Polish cheesecake recipe

This Polish cheesecake recipe uses smooth ground curd and a few simple ingredients. Allow time for it to cool slowly and chill before serving.

Ingredients

1 kg ground curd cheese
4 eggs
180 g sugar
100 g softened butter
40 g potato starch
1 teaspoon vanilla

Method

Heat the oven to 160°C. Line the base of a 24 cm springform tin with baking paper.
Cream the butter and sugar, then add the eggs, curd, starch and vanilla. Mix briefly until combined.
Pour into the tin and bake for about 60-70 minutes, until the centre is set but still has a slight wobble.
Cool with the oven door ajar, then refrigerate for several hours.

Time and servings

Allow 90 minutes, plus cooling and chilling. Makes 12 slices.

Tips and variations

Bring the ingredients to room temperature.
Avoid prolonged beating, which adds air to the filling.
Cut the well-chilled cheesecake with a clean knife.

Choosing the cheese and mixing the filling

Use smoothly ground curd cheese. If grinding it yourself, pass it through a grinder several times until no lumps remain. Thick curd makes a filling that is easy to transfer to the tin. Very runny curd can lengthen the baking time and make the cheesecake harder to slice.

Take the eggs, butter and cheese out of the fridge ahead of time. Soft butter combines more easily with sugar, and ingredients at a similar temperature make a smoother mixture. Crack each egg into a separate bowl. Add the starch to the curd and mix thoroughly, but not for too long. After adding the eggs, use a mixer on low speed or a spatula. There is no need to whip the mixture until fluffy.

Line the base of the tin with paper and fasten the ring to hold it in place. Pour the filling into the centre and smooth the top with a spatula. To add raisins, rinse and dry them thoroughly first, then fold them in at the end. You can also omit the vanilla or replace it with a little finely grated lemon zest.

Baking and cooling

Place the tin on the middle shelf of the preheated oven. Treat the baking time as a guide, as ovens vary. Towards the end, gently move the tin: the edges should be firm while the centre may still wobble slightly. The filling will firm up further as it cools. A skewer is less useful than it is for a dry cake because the cheese remains moist.

If the top browns too quickly, lay a sheet of baking paper loosely over the tin. Switch off the oven, leave the door ajar and let the cake cool gradually. Then move it to the counter. Once the tin is cool, cover the cheesecake and refrigerate for several hours. Do not release the ring while the filling is still hot.

A little sinking after baking is normal. To reduce large cracks and sinking, mix briefly and avoid moving the hot tin suddenly to a cold place. If the top cracks, the cheesecake is still suitable to serve. Cover it with fruit or a thin layer of glaze if you like.

Slicing, toppings and storage

Before releasing the ring, run a thin knife around the edge. Use a long, clean blade to slice the cake, wiping it after each cut for neat sides. Serve it plain or with fresh fruit, fruit purée or cooled chocolate glaze. Add toppings to the cold cake just before serving.

Keep leftover slices covered in the fridge. To store them longer, wrap individual portions tightly and freeze them, then thaw in the fridge. Add fruit and other fresh decorations after thawing. Storing individual slices makes it easy to take out only what you need.

Make sure the top is completely cold before decorating. If using washed fruit, dry it on kitchen paper so water and juice do not collect on the cake.

FAQ

Why does cheesecake sink?

It can sink if too much air is beaten into the filling or the temperature changes suddenly.

Can I add raisins?

Yes, fold in a handful of raisins dusted with flour.