Sernik (Polish Cheesecake)

Method

1. 1

   Beat the butter with the sugar until fluffy, then beat in the yolks one by one, followed by the cheese, vanilla and potato starch.

   💡 Grind or blend the cheese first — grainy cheese means grainy sernik.

2. 2

   Whip the egg whites with a pinch of salt to soft peaks.

3. 3

   Fold the whites into the cheese mixture in three additions, keeping as much air as you can, then fold in the raisins.

   💡 Stop folding the moment no white streaks remain.

4. 4

   Pour into a lined 24 cm springform pan and smooth the top.

5. 5

   Bake at 170°C for 55–60 minutes until just set with a slight wobble at the center.

6. 6

   Turn off the oven, crack the door and let the cake cool inside for 30 minutes to prevent collapse.

7. 7

   Chill completely before slicing — sernik is best the next day.