Zapisz A uniquely savory twist on classic Polish sernik, these cheesecake bars feature a creamy cheese layer complemented by tangy pickled vegetables for an intriguing appetizer or snack.
I first made these bars for a family get-together to surprise everyone with the unexpected addition of pickled vegetables. The combination of creamy cheese and lively flavors became an instant conversation starter.
Ingredients
- Crust: 1 1/2 cups (180 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1/2 tsp salt, 1/2 cup (115 g) unsalted butter (cold and cubed), 1 large egg, 1–2 tbsp cold water
- Cheesecake Filling: 16 oz (450 g) farmer&s cheese or ricotta, 8 oz (225 g) cream cheese (softened), 2/3 cup (135 g) granulated sugar, 2 large eggs, 1/3 cup (80 ml) sour cream, 1 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp ground black pepper
- Pickled Vegetable Topping: 1/2 cup (75 g) finely diced pickled carrots, 1/2 cup (75 g) finely diced pickled cucumbers (cornichons or dill pickles), 1/4 cup (30 g) finely diced pickled red onions, 2 tbsp fresh dill (finely chopped), 1 tsp olive oil
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Make Crust:
- In a bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg and 1 tbsp cold water, mixing until dough just comes together (add more water if needed). Press evenly into bottom of prepared pan. Bake for 12–15 minutes, until lightly golden. Cool slightly.
- Cheesecake Filling:
- In a large bowl, beat farmer&s cheese, cream cheese, and sugar until smooth. Mix in eggs, one at a time. Stir in sour cream, flour, salt, and pepper until well combined.
- Layer and Top:
- Pour the filling over cooled crust, smoothing the top. In a separate bowl, combine pickled carrots, pickled cucumbers, pickled onions, dill, and olive oil. Scatter evenly over the cheesecake layer, gently pressing in.
- Bake:
- Bake for 30–35 minutes, until the center is just set.
- Cool and Slice:
- Cool completely in pan, then refrigerate at least 4 hours (preferably overnight) before slicing into bars.
- Serve:
- Serve chilled or at cool room temperature.
Zapisz My grandmother was delighted by the inventive transformation of her favorite sernik. Sharing bars together after dinner was a heartwarming end to our evening.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, electric mixer or whisk, spatula, sharp knife, parchment paper
Nutritional Information
Each bar provides about 230 calories, 13 g total fat, 21 g carbohydrates, and 7 g protein.
Serving Suggestions
These bars pair well with dry white wine or a crisp pilsner, making them a unique accompaniment for parties and gatherings.
Zapisz Enjoy the unexpected combination of creamy and tangy flavors in every bite. Chill well before slicing for the perfect texture.
Najczęściej zadawane pytania dotyczące przepisów
- → What vegetables work best for the topping?
Pickled carrots, cucumbers, and red onions add vibrant taste, but you can use favorite pickled veggies for customization.
- → Can I make a gluten-free version?
Yes, simply substitute the typical crust ingredients for a gluten-free flour blend and proceed as usual.
- → How should these bars be served?
Serve chilled or at cool room temperature for best texture and flavor. Slice before serving to guests.
- → What pairs well with these bars?
They are excellent with a dry white wine or a crisp pilsner, complementing the savory and creamy notes.
- → Can I prepare the bars in advance?
Yes, they need to chill for several hours or overnight before slicing and can be stored in the fridge for freshness.
- → Are there any allergen concerns?
The bars contain milk, eggs, and wheat. Check pickled vegetables for additives if extra sensitivity is present.