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May 24, 2024

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Classic Polish Style Cheese Cake Sernik

[print_this]Classic Polish Style Cheese Cake Sernik

• 1 1/2 cup flour
• 1/4 lb + 3/4 cup butter
• 4 eggs
• 4 Tbs. + 1 cup confectioner’s sugar
• 2 Tbs. milk
• 2 tsp baking powder
• 1 1/2 lb Twaróg (Farmer’s Cheese)
• 2 medium potatoes, peeled
• 1 tsp vanilla extract
• 5 egg yolks
• 3 Tbs. potato starch
• 1 cup raisins (soaked in brandy or vodka)
• 2 Tbs. finely chopped candied orange peel
• 3 egg whites, stiffly beaten

Sift 1 1/2 c flour onto a board and cut in 1/4 lb cold butter. Beat 4 eggs with 4 Tbs. confectioner’s sugar and add to the flour mixture. Sprinkle with 2 Tbs. milk and 2 tsp baking powder, quickly work ingredients into a dough and chill in refrigerator for 30 minutes. Meanwhile, grind or process 1 1/2 lbs farmer cheese and blend together with 2 medium cold, well-mashed potatoes. Cream 3/4 cup butter with 1 cup confectioner’s sugar. Add 1 tsp vanilla extract, continue beating, gradually adding 5 egg yolks and cheese mixture a little at a time. When fully blended, sprinkle with 3 Tbs. potato starch, add 1 cup plumped raisins and 2 Tbs. finely chopped candied orange rind. Mix ingredients and fold in 3 stiffly beaten egg whites. Roll out 2/3 dough 1/4” thick to fit lightly greased pan. Top with cheese filling and smooth the top. Roll remaining dough into pencil-thick strands and arrange latticework on top of cheese. Brush top with beaten egg and bake in preheated 350° oven for about 50 minutes.

By Dave Motak
Polish Culinary Corner

Reprinted with permission from Polish Cultural Council of Pittsburgh, PA
First printed in the POLISH JOURNEY
Newsletter of the Polish Cultural Council – Vol. 14 – Spring 2016