Cheesecake is one of the most popular desserts in Poland, and it’s easy to see why. The melt in your mouth goodness is just the thing with a cup of coffee or tea. This Polish Cheesecake recipe comes from Martha W., a reader who lives in the UK. Martha also comes from a military family.
Her father’s time in the US Army gave her a taste of life overseas. Today, she is married to a British man of Polish and Lithuanian descent, and she has kindly shared the sernik recipe that comes from her husband’s Polish family. I should also say the photographs are Martha’s. I’m grateful she has given me permission to share them and the recipe with you.
The most common questions on my own sernik recipe have to do with the cheese. “Where do I find twaróg?’ “What if I can’t find twaróg?” You’ll see that this family when they settled in the UK had the same issue. The familiar farmer’s cheese wasn’t available, so they found a practical solution and adapted the recipe to make it with cream cheese.
It does have the traditional shortcrust pastry, complete with latticework on top.
This happens all the time when families relocate. You make do with what you find in your new location. I didn’t bring chocolate chips to Poland in my suitcase.
If I wanted to make chocolate chip cookies, I chopped up some of the delicious chocolate bars that were readily available at our Polish supermarket. I found equal parts of milk and dark chocolate approximated the taste of semi-sweet chocolate chips very nicely.
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I ran Martha’s recipe in a recent newsletter and within a few hours, I had multiple requests from folks who wanted to save the recipe on Pinterest, but weren’t able to do so from my email. So here it is friends; Martha’s cheesecake online and pin-able!
Thanks again, Martha for sharing. We both hope you’ll enjoy it!
A Polish recipe adapted for readily available ingredients
for the crust:
- 5 oz all-purpose flour
- 1 oz icing (confectioners) sugar
- Pinch salt
- 3 oz butter
- 2 egg yolks
for the filling:
- 1/2 pound cream cheese, softened
- 1 1/2 oz butter, softened
- 3 oz caster sugar
- 1 oz plain flour
- 2 eggs, separated + 1 white (save a white from the pastry)
- 2 tbsp milk
- Make the pastry by combining the flour, sugar, salt, butter, egg yolks, and adding a little water if necessary. Chill for at least 30 mins.
- Preheat oven to 375F.
- Line a 7 x 11 – inch pan with your pastry (reserving scraps to roll out thinly for the top in step 6, as in the photo).
- Beat butter and sugar to a soft cream. Add flour and milk. Beat yolks and add to mixture and then beat in cream cheese.
- In a separate bowl whisk 3 egg whites until stiff and fold them in.
- Put filling into pastry-lined pan and put crisscross strips across. It can be rustic looking.
- Bake for 25 mins. The top will start to brown and filling will rise up a bit but will settle back down on cooling.
- Cool completely. You can refrigerate before serving. Store in the fridge if you have leftovers! You can dust the top with icing sugar before serving and it’s great served with strawberries and raspberries.
Keywords: Polish cheesecake