Sernik z Makim (Polish Poppy Seed Cheesecake)

Sernik z makiem is a traditional Polish cheesecake that beautifully combines the creamy richness of cheesecake with the unique flavor of poppy seeds. It’s a beloved dessert, often enjoyed during holidays, special gatherings, and family celebrations. This indulgent treat features a velvety cheesecake filling complemented by a sweet poppy seed mixture, all set on a buttery biscuit crust. Its distinct flavors and textures make it a must-try dessert for anyone interested in Polish cuisine.

Ingredients:

For the crust:

200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted
2 tablespoons sugar
For the poppy seed layer:

100g poppy seeds
200ml milk
2 tablespoons sugar
1 tablespoon honey
1 teaspoon vanilla extract
For the cheesecake filling:

900g twaróg cheese (or farmer’s cheese)
250ml heavy cream
200g sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon cornstarch
Directions:

Prepare the crust:

Preheat the oven to 175°C (350°F).
In a food processor, pulse the digestive biscuits until they become fine crumbs.
Mix the crushed biscuits with melted butter and sugar. Press the mixture into the bottom of a greased springform pan to form an even crust.
Bake for about 10 minutes, then remove from the oven and let it cool.
Prepare the poppy seed layer:

In a saucepan, bring the milk to a boil. Add the poppy seeds, sugar, honey, and vanilla extract. Stir well and simmer for 5-7 minutes until the mixture thickens slightly.
Remove from heat and set aside to cool.
Prepare the cheesecake filling:

In a large bowl, blend the twaróg cheese, heavy cream, sugar, eggs, vanilla extract, and lemon zest using an electric mixer until smooth and creamy.
Add the cornstarch and mix again until well incorporated.
Assemble the cheesecake:

Pour half of the cheesecake filling over the cooled crust.
Carefully spread the poppy seed mixture over the filling, ensuring it’s evenly distributed.
Top with the remaining cheesecake filling.
Use a spatula to smooth the top.
Bake the cheesecake:

Bake at 175°C (350°F) for 50-60 minutes or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Once cooled, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight.
Serving and Storage Tips:

Serve the cheesecake chilled. You can garnish it with powdered sugar or a few extra poppy seeds for an added touch of elegance.
This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. It’s even better the next day, as the flavors have time to meld together.
For best results, allow the cheesecake to come to room temperature for about 15 minutes before serving.
Variations:

Citrus Twist: Add a little orange zest to the cheesecake filling for a citrusy kick.
Nutty Crust: Replace the digestive biscuits with crushed nuts, such as walnuts or almonds, for a richer, crunchier crust.
Chocolate Drizzle: Drizzle melted dark chocolate on top of the cheesecake before serving for a luxurious twist.