QiMeal
Sernikowiec
Sernikowiec · ready in 3 h 30 min · 16 servings · 403 kcal per serving · medium · 9 ingredients
A classic Polish royal cheesecake with a dark cocoa shortcrust, creamy cheese center, and crumbly top, beloved at family tables and Easter gatherings.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 3 h 30 min
- Serves
- 16
- kcal
- 403
- Difficulty
- medium
Ingredients · 16 servings
- 1 kgCottage cheese, finely ground
- 6Egg, divided
- 260 gButter, 250 g melted and 10 g softened
- 350 gSugar, divided
- 400 gWheat flour, sifted
- 3 tbspCocoa powder, sifted
- 2 tspBaking powder
- 1 pkgVanilla sugar
- 4 tbspPotato starch
Equipment
stovetop, freezer, oven, kitchen scale, measuring spoon, mixing bowl, 24 x 35 cm rectangular tin, hand mixer, box grater, saucepan, spoon, spatula
Instructions
- Mise En Place
Gather all ingredients, a 24 x 35 cm tin, bowls, scale, mixer, grater, saucepan, spatula, cooling rack, and knife. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
- Melt Butter
Melt 250 g butter gently and let it cool until warm, not hot; keep 10 g soft butter for greasing the tin. · 5 min
What to look for: The butter is liquid and glossy without browning.
- Mix Cocoa Dough
Combine wheat flour, cocoa, 200 g sugar, baking powder, 2 eggs, and melted butter; rub to crumbs, divide in 2, and freeze 1 portion. · 20 min
What to look for: The dough looks dark, crumbly, and holds when pressed.
- Press Base
Grease the 24 x 35 cm tin with soft butter, then press 1 portion of cocoa dough evenly across the bottom as the base. · 5 min
What to look for: The base is even, compact, and reaches all corners.
- Beat Cheese Filling
Beat cottage cheese, 4 eggs, 150 g sugar, potato starch, and vanilla sugar until smooth, thick, and evenly blended. · 8 min
What to look for: The filling is pale, creamy, and free of large curds.
- Spread Filling
Spread the cheese filling evenly over the cocoa base, smoothing the surface gently without pulling up the dough. · 3 min
What to look for: The cheese layer is level and covers the cocoa base fully.
- Crumble Top
Grate or crumble the frozen cocoa dough over the cheese layer, scattering it evenly to cover the filling. · 5 min
What to look for: The top is covered with loose dark crumbs.
- Bake Cake
Bake at 180°C / 356°F for 50-55 minutes until the cocoa topping is set and the cheese layer no longer ripples. · 55 min
What to look for: The top looks dry and set, with a faintly risen cheese layer.
- Cool Serve
Cool the cake fully in the tin for at least 120 minutes, then cut into 16 squares and serve at room temperature. · 2 h
What to look for: The slices hold clean layers of cocoa crust and creamy cheese.
Nutrition (per serving)
| kcal | 403 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 48 g |
| of which sugars | 25 g |
| Fat | 18 g |
| of which saturated | 10 g |
| Fibre | 1 g |
| Sodium | 323 mg |
Nutri-ScoreD
Allergens
Contains: milk, eggs, gluten
Ingredient substitutions
Cottage cheese
- Ground cottage cheese: Use a smooth, firm cheese so the filling sets cleanly.
Butter
- Sunflower oil: Use only if needed; the cocoa crust will be softer and less shortcrust-like.
Wheat flour
- Cake wheat flour: A lighter wheat flour gives a slightly more delicate cocoa crumb.
Cocoa powder
- Dark cocoa powder: Use unsweetened cocoa powder for the classic dark crust.
Vanilla sugar
- Sugar: The filling will be less aromatic but still traditional in structure.
Potato starch
- Wheat flour: The cheese layer will set slightly heavier than with potato starch.
