Today I want to share with you one of my all-time favorite recipes- The Golden Dew Polish cheesecake recipe. I’ve literally been eating it a hundred times. It’s very simple to make but it’s so delicious that… I’ve realized I only have one photo of this golden rose cheesecake.
I’ve never been a fan of cheesecakes. To be honest, I’ve always said “no, thank you”, when someone offered me a piece of cheesecake at the family parties. Everything has changed when I met my mom-in-law. I fell in love with her Polish cheesecake recipe and it’s the only one I am using.
It became one of my favorite cakes. I still don’t like other Polish cheesecakes that are too dry. I don’t like them with raisins. Golden rose cheesecake (sernik z rosą) is the only one I like.
The Story Behind Golden Dew Cheesecake’s Name
Why golden dew? It’s all because you will see the beautiful golden drops on the top of your cake. They appear naturally due to the precipitation of sugar from the egg white foam.
The trick is to add the foam at the end of baking. It’s the only way to get the cheesecake with golden dew on top.
How Does The Polish Cheesecake Taste?
- it’s creamy and soft
- the bottom of the cake is crumbly (it’s all because you are adding a bit of lard)
- it’s not too heavy yet not too light
- it’s not dry (for me, that’s the biggest advantage of this Polish cheesecake, as I hate dry cakes)
Golden Dew Polish Cheesecake Recipe
- 2 cups of all-purpose flour
- 2 eggs (1+1)
- ¾ cup of sugar
- ½ cup / 125g of margarine
- 1 tbsp of pork lard
- 1 tbsp of sour cream
- 1 tsp of baking powder
- 35oz (1kg) of full fat cottage cheese
- 3 cups of milk
- ½ cup of oil
- 2 packs of budyn smietankowy (instant cream pudding)
- 1 cup of sugar + 2 tbsps
- 6 eggs (4+2)
- 8.5oz/240g of canned peaches
- Preheat the oven to 392°F/ 200°C.
- Grind the cottage cheese two or three times, making sure it's creamy and there are no lumps.
- Take 1 egg. Separate the egg yolk from the white.
- Set aside the egg white. Knead all the other ingredients for the dough in a big bowl, using a hand.
- Place the dough in the baking tray (including the sides) greased with oil, margarine, or butter.
- Take 4 eggs. Separate the egg yolks from the whites.
- Set aside the egg whites. Mix all the other ingredients for the cheese curd together.
- Pour the cheese curd onto the dough (it should be watery).
- Bake for 50 minutes.
- After 40 or so minutes, whip all the egg whites with 2 tbsps of sugar.
- If you are adding peaches, put them onto the cake.
- Pour the whipped egg whites onto the cake and bake for another 15 minutes. Don't make the egg whites become too dry! They need to be fluffy, pudding-like.
- After some time, you will see the beautiful golden dew appearing on the cake.
Serve the cheesecake cold, otherwise, it will fall apart.
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Canned Peaches - Brzoskwinie w puszce
Cream Pudding - Budyń śmietankowy
Milk - Mleko
Rapeseed Oil - Olej Rzepakowy
Farmer Cheese - Ser Biały
Baking Powder - Proszek do pieczenia
Sour Cream - Śmietana
Smalec - Pork Lard
Margarine - Margaryna
Sugar - Cukier
Eggs Organic Cage-Free
All Purpose Flour
Rectangle Baking Pan - Blacha prostokątna na ciasto
Parchment Paper Roll - Papier do pieczenia
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