Kraków-Style Cheesecake with Lattice Crust Recipe
Kraków-style cheesecake is a classic Polish cake with a thick layer of curd cheese on a shortcrust base, instantly recognizable thanks to its decorative lattice of pastry on top. It often appears on the holiday table, but it’s also perfect as a weekend dessert with coffee. It’s a bit like the Polish counterpart of New York cheesecake, only in a more homely, curd-based version.
This is one of the most traditional Polish cheesecakes – with a thick, rich curd layer, a buttery shortcrust base and a characteristic lattice on top. It combines homely simplicity with a festive look, so it works equally well for family gatherings and everyday coffee breaks.
Chef's tips
Use good-quality, fairly dry curd cheese – if it’s too wet, the cheesecake may bake up heavy and dense. Don’t overmix the cheese mixture once you add the curd: the more air you incorporate, the more the cheesecake will rise and then collapse. Pre-baking the base helps keep it crisp and prevents it from soaking up too much moisture from the filling.
How to serve
Cut the cheesecake into rectangular slices and serve on a dessert plate with coffee or black tea. For a more festive version, add a spoonful of whipped cream and a few strips of candied orange peel on top.
Ingredients
- ground semi-fat curd cheese preferably ground twice - 1 kg
- butter soft, at room temperature - 250 g
- flour for the shortcrust pastry - 350 g
- sugar for the shortcrust pastry - 150 g
- eggs 3 for the pastry, 3 for the cheese mixture - 6 pieces
- sugar for the cheese mixture - 200 g
- vanillin sugar - 1 packet
- candied orange peel finely chopped; can be omitted - 60 g
- flour for the cheese mixture - 2 tablespoons
- raisins optional, pre-soaked in warm water - 60 g
- salt for the shortcrust pastry - 1 pinch
- egg yolk for brushing the lattice - 1 piece
Preparation
- Prepare the shortcrust pastry: put the wheat flour and powdered sugar into a bowl, add a pinch of salt. Add the soft butter cut into pieces and 3 eggs.
- Quickly knead the dough by hand or using a mixer with a dough hook until the ingredients come together. Shape into a ball, divide into two parts – one larger (about 2/3 of the dough) and one smaller (1/3 of the dough). Wrap in cling film and chill in the fridge for at least 30 minutes.
- Line a baking tin (about 25×35 cm) with baking paper.
- Roll out the larger portion of chilled dough into a rectangle and line the bottom of the tin with it. Prick the dough in several places with a fork.
- Pre-bake the base in an oven preheated to 190°C for about 10–12 minutes, until lightly golden. Remove and set aside to cool. Reduce the oven temperature to 170°C.
- Prepare the cheese mixture: beat the soft butter (the remaining amount from the recipe, if any is left) with the sugar and vanillin sugar with a mixer until light and fluffy (about 5 minutes).
- Add the eggs one at a time (3 pieces), mixing constantly on medium speed until combined.
- Add the ground curd cheese and potato starch. Briefly mix or stir with a spoon just until combined, so as not to incorporate too much air into the mixture.
- Add the candied orange peel and raisins and gently fold in with a spoon.
- Pour the cheese mixture onto the pre-baked base and smooth the top.
- Roll out the smaller portion of shortcrust pastry and cut it into strips about 1.5–2 cm wide. Arrange the strips on top of the cheese mixture in a lattice pattern.
- Beat the egg yolk with 1 tablespoon of water and brush the pastry strips on top.
- Place the cheesecake in an oven preheated to 170°C and bake for about 50–60 minutes, until the cheese layer is set and the lattice is nicely golden. If the top browns too quickly, loosely cover the cake with aluminum foil.
- After baking, turn off the oven, open the door slightly and leave the cheesecake inside for about 15 minutes to cool gradually. Then remove and let it cool completely.
- Before slicing, it’s best to chill the cheesecake in the fridge for a few hours or overnight – it will slice better and develop more flavor.
Storage
Sernik przechowuj w lodówce, najlepiej przykryty, do 5 dni. Możesz go też zamrozić w porcjach na około 2–3 miesiące. Przed podaniem rozmrażaj w lodówce przez noc.
