Sernik ‘Jajko Sadzone’
Sometimes, Polish cuisine surprises us with something new — even if we don’t quite know where it came from. In today’s world, with Poles traveling, exploring, and scrolling through endless inspiration online, certain recipes appear in our kitchens as if by magic. This one — the Sunny-Side-Up Cheesecake — is one of those modern gems.
It’s light, high in protein, low in sugar, incredibly easy to make… and it looks so much fun on the table.
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Ingredients
- Base cheesecake layer
- 2 packs transparent jelly powder (total for 1 liter of water) – prepared with 250 ml water
- 1 kg twaróg (Polish curd cheese)
- 4 tablespoons powdered sugar
- “Egg yolk” topping
- 2 packs transparent jelly powder (total for 1 liter of water) – prepared with 800 ml water
- canned peach halves in syrup (enough to cover your cake surface)
Here is a short movie on how I make Sunny-Side-Up Cheesecake:
Instructions
1. Prepare the cheesecake jelly
Dissolve another 2 packs of transparent jelly (also for 1 liter) in just 250 ml boiling water. Mix well and leave to cool until it just begins to thicken. If you use gelatin, please follow the instructions on the package, but cut on the liquid, as above.
2. Make the cheesecake base
In a food processor (or Thermomix on low speed), blend the twaróg with powdered sugar until smooth. Once your jelly is starting to set, pour it into the cheese mixture and mix quickly until combined.
3. First chilling
Pour the mixture into a rectangular cake tin. Smooth the top, cover, and place in the fridge until completely set.
4. Prepare the topping jelly base
In the meantime dissolve 2 packs of transparent jelly (for 1 liter) in 800 ml boiling water. Stir until fully dissolved. Set aside to cool slightly — you’ll use this later for the peaches.
5. Add the “yolks”
Arrange peach halves (cut side down) evenly on top of the cheesecake. These will look like sunny egg yolks.
6. Stabilize the peaches
Pour about 1 cm of the cooled topping jelly over the peaches — just enough to hold them in place. Return to the fridge until set.
7. Final layer
Once the first jelly layer is firm, pour the remaining topping jelly over the cake. Chill until completely set.
Twaróg Tip
If you’re in the U.S. and looking for a good-quality twaróg, this one available on Amazon is often recommended by people of Polish heritage — and it works great in recipes like Pierogi, Sernik, or Lazy Pierogi.
Serving Tip
Slice into portions so that each serving has its own perfect “sunny-side-up egg.” Serve chilled.
Why you’ll love it:
- High in protein from the twaróg
- Low in sugar compared to most cakes
- Eye-catching presentation
- Almost foolproof to make
It’s one of those modern Polish desserts that feels like it came out of nowhere… but once you try it, you’ll want it to stay forever.
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Smacznego!
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
