Traditional Polish Cheesecake

One of the most popular cakes in Poland is cheesecake. There are endless numbers of recipes. There are people who like it moister and some who prefer it drier. Some prefer it with a base, other without. But a typical Polish cheesecake is made with twaróg (a curd cheese) and bakalie.
TWARÓG – If you are living in Ireland, you will find it in any Polish shop, or even in Tesco or Fresh.  It comes with different fat content – full fat, half fat, and non-fat. For cheesecakes, the best one is full fat.
To use it in cheesecake you need to grind it 2 to 3 times in a meat grinder to make it smoother. You can also find a preprepared grind cheese in shops, but you must be careful because some of these products are adding butter, sugar and other extras you don’t really want.


BAKALIE  – It is the word I miss so much. Bakalie is a mix of raisins, walnuts, hazelnuts, almonds, candied orange zest, dry apricots, and plums. There are no rules on proportions, it always to your own liking. So it is a very useful word, you mention to add a handful of bakalie into a cake or muffins and you don’t have to list.

My mum loves cheesecake with a big amount of raisins. As a child I always removed them, now I can take it, but if I am one to decide what to add, I will go for candied orange zest and almonds.

Anyway, this cheesecake is really delicious, moist and rich, very festive. Like all cheesecakes, it has a tendency to lower itself after cooling down, but it is typical and it tastes delicious anyway, so don’t worry. So come one, try it. It is worth it.

Traditional Polish Cheesecake

  • Servings: Makes a 23x35cm baking tin or half of a portion works well with 23-cm springform
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Recipe from Moje wypieki


  • 250g butter, room temperature
  • 1,3 kg full-fat or half fat curd cheese, minced at least twice
  • 10 large eggs, whites and yolks separately
  • 450g caster sugar
  • 6 Tbsp semolina (Polish – kasza manna)
  • 40g custard powder (Polish – budyń)
  • seeds from 2 vanilla pods + 1 tsp vanilla extract
  • 1 cup double cream (30% fat)
  • 1/2 – 3/4 cup your favorite dried fruits (raisins or candied orange peel)


Beat butter until light and fluffy. Add curd cheese slowly, still beating.

In a separate bowl beat egg yolks with sugar till creamy and white. Add to cheesecake mixture and mix just to combine.

Add to cheesecake mixture the rest of ingredients: semolina, custard powder, vanilla. Mix together till just combined.

In a bowl whip double cream. In another bowl whip egg whites. Carefully stir into cheesecake mixture double cream, egg whites and dried fruits.

Grease a  baking tin and line with baking paper. Place cheesecake mixture in a tin and smooth down. Bake at 170ºC/150ºC fan for about 60 minutes. Cool down with a slightly ajar oven and place in a fridge for a night. Decorate. Keep in a fridge for max. 5-7 days. It is easily cut when cold, with a thin, sharp knife. Enjoy!



17 thoughts on “Traditional Polish Cheesecake

  1. I make baked cheesecakes myself, the ‘New-York’ kind – but that one looks really good! It seems like a lot of eggs but I will try it if I can find the right ingredients in the Polish food shop locally. I agree about the raisins, I don’t like too many.


  2. Mmmmmmmm, I usually bake a cheesecake with Philadelphia, I was always afraid to bake traditional Polish one, don’t know why? It looks sooo yummy!


  3. Magda, it is yummy and you bake it as any other cheesecake. The only bad thing that can happen is when it cracks, maybe it won’t be as pretty, but it will be still delicious.


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  5. I live in the U.S. in a city with a very large Polish community, and grew up eating all that wonderful food. However, there are no longer any polish grocers here, and I’m wondering if I could substitute cottage cheese, yogurt cheese, ricotta, etc. Any thoughts would be much appreciated. I love your site.


  6. My husband is of Polish heritage, his father was raised in London after his family escaped Poland during WW2, his mother brought her recipe with her and it was a guarded family secret!!! She eventually gave it to my Father in Law on the promise that he’d only give it to his wife and sons wife’s only. I was giving after 3 yrs of dating my now hubby. I was terrified of cooking it Family heirloom that it was. I eventually braced it about 3 yrs ago and it turned out lovely. Only thing I didn’t have was the fruit mix because my mil gave me her version of the cake( everyone adds their own twist, she takes out the fruit and uses 1/2 goats cheese ). Thankfully my fil gave me a hand written translation a few months before my hubby’s 40th. She has a pastry base to hers and then the mix. I made it exactly to her recipe for my husbands birthday. My fil was given 2nd slice after the birthday boy. And later that night he came to me and said I nearly cried it was just like Babcia used to make and got one of the biggest hugs ever.


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  8. Hello Magda,

    I actually was baking today the traditional polish cheesecake with the amount of ingredients mentioned on the website and ended up having the mixture for about 3 cakes instead of one… I am still not sure why..?

    Does it go 1kg and 300 gr of cottage cheese? I didn’t have semolina and used all purpose flour and regular sugar – 450g, it’s like 3 cups of sugar, right?.

    I was wondering if there is a video for this particular cheesecake available? Thanks.


  9. Hi Victoria, it looks like you did everything well. Your pan was probably smaller than mine and it’s a big portion as we love cheesecake. At the beginning of the recipe it states, it’s a big portion and either you end up with for a two 23-cm spring form cakes or one big 23x35cm baking tin.
    No there is no video.


  10. hi Magda….Kasza mana means cream of wheat and the substitute for custard powder is pudding. They use the vanilla cooked pudding not the instant one.
    Enjoy seeing these Polish recipes on line. We have an excellent kitchen that we should take pride in.


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