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.
See also my Polish babka recipe!
Polish cheesecake (‘sernik’) 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 sernik recipes exist in Poland and each family is likely to have their own favourite way of making it.
Polish sernik 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.
This particular sernik 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.
Polish cheesecake ingredients and substitutions
- Twarog: I used full-fat twarog (7.5% fat per 100g) but you can use the half-fat variety (3.5% fat per 100g) if you prefer. I’ve made this cheesecake with both and in my opinion the full-fat twarog yields better results – the cheesecake is creamier and a little less crumbly.
- Corn starch/UK corn flour: In Poland the most common type of flour used in cheesecake recipes is potato flour (and you can use that if you prefer and are able to get it) but corn starch works equally well.
- Raisins: Use sultanas instead or omit altogether.
- Cocoa powder: Cacao powder will work just as well.
Where to get Polish twarog
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).
Step-by-step recipe instructions
To make the crust
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.
To a food processor add the flour, baking powder, sugar, cocoa, pinch of salt and butter.
2. Pulse until crumbly. Add the egg yolks.
3. Blend until a dough forms.
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.
To make the cheesecake filling mixture
Once your crust has cooled make the cheesecake filling mixture (at this point preheat the oven to 325 F/170 C/ gas mark 3).
1. To the food processor add the twarog cheese and pulse until it’s thick, sticky, smooth and creamy (do this thoroughly to avoid a grainy texture). Set aside.
2. Beat together the butter and sugar until fluffy and pale (2-3 minutes).
2. Add the vanilla extract, one egg yolk, 1 tablespoon of corn flour and 2 tablespoons of the twarog. Beat just until combined, then gradually add the remaining 2 egg yolks, corn flour along with the twarog, double cream and orange zest. Beat until the mixture is smooth (but do not overmix).
3. Gently fold in the raisins.
4. Beat the egg whites until soft peaks appear then gently but thoroughly fold into the cheesecake mixture (in 3 goes).
To assemble the recipe
1. Pour the cheesecake filling mixture over the crust and smooth out the top.
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.
Top tip
For best results use a sharp knife to cut the cheesecake, wiping it clean and dipping in warm water between slices.
How to serve this cheesecake
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.
Using a square pan
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 Instructions. 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 Instructions.
Top tips
- Remove the cheesecake filling ingredients from the fridge at least an hour before making the recipe.
- Pulse the twarog cheese until smooth, thick and creamy. It should have the consistency of a spread. This step is important as it will determine the texture of your cheesecake.
- I recommend making the crust in a food processor (it takes seconds), but you can do it by hand if you prefer. Combine the dry ingredients with the butter using the tips of your fingers until crumbly then add the egg yolks and make the dough. Try to do this quickly so the butter stays cold (if the dough becomes too sticky pop it in the freezer for 10 minutes before rolling out).
- You can make the crust in advance and leave in a cool place (in the pan) until you are ready to make the cheesecake.
- Do not over mix the cheesecake filling once the eggs have been added.
- It’s important to cool Polish sernik gradually so leave it in the oven for an hour after you’ve switched it off (see Instructions).
- Keep refrigerated, covered, for up to 4 days.
Freezing
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.
You can defrost the cheesecake either in the microwave (if the pieces aren’t too large) or overnight in the fridge.
Top tip
Freeze the cheesecake without the icing sugar (or any other toppings).
Related recipes
- Polish Walnut Torte (Tort Orzechowy)
- Chocolate Ricotta Cheesecake (Healthy, Baked)
- Blackberry Crumb Coffee Cake (Polish Plesniak)
- Polish-Style Hazelnut Chocolate Torte Cake
- Traditional Polish Apple Cake (Szarlotka)
You might also like these other Polish recipes.
Keep in touch!
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!
