Strawberry cheesecake

strawberry cheesecake

I try to uncover the reasons why Polish cheesecakes are liked so much. I always thought it is hard compete with food people know and like, but it looks like it is the other way around. I usually experiment on my coworkers. They seem to like it, well they even demand for more. When I asked them which cake was their favourite so far I heard – cheesecake.

I’m guessing that maybe it is just a cheese is different and Polish cheesecakes have slightly more texture and heaviness, but still are creamy.  But these are just pure guesses, all I know it’s a third cheesecake that everybody liked, even though it didn’t have a cookie base.

Strawberry cheesecake

Makes: For 20-cm spring form

Recipe adapted from blog Moje wypieki

  • 500 g full-fat or half fat curd cheese (twarog), ground at least twice
  • 130 g caster sugar
  • 2 eggs
  • 3 Tbsp lemon juice
  • 2 Tbsp corn starch or potato starch
  • 1 Tbsp plain flour
  • 1 tsp vanilla extract
  • 300 g strawberries, hulled and halved

In a big bowl mix slowly curd cheese adding gradually sugar.

Add eggs one at the time.

Add to cheesecake mixture the rest of ingredients: lemon juice, corn starch or potato starch, plain flour, and vanilla extract and mix it briefly until combined. Don’t over mix it.

Grease a baking tin or line it with baking paper.

Place the cheesecake mixture in a form and smooth down.

Place the strawberries at the top.

If you want to achieve creamier texture and nice white colour, put an oven-proof dish filled with boiling water at the bottom of the oven.

Bake at 180ºC/160ºC fan for about 45-60 minutes.

Cool down with a slightly ajar oven and place in a fridge for a night.



The recipe is very simple and you can use any other fruits like blueberries or raspberries.