Classic Kraków Sernik: Lattice-Topped Twaróg Cheesecake

Why You’ll Love This Recipe

• Classic Kraków-style cheesecake: buttery shortcrust, delicate lattice, and citrusy, vanilla-scented twaróg filling.
• Thin lemon glaze adds a glossy finish and a bright lift without overpowering the cheese.
• Tested, home-cook friendly method to prevent soggy crust and over-aerated filling.
• Ideal make-ahead dessert—slices beautifully and tastes even better the next day.

Grocery List

• Produce: 1 lemon, 1 small orange
• Dairy: 1 kg twaróg (or 750 g ricotta + 250 g cream cheese), 280 g unsalted butter, 6 large eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, potato starch or cornstarch, vanilla extract, raisins (optional), fine breadcrumbs or semolina, salt

Full Ingredients

Shortcrust Dough (Base and Lattice)

• 350 g all-purpose flour (about 2 3/4 cups)
• 90 g powdered sugar (about 3/4 cup), sifted
• 200 g unsalted butter, cold and cubed (14 tbsp)
• 1 large egg + 1 large egg yolk
• 1/4 tsp fine sea salt
• 1 tbsp beaten egg white (from the separated egg), for brushing the base
• 1 tbsp fine dry breadcrumbs or fine semolina, to keep the base crisp

Citrus-Vanilla Cheese Filling

• 1 kg full-fat twaróg (Polish farmer’s cheese), well-drained and pressed through a sieve or mashed smooth
• 200 g granulated sugar (1 cup)
• Zest of 1 lemon + zest of 1 small orange (about 2 tsp total), finely grated
• 4 large eggs, at room temperature
• 80 g unsalted butter, melted and cooled (6 tbsp)
• 30 g potato starch or cornstarch (3 tbsp)
• 2 tsp pure vanilla extract (or 1 scraped vanilla bean)
• 1/4 tsp fine sea salt
• 80 g raisins (1/2 cup), optional; soak 10 minutes in hot water/tea or 2 tbsp dark rum, then drain and pat dry
• Optional if cheese is very moist: 20 g fine semolina (2 tbsp)

Thin Lemon Glaze

• 120 g powdered sugar (1 cup), sifted
• 2–3 tbsp fresh lemon juice
• 1 tbsp hot water, as needed for a thin, brushable glaze

To Finish

• Extra lemon zest curls or thin strips, optional

Step-by-Step Instructions

Step 1: Make the shortcrust dough

In a large bowl, whisk flour, powdered sugar, and salt. Add 200 g cold butter and rub it in with fingertips until the mixture resembles fine crumbs with a few pea-sized bits. Add 1 whole egg and 1 egg yolk. Mix just until the dough clumps. Do not overwork—stop as soon as it holds together.

Shape into a flat disc. Divide roughly 2/3 (base) and 1/3 (lattice). Wrap both and chill for 45 minutes.

Step 2: Prep the pan and oven

Heat oven to 175°C/350°F with a rack in the center. Line a 23 × 33 cm (9 × 13 in) baking pan with parchment so it overhangs on two sides for easy lifting. Lightly butter any exposed sides.

Step 3: Prepare the citrus-vanilla cheese filling

In a mixing bowl, rub the lemon and orange zests into the granulated sugar with your fingertips until fragrant and slightly damp. Add the twaróg and mix on low speed or by hand with a spatula until smooth and cohesive (do not whip in a lot of air). Beat in the 4 eggs one at a time on low, scraping the bowl. Add melted, cooled butter, vanilla, starch, and salt; mix just to combine. If your cheese is very moist, fold in the optional semolina. Fold in raisins, if using.

Step 4: Roll the base; seal it against sogginess

Roll the larger piece of dough between two sheets of parchment to a rectangle slightly larger than the pan. Drape into the pan, pressing into corners and up the sides to create a 1.5–2 cm lip. Trim excess. Dock the base with a fork. Brush lightly with 1 tbsp beaten egg white and sprinkle 1 tbsp fine breadcrumbs or semolina over the bottom. Chill the pan while making the lattice.

Step 5: Cut and chill the lattice

Roll the remaining dough into a thin rectangle and cut 1.5 cm (5/8 in) wide strips using a knife or fluted wheel. Transfer strips to a parchment-lined sheet and freeze for 10 minutes to firm—this makes clean weaving and sharp edges easier.

Step 6: Assemble and bake

Pour the filling into the prepared base and smooth the top. Arrange half the strips diagonally across the pan with equal spacing. Lay the remaining strips across at a 90° angle, gently weaving for a traditional lattice. Press ends to the side crust to seal and trim if needed.

Bake at 175°C/350°F for 50–60 minutes until the edges are set, the lattice is golden, and the center has a slight wobble. An instant-read thermometer placed 2–3 cm from center should read about 73°C/165°F. If browning too fast, tent loosely with foil for the last 10–15 minutes. Do not open the oven during the first 30 minutes.

Step 7: Glaze, cool, chill, and serve

Cool the sernik on a rack for 15 minutes. Whisk the glaze: 120 g powdered sugar with 2–3 tbsp lemon juice (add a splash of hot water to reach a thin, brushable consistency). Brush a thin coat over the warm lattice and any exposed filling; it should set translucent and glossy.

Cool to room temperature (about 1 hour), then refrigerate at least 4 hours, preferably overnight. Lift out using the parchment, slice with a hot, wiped knife, and serve well-chilled. Garnish with fine lemon zest curls if desired.

Pro Tips

• For the best texture, use full-fat twaróg and press it through a sieve or mash thoroughly; a smooth but not fluffy mixture prevents cracking.
• Rubbing citrus zest into sugar extracts aromatic oils and boosts flavor without extra liquid.
• Keep mixing speeds low and stop as soon as the filling is homogenous—over-aerated batter can rise and crack.
• The egg white + breadcrumbs barrier keeps the crust crisp under the moist filling.
• Chilling lattice strips for 10 minutes gives cleaner lines and prevents stretching while weaving.

Variations

• Raisin or candied peel: Use raisins as written, or swap for 80 g finely chopped candied orange peel for a classic festive touch.
• All-lemon: Skip orange zest and use zest of 2 lemons; add 1 tsp lemon extract to the glaze for extra brightness.
• Gluten-free crust: Use a 1:1 gluten-free flour blend; if not pre-blended with binders, add 1/4 tsp xanthan gum.

Storage & Make-Ahead

Refrigerate covered for up to 5 days; flavor and slicing improve on day 2. Freeze well-wrapped slices for up to 2 months; thaw overnight in the fridge. The dough can be made up to 3 days ahead (refrigerated) or 1 month (frozen). Lattice strips freeze well; bake from chilled, not frozen solid. Glaze sets best when brushed on warm cheesecake, but you can refresh the sheen with a teaspoon of thin glaze just before serving if needed.

Nutrition (per serving)

Approximate for 1 of 12 servings (with raisins): 560 kcal; 34 g fat; 52 g carbohydrates; 12 g protein; 220 mg sodium; 34 g sugars. Values will vary with specific brands and substitutions.