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Recipe
Traditional Baked Polish Cheesecake (Sernik)
Equipment
- Food processor
- 23 cm/9'' springform pan
Ingredients
For the Crust
- 1 cup (120 g) all-purpose/plain flour (4.23 oz)
- 4 tablespoons superfine/caster sugar
- 1⅓ tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- Pinch of fine sea salt
- ¾ stick (80 g) butter (2.82 oz) cold, cubed
- 2 egg yolks
For the Cheesecake Filling
- 1.1 pounds (500 g) Polish full-fat twarog cheese at room temperature, see *Notes below
- 1 stick less 1tbsp (100 g) butter (3.53 oz) softened
- ⅔ cup (150 g) superfine/caster sugar (5.29 oz)
- 3 large eggs separated, at room temperature
- 2 tablespoons corn starch/UK corn flour
- 1½ teaspoons vanilla extract
- ⅓ cup less 1tbsp (70 ml) double cream/heavy cream at room temperature
- ⅓ cup (60 g) raisins (2.12 oz)
- Zest of 1 orange
- 1 tablespoon almond flour/ground almonds or fine breadcrumbs, and a little butter for greasing the pan
Instructions
Make the crust
- 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.To a food processor add the flour, baking powder, sugar, cocoa, pinch of salt and butter.
- Pulse until crumbly. Add the egg yolks and blend until a dough forms.
- 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.
- 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.
Make the cheesecake filling
- Once your crust has cooled make the cheesecake filling mixture (at this point preheat the oven to 325 F/160 C/150 C fan/ gas mark 3).To the food processor add the twarog cheese and pulse until it’s thick, sticky, smooth and creamy (do this thoroughly to avoid a grainy texture). Set aside.
- Beat together the butter and sugar until fluffy and pale (2-3 minutes).
- Add the vanilla extract, one egg yolk, 1 tablespoon of corn flour and 2 tablespoons of the twarog. Beat just until combined, then gradually add the remaining 2 egg yolks and corn flour along with the twarog, double cream and orange zest. Beat until the mixture is smooth (but do not overmix).
- Gently fold in the raisins. Beat the egg whites until soft peaks appear then gently but thoroughly fold into the cheesecake mixture (in 3 goes).
Assemble the cheesecake
- Pour the cheesecake filling mixture over the crust and smooth out the top.
- 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.
- 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. For best results use a sharp knife to cut the cheesecake, wiping it clean and dipping in warm water between slices.
Notes
- Remove the cheesecake filling ingredients from the fridge at least an hour before making the recipe.
- *I used full-fat twarog (7.5% fat per 100g) but you can use the half-fat variety (3.5% fat per 100g) if you prefer. I’ve made this cheesecake with both and in my opinion the full-fat twarog yields better results – the cheesecake is creamier and a little less crumbly.
- Pulse the twarog cheese until smooth, thick and creamy. It should have the consistency of a spread. This step is important as it will determine the texture of your cheesecake.
- I recommend making the crust in a food processor (it takes seconds), but you can do it by hand if you prefer. Combine the dry ingredients with the butter using the tips of your fingers until crumbly then add the egg yolks and make the dough. Try to do this quickly so the butter stays cold (if the dough becomes too sticky pop it in the freezer for 10 minutes before rolling out).
- You can make the crust in advance and leave in a cool place (in the pan) until you are ready to make the cheesecake.
- Do not over mix the cheesecake filling once the eggs have been added.
- It’s important to cool Polish sernik gradually so leave it in the oven for an hour after you’ve switched it off (see Instructions).
- Keep refrigerated, covered, for up to 4 days.
- Served chilled or microwave individual slices for a few seconds to loosen the texture first.
- Freeze in an airtight container or freezer bag (slices or small pieces). Alternatively wrap the cheesecake in several layers of plastic wrap and finish off with 1 layer of aluminium foil and freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Lesley says
This recipe looks amazing. Can you serve with berry sauce over the top?
Monika says
Yes, of course. I recommend serving the cheesecake itself at room temperature. Enjoy!