Description
Polish King’s Cheesecake (Sernik Królewski)
This traditional Polish dessert, also known as Sernik Królewski, features a rich cocoa crust and creamy twaróg cheese filling. Perfect for family gatherings or festive occasions, this cheesecake brings a delightful contrast between its crumbly chocolate crust and smooth, tangy filling. Experience a true taste of Poland, where the love for rich and comforting sweets is cherished in every bite!
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 cup unsalted butter, cold, cubed
1/2 cup sugar
1 egg yolk
1 lb twaróg cheese (or substitute)
3/4 cup sugar
4 large eggs, separated
1 tsp vanilla extract
Zest of 1 orange (optional)
Directions:
1. Prepare crust and chill for 30 mins.
2. Mix filling ingredients; fold in whisked egg whites.
3. Press dough into pan, add filling, and top with crumbles.
4. Bake at 350°F for 45-50 mins.
5. Cool and chill.
Prep Time: 30 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Make the Crust: In a food processor, pulse the flour, cocoa powder, and sugar. Add the cold, cubed butter and egg yolk. Pulse until the mixture resembles coarse crumbs. Form into a ball, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling: While the dough chills, press the twaróg through a fine sieve for a silky texture. In a large bowl, beat the cheese with 3/4 cup sugar, egg yolks, vanilla extract, and orange zest (if using) until smooth.
3. Incorporate Egg Whites: In a clean, dry bowl, whisk the egg whites to stiff peaks. Gently fold them into the cheese mixture in two additions until just combined.
4. Assemble: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Take 2/3 of the chilled dough and press it evenly into the bottom and up the sides of the pan. Pour in the filling. Crumble the remaining 1/3 of the dough over the top.
5. Bake & Cool: Bake for 45-50 minutes until the top is set. Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour. Then, cool completely at room temperature before chilling for at least 4 hours.
Serving Suggestions
Serve chilled slices of Sernik Królewski with a dusting of powdered sugar or a dollop of whipped cream. For a festive touch, accompany it with a berry coulis (raspberry or cherry works beautifully) or fresh seasonal berries. A cup of strong black coffee or a glass of dessert wine makes the perfect pairing.
How-to Summary
Create a chocolate crumb crust from flour, cocoa, butter, and egg yolk; chill. Make a filling by blending sieved twaróg cheese with sugar, yolks, and vanilla, then folding in stiffly beaten egg whites. Press most of the crust into a pan, add filling, crumble the remaining dough on top, and bake at 350°F. Cool slowly in the turned-off oven, then chill thoroughly before serving.
Frequently Asked Questions
Can I use regular cream cheese instead of twaróg?
While cream cheese can be used, the authentic texture and tang come from Polish twaróg (farmer’s cheese). For a closer substitute, mix full-fat ricotta with a bit of cream cheese or sour cream.
Why did my crust turn out soggy?
A soggy bottom often results from underbaking or a filling that’s too wet. Ensure your twaróg is well-drained and not overly moist. Pre-baking the crust for 10 minutes can also help create a barrier.
My top cracked. What went wrong?
Rapid temperature changes cause cracks. Always cool the cake gradually in the turned-off oven with the door ajar, as directed, to prevent this.
Can I make this cake ahead of time?
Absolutely. This cheesecake tastes even better the next day. Prepare it a day in advance and store it covered in the refrigerator.
Is the orange zest necessary?
No, it’s optional but recommended. The citrus zest adds a bright, aromatic note that beautifully cuts through the richness of the chocolate and cheese.
Common Mistakes to Avoid
- Overmixing the Egg Whites: Fold them gently to maintain air; vigorous mixing will deflate the filling.
- Skipping the Sieving Step: Not pressing the twaróg through a sieve can result in a grainy filling texture.
- Using Warm Butter: The crust dough requires cold butter to achieve a crumbly, shortbread-like texture.
- Skipping the Gradual Cool-Down: Moving the hot cake directly to a cold environment almost guarantees cracking.
Conclusion
Polish King’s Cheesecake is a majestic dessert that masterfully balances a rich chocolate crust with a light, creamy filling. While it requires attention to detail—like properly preparing the twaróg and cooling the cake slowly—the impressive and delicious result is well worth the effort. This cherished recipe brings a authentic taste of Polish tradition to any table, promising a truly royal finish to your meal.