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Polish Cheesecake Recipe, Sernik

I am not a dessert person, but this Polish Cheesecake recipe is so light and fluffy, my family couldn't resist devouring the entire cheesecake in one day.  The toppings are endless, any fruit works great to keep it on the healthier side.  Good farmer's cheese is a MUST ingredient, do not substitute.  It should not be runny, but somewhat dry and thick.  If you like souffles, you will love this cheesecake.  In fact, they should call it Sernik Souffle!

Polish Cheesecake (Sernik) 

  • 2.5 cups Farmer's CheesePolish Cheesecake Sernik
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 6 eggs, separated
  • 3/4 cup sugar
  • 1 tablespoon grated lemon rind (Meyer Lemon best)
  • 1 tbsp cornstarch
  • 1 tbsp semolina (or any flour)
  • 1/2 cup raisins

CRUST (optional)

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup butter (at room temp)
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped walnuts

Polish Cheesecake DIRECTIONS

1.  Preheat the oven to 400 degrees F.

2.  Mix all dry crust ingredients together to form a stiff dough, press evenly on bottom of an 8 inch round cake tin, and bake for 5-10 minutes till brown.  Remove and cool while you prepare the rest.

3.  Cream together the farmer's cheese, butter, rum, and vanilla in a large bowl until combined.

4.  In a separate bowl, whisk the egg whites with 1 tablespoon sugar until stiff peaks form.

5.  In a third bowl, whisk the egg yolks with the remaining sugar until creamy.

6.  Add all the ingredients together except the egg whites, including the corn starch and raisins.

7.  Gently fold in the egg whites, taking care not to knock the air out of the mixture.

8.  Pour the mixture into the prepared pan (with or without crust), and bake (400) for 1 hour or until set and golden brown.

9.  Cool in tin and dust with powder sugar and favorite fruit topping.





what is the supermarket name for farmer's cheese. I want to give a box containing the non-perishable foods for a Polish meal for a group of 8 friends who are visiting Krakow for a weekend. In the box:- 1st course Dill pate red pepper pate crackers Main Course spices for Polish Goulash Dessert Cheesecake or blueberry dessert Prinz polo wafers with coffee The recipes will be included. Any more ideas, please

Would love to try more of

Would love to try more of your recipes. Thank you!

Just click on "recipes" above

Just click on "recipes" above to see over 60+ top Polish recipes!  Let me know how they turn out too.  Thanks!


I found this recipe last year and since then I have made this cheesecake like 5 times. Each time it has been absolutely amazing and a huge hit. My husband's Polish family were extremely impressed and I am super thankful. Going to make it again this Christmas so thanks a million for the post.

For years, our family has

For years, our family has been searching for a cheesecake recipe that was like my grandmother made each Christmas eve! I think that THIS recipe is it!! I am so excited to give it a try--but where in the SF Bay area can I find the correct kind of Farmer's cheese to use. So many of the ones I have seen in the grocery store are thick and tough--does not seem right for this recipe. Please help me find a source. Thanks.

Actually, we used pretty

Actually, we used pretty thick farmer's cheese.  Just buy the type of cheese that is just plain cultured milk (not mixed with sour cream).  I think many Whole Foods stores have it.  Belfiore Cheese makes great farmer's cheese.  You can ask them where to find it.  If it is a little thicker, just watch it when you bake it and make sure it does not burn on the top.  I never had any issues with the recipe, but this is an old world recipe that uses basic ingredients, that sometimes need to be adjusted based on the ingredients, season, etc.  Cheese can change for each batch depending on the milk. Hope this helps!


I found the filling too much for 1-8 inch cake pan. Also 1 hour at 400 burned the top.

My top almost burned too

I loved the cheesecake but the oven was way too hot and the cake dried out and the top almost burned. I made cake using fresh homemade farmer's cheese. There was too much for the 8 inch torte pan (2" sides) and so I cooked a little in another dish (about 1 cup in a large ramekin). I went in to check on it about 40 minutes into the baking and the entire top was crusty and a solid medium brown so I turned the oven off and cracked the door for about an hour and then cooled it on a rack. Next time I will bake at 350F instead of 400F.

Thanks for the feedback.  It

Thanks for the feedback.  It always works well in an 8-inch pan for us.  However, one time we used a different brand of farmer's cheese and that changed the baking time significantly.  It never burned the top (maybe your oven is extra hot or you have the cake too high), but you can always turn the heat down and cook longer if needed.  Hope that helps.

Glad you like the recipe!

Hi Monica,

Thanks for letting me know!  We LOVE this recipe too and I have often wondered if anyone was giving it a shot and realizing how incredible this recipe is.  So, thank you so much for letting me know.

It is our favorite too!!!!

Bridget & Tomek

Polish Cheesecake Recipe (Sernik) -- Polska Food Blog | Polska

whoah this blog is great i love reading your articles. Keep up the great work! You already know, many persons are searching round for this info, you can help them greatly.

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