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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 rich, tangy, and just-sweet-enough dessert with a buttery crust, perfect for sharing at potlucks or family gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 grams) all-purpose flour
  • 1/2 cup (113 grams) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • Pinch of salt
  • 2–3 tablespoons cold water
  • 16 oz (450 grams) cream cheese, softened
  • 3/4 cup (150 grams) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the crust (10 minutes prep + 15 minutes chilling): In a medium bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough holds together. Press into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
  2. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
  3. Roll out the chilled dough on a lightly floured surface into an 8×8-inch square. Transfer to the pan and press gently into corners. Patch cracks if needed.
  4. Pre-bake the crust for 12-15 minutes until edges start to turn golden. Remove and let cool slightly.
  5. Make the filling (10 minutes): Beat softened cream cheese until smooth and fluffy. Gradually add sugar, beating well. Add eggs one at a time, beating slowly after each. Fold in sour cream, vanilla extract, and lemon zest gently until combined.
  6. Pour filling over crust and spread evenly. Tap pan gently to release air bubbles.
  7. Bake for 40-45 minutes until edges are set but center jiggles slightly. Tent with foil if top browns too quickly.
  8. Cool to room temperature, then refrigerate at least 3 hours or overnight.
  9. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve as is or with powdered sugar or fresh berries.

Notes

Use room temperature ingredients for smooth batter. Do not overbeat eggs to avoid cracks. Use parchment paper to prevent sticking and ease slicing. Let bars cool completely before slicing. Baking at a steady 350°F (175°C) is important for texture. For gluten-free option, substitute flour with almond flour. For vegan option, use dairy-free cream cheese, coconut yogurt, and flax egg.

Nutrition

Keywords: Polish cheesecake bars, Sernik, creamy cheesecake bars, easy cheesecake recipe, dessert bars, potluck dessert, creamy dessert

Find it online: https://sweetstirring.com/creamy-polish-sernik-cheesecake-bars-easy-recipe-for-sharing/