Polish Cold Cheesecake {Sernik na Zimno}
Sernik na zimno is a no-bake summer dessert made from a type of cheese not available in the US, called homogenized cheese {serek homogenizowany}. Its sweet and tangy, with a consistency of yoghurt. Kids love it. Since I cannot buy that type of cheese here, I’ve recreated the taste of this delicious dessert by using widely available American cream cheese, and I have to say the taste is spot on.
Its creamy and soft, slightly tangy. Strawberries and jello add a nice layer of sweetness, balancing the taste of this not overly sweet dessert. If you happen to have an abundance of farmer’s cheese, it can also be used as the main ingredient in making this traditional Polish cold cheesecake {sernik na zimno}. Recipe for mine here: homemade farmer’s cheese.
Polish Cold Cheesecake {Sernik na Zimno}
Ingredients
- 4 (8oz / 225 g) packages of cream cheese
- 2 envelopes (0.25oz each) of unflavored gelatin + 1 cup of hot water
- 1 box (3oz) of lemon jello + 1 cup of hot water
- 1/4 cup of powdered sugar
- Nilla wafers (round vanilla cookies)
- Fresh strawberries, raspberries or other summer fruit
- 2 boxes (3 oz each) of strawberry jello
- Additionally:
- 9 inch or bigger round spring form pan
Instructions
Leave cream cheese out to come to room temperature. In the mean time, dissolve 2 envelopes of gelatin in 1 cup hot water, and lemon jello in 1 cup of hot water (that's half the water the recipe on the box calls for). Set aside to cool.
When cheese is ready, beat until fluffy, for about 2 min. Add both gelatin and jello little bit at a time. Beat until all lumps dissolve. Add sugar and beat some more until combined.
Cover the bottom of your spring form with vanilla wafers. Pour cream cheese mixture into the pan. Refrigerate until set, at least 2 hours, I like to do it overnight.
Prepare strawberry jello with half the water = 1 cup of water for each box, 2 cups from two boxes. Let cool a bit. Wash and dry fresh strawberries and cut into smaller pieces. Arrange on top of set cheese mixture. Pour cool jello over strawberries and refrigerate until jello sets (about 2 hours). Serve cold.
My mom made sernik na zimno for my birthday a lot when I was a child, and I love to do that for my daughter too. It’s a great summer cake, served cold will help cool off on a hot summer day.
Smacznego!
Anna
ps. check out recipe for traditional cheesecake here and here.
Polish cold cheesecake {sernik na zimno}
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I was excited to try this recipe and followed your instructions but had a problem with the cookies. They floated to the top when I poured in the cream cheese mixture. What did I do wrong?
Tessa, sounds like you added too much water when dissolving jello and the cheese mixture was too thin. You’re only supposed to use half the amount of water that’s recommended on the package (jello and gelatin). If you’ve done that then maybe the cheese was more “watery” than normal. Try using less water still.
Hi, I had the same problem. So, if you add the filling a little at a time til the cookies are covered they won’t float. I also bought some plastic glasses, about old fashioned size, to make individual cheesecakes. Can’t wait to try this idea.
Yes, if they float, you added too much water. Half the amount, as in the recipe. 😊
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
It is one of my favorites, for sure.
Your recipe is different from mine.
However, I am adventurous.
Now, I just need an occasion to try it.
Directions are unclear. Is it 2 cups of hot water?? 1 for gelatin and one for lemon jello? Or are we adding the gelatin and the lemon jello together in 1 cup of hot water?? I read another lady’s comment saying it was too much water and I’m wondering if this is the issue? Should only be 1 cup of hot water total?
How muck Tworog (grms/cups) would you instead of cream cheese?
Equivalent – 1 kg.
Hi,
Could you use a stand mixer instead? I don’t have food processor large enough.
Love your recipes and how you explain them!
It should work, but the batter/cheese mixture may be a little grainy. Maybe blend the cheese mixture in batches and then transfer to your mixer. Either way, should taste good. 🙂