Poland definitely deserves one or more trips.
After visiting Krakow in 2017, I returned to Warsaw in September 2024, to taste many other dishes of the excellent Polish cuisine.
For “Around the World in 80 Dishes – TOP TEN” I chose a delicious dessert, tasted several times during our trip: the sernik, the Polish cheesecake that is never missing on Polish tables during festive days.
The main ingredient of the cake is twaróg, a typical Polish cheese similar to our ricotta, but more compact.
You can find the recipe also in the book “In cibo veritas, creative and ethnic cuisine” available in the shop.
Here follows the basic recipe, which I enriched with bitter almonds, raspberries, and pistachio powder and below you find the one tasted on my birthday on September 20, 2024, in Warsaw, at the restaurant “Nowa Wola”.
You can decorate the sernik as you wish.
You can find many other versions of “cheesecake” from around the world on the blog such as:
- Difficulty: Medium
- Cost: Economical
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Polish
Ingredients
- 2.2 lbs twaróg or ricotta
- 1 cup powdered sugar
- 1 packet vanillin
- 4.4 oz butter
- 1 oz potato starch
- 1 lemon (juice)
- 5 eggs
- 1 teaspoon baking powder for desserts
Preparation
Mix the butter with the powdered sugar and vanillin, adding one yolk at a time while mixing. When the mixture becomes homogeneous, add the cheese (twaróg or ricotta), potato starch, baking powder, and lemon juice.
Beat the egg whites until stiff and add them to the batter.
Gently mix everything with a wooden spoon.
Pour everything into a greased pan, round or square, bake the dessert in the preheated oven at a temperature of 338°F – 356°F.
Decorate as you wish.
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As an alternative to twaróg you can use ricotta
