Polish Cheesecake
Indulge in the rich, creamy decadence of Polish Cheesecake, a traditional dessert that combines a buttery, golden crust with a velvety filling made from tangy farmer's cheese (or ricotta), sour cream, and a hint of zesty lemon. This classic European treat is baked to perfection, resulting in a cheesecake that's light yet satisfyingly creamy, with a delicate balance of sweetness and subtle citrus notes. The crust, made from scratch with cold, cubed butter and a touch of sugar, adds the perfect crumbly contrast to the smooth filling. Finished with a dusting of powdered sugar, this Polish Cheesecake is the ultimate showstopper for special occasions or a cozy indulgence on any day. Perfectly chilled, it slices beautifully and delivers a delightful blend of textures and flavors in every bite.
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 100 g unsalted butter (cold, cubed)
- 50 g granulated sugar (for the crust)
- 1 large egg (for the crust)
- 500 g farmer's cheese (or ricotta cheese, well-drained)
- 200 g sour cream
- 150 g granulated sugar (for the filling)
- 4 large eggs (for the filling)
- 50 g unsalted butter (melted)
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 2 tbsp powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a large bowl, combine the flour and 50g granulated sugar for the crust. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles breadcrumbs.
Add 1 egg to the crust mixture and mix until a dough forms. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Press the chilled dough evenly into the prepared springform pan, forming the base. Use a fork to prick the dough all over to prevent bubbling. Bake the crust for 10-12 minutes until lightly golden. Remove and let cool slightly.
In a large mixing bowl, combine the farmer's cheese, sour cream, and 150g granulated sugar. Beat using a hand or stand mixer on medium speed until smooth.
Add 4 eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the melted butter, vanilla extract, lemon zest, and cornstarch. Blend until the filling is smooth and creamy.
Pour the filling onto the pre-baked crust, spreading it evenly.
Place the cheesecake in the oven and bake at 180°C (350°F) for 50-60 minutes or until the center is set but slightly wobbly. If the top starts to brown too quickly, cover loosely with aluminum foil.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps to prevent cracks.
Remove the cheesecake from the oven and cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours or overnight.
Before serving, dust the top of the cheesecake with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
4205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 240.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1458 mg | 112% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
