Polish Cheesecake Recipe Cream Cheese

Traditional Polish cheesecake is made using Polish ‘twarog’ cheese (also called ‘bialy ser’ in Poland), or ‘curd cheese’ and an easy crust from scratch. It’s a little denser than classic baked cheesecake (made with cream cheese) though still creamy, delicious and easy to make.

’) is one of the best known and loved Polish desserts, served at family gatherings and perfect for any occasion (similarly to pierogi or potato salad). Countless versions of

Is typically flavoured with vanilla, can be made with or without the crust or raisins, and decorated with chocolate glaze, lemon/orange drizzle, streusel crumb topping or simply a dusting of icing (powdered) sugar.

Polish Cold Cheesecake

Recipe is quite traditional and simple to make. It combines all the things I love about Polish cheesecake including the soft crust (with a little cocoa for added flavour and colour), raisins and orange zest for flavour, and a dusting of icing sugar for an elegant finish.

As this is one of the most popular Polish foods it is available in Polish shops all year round, and if you are in the UK you will also find it in some large supermarkets if they’ve got a Polish section (large Tesco stores do, for example).

1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line the bottom of a 23 cm (9’’) springform pan with parchment paper and lock the rim.

New York Cheesecake Recipe

4. Remove the dough from the blender, place on top of a parchment paper sheet and roll out until it’s at least large enough to cover the bottom of your pan (ideally it should be about an inch larger in diameter).

Turn the parchment upside down and let the dough drop into the pan then press firmly into the bottom as well as about 1 cm (0.5’’) up the sides (though it’s ok to just cover the bottom of the pan). Pierce with a fork all over and bake in the centre of the oven for 15 minutes.

5. Remove from the oven and set aside to cool completely. Once cooled grease the inside of the rim with butter, add 1 tablespoon of ground almonds into the pan and coat the sides by tilting and turning the pan around. Gently turn upside down to remove excess almond mixture. Set aside.

Polish Cheesecake With Sour Cream Topping

Once your crust has cooled make the cheesecake filling mixture (at this point preheat the oven to 325 F/170 C/ gas mark 3).

2. Bake in the centre of the oven for 55 minutes. Switch the oven off, but DO NOT remove the cheesecake (or open the oven door) for one hour. After an hour leave the cheesecake in the oven with the door open for an additional 15 minutes.

3. Once completely cooled use a thin spatula or knife to loosen the cheesecake from the rim of the springform pan then remove the rim.  Dust the top with icing sugar and serve.

Aunt Blanche's Polish Pineapple Cheese Cake

Most recipes recommend serving Polish cheesecake chilled, straight from the fridge. I personally prefer to pop (individual slices) in the microwave for a few seconds first as this softens the texture and makes this cheesecake surprisingly light and creamy.

Polish cheesecake can also be baked in a square pan. If you prefer to cut your cheesecake into squares rather than slices use an 8-inch (20 cm) square pan to make it. Grease the bottom as well as sides of the pan and coat in almond flour or breadcrumbs as per

. Roll out the dough and press into the bottom of the pan (as well as 1 cm up the sides if you’ve got enough dough). Assemble and bake the cheesecake as per

Classic Polish Cheesecake Sernik Recipe

Polish cheesecake freezes beautifully. Cover it tightly in plastic wrap or place slices of the cheesecake in an airtight container (without touching one another) and freeze for up to 3 months. Alternatively freeze individual slices on a tray then transfer into an airtight container.

If you want to freeze the entire cheesecake put it on a tray/plate and freeze for 4 hours (with or without the springform bottom) then wrap tightly in several layers of plastic wrap and a layer of foil before placing back in the freezer. Alternatively use a large freezer bag.

If you make this Polish cheesecake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

Traditional Crustless Polish Cheesecake (sernik Wiedeński) |

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Traditional Polish cheesecake is made using Polish ‘twarog’ cheese (also called ‘bialy ser’ in Poland), or ‘curd cheese’.  It’s a little denser than classic baked cheesecake (made with cream cheese) though still creamy, delicious and easy to make.

Serving: 1 slice | Calories: 333 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 20 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 127 mg | Sodium: 181 mg | Potassium: 148 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 723 IU | Vitamin C: 1 mg | Calcium: 138 mg | Iron: 1 mg*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Cheesecake With Sour Cream Topping

 (SEHRR-neek) is one of the most common desserts served on Polish tables. Easily found in Polish supermarkets, bakeries, and coffee shops, this sweet treat has hundreds of years of history and is thought to have arrived in Poland in the 17th century. Although many varieties have come with the passing of time, the traditional recipe is still a favorite: a sweet pastry crust filled with a type of farmer cheese called

Other modern variations use crumbly cake as the base or add fruits, raisins, or chocolate to the filling. One famous sernik is very similar to a strawberry cheesecake, but the base is sponge cake instead of the famous buttery graham cracker crust. Sernik can be baked in a square or round springform pan—both are traditional.

Although it's possible to buy twaróg in Polish gourmet stores, some cooks use quark instead. The difference lies in the amount of fat, as twaróg can contain a lot of it, while quark can be low in fat. Twaróg is also firmer. Using quark can yield a tasty dessert, but it won't be as luscious and creamy as one made with twaróg. If twaróg is not an option, make the sernik with homemade farmer cheese.

Polish Cream Cheese Coffee Cake

I’m not a fan of rich, dense cheesecakes, so I really enjoyed this lighter version. I was worried that the crust would not cook through, since it doesn’t get blind-baked, but the crust and filling baked perfectly together in 50 minutes. Make sure to get the lumps out of your cheese in the food processor. —Young Sun Huh

If your cheese is a little dry and does not puree well in the food processor, add a little heavy cream to loosen the mixture a bit. You want the cheese to be smooth and creamy.

Like all cheesecakes, sernik should be covered and stored in the refrigerator. It will freeze well, too. Just wrap the slices in plastic and then layer again with aluminum foil. Defrost in the fridge when you're ready to eat them.

Golden Dew Polish Cheesecake Recipe That You Will Love!

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.For Easter in a Polish home, you will likely find cheesecake adorning the dessert table.  This is true for Christmas and special occasions as well.  The cheese used in Polish cheesecake is farmer’s cheese (pot cheese).  In Poland, food markets offer a nice selection of farmer’s cheeses, and there is one designed specifically for Polish cheesecake.  Unfortunately, farmer’s cheese is hard to come by in the United States, unless you have access to a Polish deli.  Friendship Dairies sells farmer’s cheese in some American supermarkets.  Their product works well for Polish cheesecake, even though they add some salt to the cheese.  If you are the adventurous type, make farmer’s cheese yourself at home.  Try out my husband’s recipe here:  homemade farmer’s cheese.

The type of Polish cheesecake covered in this post is a relatively straightforward Polish cheesecake, particularly because it has no crust and no required special topping other than a dusting of confectioner’s sugar.  It is called,

Polish American Cheesecake (sernik Philadelphia) Recipe

Can be plain or studded with raisins.  You can serve it with berries to dress it up further.  It’s less heavy and filling than a Philadelphia cream