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Polish King’s Cheesecake Sernik Królewski is my holiday showstopper rich creamy and layered with a chocolate crumb crust This treat is the kind of dessert no one can resist at gatherings The combination of cocoa and tangy cheese is pure heaven
The first time I baked this was for my grandmother’s birthday We laughed over coffee and each had two slices Never fails to bring my family together
Ingredients
- All purpose flour: gives the crust structure go for unbleached for the best texture
- Dutch processed cocoa powder: for deep chocolate color and flavor I like to use a rich unsweetened variety
- Unsalted butter: straight from the fridge keeps the base tender and crumbly choose high fat European style for best results
- Sugar: adds sweetness to both crust and filling I always use fine granulated so it blends easily
- Egg yolk: binds the dough and adds richness look for bright golden yolks
- Twaróg cheese or farmer’s cheese: is the heart of Sernik You want a fresh cheese with minimal added liquid for authentic flavor
- Large eggs: separate for an airy filling use the freshest you can find for easy whipping
- Vanilla extract: brings delicate aroma real vanilla makes a difference
- Orange zest (optional): but adds a festive citrus twist use a firm fragrant orange and avoid the bitter pith
Step by Step Instructions
- Prepare the Cocoa Crust:
- Combine the flour cocoa and sugar in a food processor Pulse briefly to evenly distribute the dry ingredients Drop in the cold cubed butter and pulse again until the mixture looks like damp sand Add the egg yolk and keep pulsing just until a dough forms Gather it together into a ball wrap it and chill for thirty minutes so it firms up
- Beat the Cheesecake Filling:
- In a large bowl combine twaróg cheese sugar egg yolks and vanilla Beat until the mixture is smooth with no lumps If using orange zest add it now In another clean bowl whisk the egg whites until soft peaks form Gently fold the whipped whites into the cheese base so the filling becomes light and airy
- Assemble the Cheesecake:
- Divide the chilled crust dough into two uneven pieces Press the larger portion into the bottom of a springform pan covering the base completely Smooth the filling over the base then break the smaller piece of dough into small clumps and sprinkle these over the top creating a crumbly chocolate layer
- Bake and Cool:
- Place the pan in a preheated oven set at three hundred fifty degrees Fahrenheit Bake for forty five to fifty minutes or until the top is set and a little firm to the touch If the edges darken too fast tent lightly with foil Remove from the oven and cool completely on a rack for the creamiest texture
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Sernik Królewski makes me think of chilly Polish afternoons spent with my cousins sharing stories over dessert My favorite part is the cocoa crust topping My mother always saved the crispiest corner piece for me
Storage Tips
Keep the cheesecake covered in the refrigerator where it will stay fresh for up to five days For longer storage slice and freeze individual pieces wrapped tightly in foil and plastic When ready to serve let it thaw overnight in the fridge for the best texture
Ingredient Substitutions
If you cannot find twaróg mix equal parts ricotta and cream cheese to mimic both the tang and firmness of traditional Polish cheese I have even added a touch of sour cream for a bit more creaminess Dutch processed cocoa is classic but regular cocoa will work if that is what you have on hand
Serving Suggestions
Dust the top with powdered sugar for a pretty finish or add fresh berries for a burst of color A dollop of softly whipped cream or a drizzle of orange flavored syrup would be delightful Serve with black coffee or strong tea to balance the richness
Cultural and Historical Notes
Sernik has been a cherished Polish dessert for centuries Often reserved for Easter and big family parties the King’s version stands out with its signature cocoa crust Every time I bake this cake it reminds me of the warm kitchens and laughter of my childhood family gatherings
Recipe FAQs
- → What is twaróg cheese and can I substitute it?
Twaróg is a traditional Polish farmer’s cheese, offering a rich, slightly tangy flavor. You can substitute it with a blend of ricotta and cream cheese for similar texture and taste.
- → How do I get a crumbly cocoa crust?
Use cold, cubed butter and pulse it with flour, cocoa, and sugar just until crumbly. Chilling the dough ensures a tender, crumbly texture when baked.
- → Why separate eggs for the filling?
Separating the eggs allows you to whip the whites, folding them in for a lighter, airy cheesecake filling that keeps a soft texture after baking.
- → What does orange zest add?
Orange zest introduces a bright, citrus note that lifts the rich dairy flavors and complements the cocoa crust beautifully.
- → How should I store Polish King’s Cheesecake?
Store the cheesecake in the refrigerator, covered, for up to 4 days. It’s best enjoyed chilled and can be prepared ahead for parties.
- → Can I freeze Sernik Królewski?
Yes, it freezes well. Wrap in plastic and foil, then thaw overnight in the refrigerator before serving for best texture.