Miodowy Torcik Serowy, czyli Sernik Gotowany – A Sweet Honey Cheesecake Delight

Miodowy torcik serowy, also known as “sernik gotowany” (cooked cheesecake), is a traditional Polish dessert that combines the richness of cream cheese with the natural sweetness of honey. Unlike the classic no-bake cheesecakes, this version involves cooking the ingredients, resulting in a smooth, velvety texture with a hint of honey that elevates the flavor profile. This dessert is a wonderful choice for family gatherings, special occasions, or simply as a treat for yourself. It’s a unique twist on the classic cheesecake that everyone is sure to enjoy!

Ingredients:

500g twaróg cheese (or farmer’s cheese)
200ml heavy cream
100g honey (preferably liquid)
2 large eggs
1 tsp vanilla extract
50g butter
100g sugar
1 package of digestive biscuits (or graham crackers)
2 tbsp butter (for the base)
A pinch of salt
Directions:

Prepare the base: Start by crushing the digestive biscuits into fine crumbs. You can do this using a food processor or by placing the biscuits in a ziplock bag and rolling them with a rolling pin. Once crushed, melt the 2 tablespoons of butter and mix it with the crumbs. Press the mixture into the bottom of a springform pan to form a firm base. Set it aside to cool.

Cook the cheese mixture: In a large saucepan, heat the honey and heavy cream over medium heat, stirring occasionally. Once it begins to simmer, reduce the heat and add the butter, allowing it to melt completely. In a separate bowl, whisk the eggs with sugar and vanilla extract until the mixture becomes smooth. Slowly pour this mixture into the saucepan with the honey-cream mixture, stirring continuously. Cook the mixture over low heat, ensuring it doesn’t boil, and stir for about 5–7 minutes until it thickens. Remove from heat and set aside.

Blend the cheese mixture: In a separate bowl, mash or blend the twaróg cheese until smooth. Gradually add the warm honey mixture to the cheese, stirring gently until fully combined and smooth.

Bake the cheesecake: Preheat the oven to 160°C (320°F). Pour the cheesecake filling onto the prepared biscuit base. Bake for 40–45 minutes or until the surface of the cheesecake is golden and set. The center should slightly jiggle when moved.

Cool and chill: Allow the cheesecake to cool in the pan at room temperature before transferring it to the fridge. Let it chill for at least 3 hours, or preferably overnight, to allow the flavors to fully develop.

Serving and Storage Tips:

Serving: Serve chilled, garnished with a drizzle of honey or fresh fruit like berries. It pairs wonderfully with a cup of tea or coffee. For added elegance, dust with powdered sugar just before serving.
Storage: Keep the cheesecake stored in the fridge, covered with plastic wrap or in an airtight container. It will remain fresh for up to 3–4 days.