80 min


  • Preheat oven to 180 °C.
  • If adding raisins, first soak them in hot water for about 15 minutes, then squeeze the water out.
  • Beat together all the ingredients for the batter (except cocoa) by hand or in a food processor. Work quickly to keep the batter cold.
  • Turn the batter into a baking tray (approx. 35cmx23cm) lined with baking paper.
  • For a fancier sernik, sprinkle cocoa over the batter (will look like a fine brown line separating the bottom and top layer).
  • Start making the cheese layer by separating egg yolks from egg whites.
  • Beat the cream cheese with the egg yolks and sugar until the sugar has dissolved.
  • Add the potato starch and melted butter and beat again.
  • Beat the egg whites with a pinch of salt in a separate bowl until stiff.
  • Using a spoon, carefully fold the beaten egg whites into the cheese mixture. Stir in one direction, very slowly.
  • At this stage, you can add raisins if you like to the cheese layer.
  • Pour the cheese mixture over the batter.
  • Bake for 65 minutes.

The author of the recipe is Karolina Klesta and the original recipe is published here: https://polishfoodies.com/polish-cheesecake-sernik-recipe/ (polishfoodies.com)


  • 360 g all-purpose flour
  • 225 g butter
  • 1 tsp baking powder
  • 2 tbsp sour cream
  • 3 tbsp sugar
  • 2 tbsp cocoa (optional)
  • 200 g raisins (optional)

Cheese layer:

  • 2 kg cream cheese
  • 180 g sugar
  • 8 eggs
  • 4 tbsp potato starch
  • 6 tbsp melted butter

Nutritional value per serving/per 100 g


311 kcal


20 g


6.5 g


22.5 g

- of which saturated fat

14 g

- monounsaturated fat

5.5 g

- polyunsaturated fat

1 g

Dietary fibre

1 g

Allergen content





Last revised: 10/06/23, Published: 23/05/23