Królewski by substituting the all-purpose flour in the crust with a gluten-free flour blend. Almond flour or oat flour can also work, but you may need to adjust the texture slightly by adding an extra egg yolk or a bit more sour cream to hold the dough together.

4. How do I prevent cracks in the cheesecake?
To avoid cracks, be sure not to overmix the batter, as excessive air can cause it to expand and then collapse. Baking at a steady temperature and allowing the cheesecake to cool gradually—by turning off the oven and letting it rest inside with the door slightly ajar—helps prevent sudden temperature changes that lead to cracking. Adding a bit of cornstarch to the filling also stabilizes the texture.

5. What’s the best way to grind farmer’s cheese?
Traditional Polish farmer’s cheese is somewhat crumbly and should be finely ground for a smooth cheesecake texture. You can achieve this by using a food processor, pressing it through a fine-mesh sieve, or mashing it thoroughly with a fork. If using ricotta cheese as a substitute, be sure to drain any excess liquid before using it in the recipe.

6. Can I make this cheesecake ahead of time?
Yes! In fact, Sernik Królewski tastes even better when made in advance. The flavors deepen, and the texture becomes firmer after being refrigerated for a few hours or overnight. You can prepare it up to two days ahead and store it in the fridge in an airtight container.

7. Can I add raisins or chocolate chips?
Absolutely! Many Polish variations of cheesecake include golden raisins, which add a natural sweetness and chewy texture. If you prefer, you can mix in chocolate chips, candied orange peel, or even chopped nuts for extra flavor and crunch.

8. What’s the best way to serve it?
For the most authentic experience, serve Sernik Królewski chilled, dusted with powdered sugar. You can also drizzle it with melted chocolate or top it with fresh berries for a decorative touch. It pairs wonderfully with black tea, strong coffee, or a glass of dessert wine.

Conclusion

Polish King’s Cheesecake (Sernik Królewski) is a timeless dessert that perfectly balances creamy and crumbly textures with a rich yet light flavor. The combination of a chocolate-infused shortcrust pastry and a smooth, mildly tangy cheese filling makes this cake a unique and delicious treat. Whether you’re preparing it for a festive occasion or simply to enjoy with family, this cheesecake is sure to impress.

One of the best things about this dessert is its versatility. You can make small tweaks to suit your preferences—whether by adding a nutty twist, incorporating dried fruit, or adjusting the sweetness level. The fact that it can be made ahead of time also makes it ideal for entertaining, as you can focus on your guests without worrying about last-minute baking.

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