Polish Cheesecake (Sernik) Recipes

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 10/31/19

Cheesecakes are a national dish of Poland and one form or another exists in every Central and Eastern European cuisine.

The cheese typically used is dry curd cheese (twaróg), not cream cheese as in the United States (although New York-style cheesecake is creeping into the mix). This results in a sometimes grainy texture similar to ricotta cheese that does not melt on the tongue but is delicious in its own right. A creamy version of twaróg cheese is starting to be used in Poland, as well as U.S.-style cream cheese known simply as Philadelphia.

If you can't find dry curd cheese (also known as farmer's cheese in some parts) and you want to go the extra mile, try making your own dry curd cheese. It's unbelievably easy.

Otherwise, ricotta cheese or drained small curd cottage cheese can be substituted, but the taste won't be authentic. Try experimenting with these Polish cheesecake recipes.