Polish
Sernik
A tall, crustless Polish cheesecake with fine twaróg, fragrant citrus, and a close yet delicate crumb lifted by folded egg whites.
12 servings · 45 minutes prep · 75 minutes cook
Ingredients
Cheesecake
- 2 lb 3 oz, full-fat and firm, well drained and brought to cool room temperature
- 3/4 cup, softened to 65–70°F (18–21°C)
- 1 cup, divided; granulated sugar may be used
- 6 large eggs, about 10 1/2 oz without shells, separated and brought to room temperature
- 1/4 cup
- 2 tsp, pure vanilla extract
- 2 tsp, finely grated
- 1 tsp, finely grated
- 1/2 tsp, Diamond Crystal
Directions
1. Prepare the pan and oven
- Heat a conventional {{tool:oven}} to 350°F with a rack in the lower-middle position. Set a {{tool:rimmed-baking-sheet}} on the rack to preheat; it will steady the springform pan and catch any butter that escapes.
- Coat the bottom and sides of a {{tool:9-inch-springform-pan}} with the softened unsalted butter. Cut a round of {{tool:parchment-paper}} to fit the bottom, line the pan, butter the parchment, and coat the interior lightly with the fine dry breadcrumbs. Tap out loose crumbs. Do not wrap the pan in foil or prepare a water bath.
2. Refine the twaróg
- Pass the farmer cheese through a {{tool:meat-grinder}} fitted with a fine die twice, breaking it into pieces small enough to feed without forcing. The finished cheese should be uniform and fine, with no firm curds.
- Alternatively, use a {{tool:food-processor}} and work in four batches of no more than 9 oz each. Pulse, scrape the bowl, and process just until fine and cohesive, about 30–45 seconds per batch. Avoid prolonged processing, which can warm the cheese and make it greasy. Transfer all the refined twaróg to a bowl.
3. Make the cheese base
- In a {{tool:large-mixing-bowl}} of at least 5-quart capacity, use either a {{tool:stand-mixer}} or {{tool:hand-mixer}} to beat the cheesecake portion of softened unsalted butter with 3/4 cup of the superfine sugar on medium speed until pale and aerated, 3–4 minutes. Scrape the bowl and beaters.
- Add the yolks from the egg one at a time, beating for about 20 seconds after each addition and scraping twice during the process. Beat in the vanilla extract, lemon zest, orange zest, and kosher salt.
- With the mixer on medium-low, add the refined farmer cheese in four additions. Mix only until each addition is incorporated. Use a {{tool:fine-mesh-strainer}} to sift in the potato starch and mix on low for 15–20 seconds, then finish folding by hand with a {{tool:rubber-spatula}}. The mixture should be thick, smooth, and free of dry starch.
4. Aerate and fold
- Wash and dry the beaters thoroughly. In a separate clean, grease-free {{tool:mixing-bowl}}, beat the whites from the egg on medium speed until foamy. Gradually add the remaining 1/4 cup superfine sugar, then beat at medium-high speed to glossy medium peaks, 2–4 minutes. A lifted peak should stand with its tip gently bending; do not beat the whites dry or clumpy.
- Fold one-quarter of the whites firmly into the cheese mixture to loosen it. Add the remaining whites in two additions, folding with broad strokes from the bottom until no large white streaks remain. Preserve as much air as possible without leaving unmixed pockets.
- Transfer the batter to the prepared pan and smooth the surface. The batter should sit below the rim with at least 1/2 inch of headroom. Tap the pan against the counter only once or twice to release large air pockets.
5. Bake
- Set the pan on the preheated baking sheet. Bake at 350°F for 15 minutes. Without opening the oven, reduce the temperature to 300°F and continue baking for 55–65 minutes.
- Begin checking after 55 minutes. The cheesecake is done when the outer 2 inches are set and lightly golden while the central 3-inch area moves as one gentle wobble when nudged; it must not ripple like liquid. An {{tool:instant-read-thermometer}} inserted halfway into the center should register 150–155°F. Do not wait for the center to become rigid, because residual heat will finish setting it.
6. Cool gradually
- Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes. Then prop the door open about 1 inch and cool for 40 minutes more.
- Move the pan to a {{tool:wire-rack}}. Run a thin {{tool:chef-knife}} around the upper edge to release any attached areas, but leave the springform closed. Cool uncovered until completely at room temperature, 75–90 minutes. Some settling and a shallow central dip are characteristic; abrupt cooling can cause deeper cracking.
- Cover the pan without touching the surface and refrigerate for at least 8 hours and up to 24 hours. Do not leave the egg-and-dairy batter or baked cheesecake at room temperature for more than 2 hours in total.
7. Unmold and serve
- Release the springform collar. Slide the chilled cheesecake from the base onto a serving plate, removing the parchment if practical. Dust evenly with the powdered sugar.
- For clean slices, use a thin knife dipped in hot water and wiped dry between cuts. Serve cool rather than ice-cold, letting individual slices stand for 15 minutes before eating. Refrigerate leftovers promptly in a covered container for up to 4 days.
