Sernik Gotowany

Name: Sernik Gotowany
Prep time: 25 min
Cook time: 4 h 14 min
Total time: 4 h 39 min
Cuisine: Polish
Ingredients: 1000 g Twaróg cheese, ground; 20 g Gelatin; 160 g Butter, divided with 80 g melted for base; 160 g Sugar; 250 g Biscuit base, crumbled; 200 ml Milk; 100 ml Water, cold; 2 tsp Vanilla extract; 1 pinch Salt

Sernik Gotowany · ready in 4 h 39 min · 8 servings · 563 kcal per serving · easy · 9 ingredients

Sernik Gotowany is a silky Polish chilled cheesecake made by warming twaróg with butter and sugar, then setting it gently for a clean, creamy slice.

Prep: 25 min
Cook: 4 h 14 min
Total: 4 h 39 min
Serves: 8
kcal: 563
Difficulty: easy

Polish Desserts High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

1000 gTwaróg cheese, ground
20 gGelatin
160 gButter, divided with 80 g melted for base
160 gSugar
250 gBiscuit base, crumbled
200 mlMilk
100 mlWater, cold
2 tspVanilla extract
1 pinchSalt

Equipment

refrigerator, stovetop, 20 cm springform pan, saucepan, mixing bowl, small bowl, whisk, spatula, blender, parchment, glass, spoon

Instructions

Gather Tools
Gather all ingredients, a 20 cm springform pan, saucepan, bowl, whisk, spatula, blender, scale, and parchment before starting. · 5 min
What to look for: Everything is measured and within reach.
Prepare Base
Press the crumbled biscuit base with 80 g melted butter into the lined pan, then refrigerate while the filling is made. · 5 min
What to look for: The crumb layer is compact and level.
Bloom Gelatin
Sprinkle gelatin over cold water in a small bowl, stir once, and leave until the granules swell and look translucent. · 10 min
What to look for: The gelatin is swollen and no dry powder remains.
Heat Cheese
Heat twaróg, milk, sugar, 80 g butter, vanilla extract, and salt in a saucepan over low heat, stirring until hot and smooth. · 8 min
What to look for: The mixture steams gently and the butter is fully melted.
Blend Filling
Blend the hot cheese mixture until silky, then return it to the saucepan and keep it just below a simmer. · 3 min
What to look for: The filling looks glossy and has no visible curd grains.
Add Gelatin
Remove the pan from heat, add bloomed gelatin, and whisk until no grains remain and the cheese filling looks glossy. · 3 min
What to look for: The gelatin has dissolved and the filling is smooth.
Fill Pan
Pour the warm filling over the biscuit base, smooth the top, cool briefly, then refrigerate until fully set. · 4 h
What to look for: The top is firm and barely jiggles at the center.
Serve Slices
Release the springform ring, slice with a warm knife, and serve chilled for the cleanest texture. · 5 min
What to look for: Each slice holds a neat edge with a creamy interior.

Nutrition (per serving)

kcal	563
Protein	29 g
Carbohydrates	47 g
of which sugars	32 g
Fat	29 g
of which saturated	17 g
Fibre	1 g
Sodium	237 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

May contain: eggs, soybeans, tree nuts

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 1 months
Serve chilled; reheating will soften the gelatin set and damage the texture.

Ingredient substitutions

Twaróg cheese

Farmer cheese: Choose a dry curd style and blend until smooth.

Gelatin

Gelatin sheet: Soak in cold water, squeeze dry, and dissolve off heat.

Butter

Unsalted butter: Add the listed salt to keep the filling balanced.

Sugar

Caster sugar: Dissolves quickly into the warm cheese mixture.

Biscuit base

Plain biscuit crumb: Use a simple sweet biscuit crumb for a classic base.

Milk

Water: The filling will taste slightly less rich.