📍 Where this dish comes from: Poznań · Stary Rynek (Old Market Square)
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Sernik is Poland’s genuine national cheesecake, traditionally made with twaróg rather than cream cheese for a denser, slightly grainier texture than its American cousin. This version keeps that same character, sweetened with a sugar-free sweetener and baked over an almond flour crust.
What You’ll Need
Servings: 10 servings
Calories: 310kcal
Ingredients
- 1 1/2 cups almond flour plus 4 tbsp melted butter for the crust
- 2 lbs twaróg (Polish farmer's cheese) or well-drained cottage cheese
- 4 large eggs
- 3/4 cup granulated sugar-free sweetener
- 1/3 cup heavy cream
- 1 tbsp vanilla extract
- 2 tbsp lemon zest
- Pinch salt
Instructions
- Preheat oven to 325°F (165°C). Mix almond flour and melted butter, then press into the bottom of a 9-inch springform pan. Bake 10 minutes, then cool slightly.
- Beat twaróg until smooth. Add eggs one at a time, beating well after each addition.
- Mix in sweetener, cream, vanilla, lemon zest, and salt until smooth.
- Pour filling over the crust.
- Bake 50–60 minutes until the center is just set with a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Chill in the fridge at least 4 hours, ideally overnight, before slicing.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 12g | Fat: 26g | Fiber: 2g
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Health Benefits
- Twaróg provides a substantial protein boost compared to a traditional cream cheese cheesecake.
- Almond flour adds vitamin E and healthy fats in place of a refined wheat crust.
- Using a sugar-free sweetener avoids the blood sugar spike of a traditional sernik.