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Creamy Polish Sernik Cheesecake Bars

Polish sernik cheesecake bars - featured image
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These creamy Polish sernik cheesecake bars offer a tender custard texture with a subtle tang, delivering an authentic and comforting dessert experience that’s quick and easy to make.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg, cold
  • 1 tsp baking powder
  • Pinch of salt
  • 2 cups (450g) twaróg or farmer’s cheese, well-drained and crumbled
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Zest of 1 lemon (optional)

Instructions

  1. Prepare the crust (10 minutes): In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 tsp baking powder, and a pinch of salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Crack in 1 cold egg and gently mix to form a dough. If it feels too dry, add a teaspoon of cold water.
  2. Chill the dough (15 minutes): Press the dough evenly into the bottom of the parchment-lined 8×8-inch pan. Refrigerate while preparing the filling.
  3. Make the filling (15 minutes): In another bowl, beat 2 cups twaróg or farmer’s cheese with an electric mixer until smooth. Add 3 large eggs one at a time, mixing well after each. Stir in 3/4 cup sugar, 1/2 cup sour cream, 1 tsp vanilla extract, 2 tbsp flour, and lemon zest if using. The batter should be creamy and pourable but not runny.
  4. Assemble and bake (40-45 minutes): Pour the filling evenly over the chilled crust. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until edges are set and center has a slight jiggle.
  5. Cool and chill (at least 2 hours): Let the bars cool to room temperature, then refrigerate for a minimum of 2 hours or overnight to set the custard.
  6. Serve: Slice into bars and enjoy. Optionally dust with powdered sugar or serve with fresh berries.

Notes

If edges brown too quickly, cover pan loosely with foil halfway through baking. Avoid overbaking; a slight jiggle in the center indicates perfect custard texture. Drain twaróg overnight if too wet. Use room temperature eggs for smooth filling. Chilling is crucial for clean slices and flavor development.

Nutrition

Keywords: Polish sernik, cheesecake bars, twaróg, custard texture, easy dessert, traditional Polish dessert, creamy cheesecake

Find it online: https://sweetstirring.com/creamy-polish-sernik-cheesecake-bars-easy-homemade-recipe-for-tender-custard-texture/