Polish Cheesecake with Curd Cheese

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This traditional Polish cheesecake, known for its delicate custard-like texture, is a beloved Easter and Sunday-dinner dessert across Poland. Made with tangy farmer's cheese, a buttery shortbread crust, and gently folded egg whites for lift, it bakes slowly in a water bath to stay impossibly silky.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 36 gCarbs
• 0.5 gFiber
• 24 gSugar
• 18 gProtein
• 180 mgSodium
• 180 mgPotassium
• 130 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the buttery shortbread crust

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/3 cup (40 g) powdered sugar
• 1 large egg yolk
• 2 tablespoons cold sour cream
• Pinch of fine salt

For the curd cheese filling

• 2 pounds (900 g) twaróg or farmer's cheese, well-drained
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 4 large eggs, separated
• 2 tablespoons potato starch or cornstarch
• 1 teaspoon vanilla extract
• Finely grated zest of 1 lemon
• 1/2 cup (75 g) golden raisins (optional)

Directions

1. Make the crust: pulse the flour, butter, powdered sugar, and salt in a food processor until sandy. Add the yolk and sour cream and pulse just until a soft dough forms. Pat into a disc, wrap, and chill for 30 minutes.
2. Roll the chilled dough into a 9-inch (23 cm) springform pan, pressing it evenly across the bottom and about 1 1/2 inches up the sides. Chill while you prepare the filling.
3. Preheat the oven to 325°F (165°C). Press the twaróg through a fine-mesh sieve or ricer for an ultra-smooth texture; this step is essential for the signature silky filling.
4. In a large bowl, beat the softened butter with the granulated sugar until pale and fluffy, about 3 minutes. Beat in the sieved cheese, lemon zest, vanilla, and potato starch until completely smooth.
5. Add the egg yolks one at a time, beating well after each. Stir in the raisins if using. In a separate clean bowl, whip the egg whites to soft peaks, then gently fold them into the cheese mixture in three additions, keeping the batter airy.
6. Pour the filling into the chilled crust and smooth the top. Place the springform pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform.
7. Bake at 325°F (165°C) for 60 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent cracks.
8. Remove from the water bath, cool fully on a rack, then chill for at least 6 hours or overnight before slicing with a hot, wiped knife.

Cook’s Notes

• If you can't find twaróg, drain whole-milk ricotta in cheesecloth overnight, or substitute an equal weight of full-fat quark for the closest result.
• Sieving the cheese is non-negotiable for the classic silky texture; skipping this step leaves the filling grainy.
• Always bake the sernik in a water bath to keep the custard gentle and prevent the top from cracking.
• Cooling the cheesecake in the turned-off oven is the traditional trick used in Polish bakeries to avoid sudden shrinking.
• For a glossy finish, brush the chilled cheesecake with a thin layer of apricot jam warmed with a splash of water.

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