Polish Cheesecake

Old Fashioned Polish Poppyseed Cheesecake

Polish pastries and cakes many times are poppyseed-based. That is because poppy seeds are so prevalent in Poland. This cheesecake continues in the tradition of the use of poppy seeds and the unbelievable fascination of the Polish people with making many new and different cheesecakes all year round.

The recipe calls for the use of bulgur wheat in the crust. If you cannot get that a gram cracker crust or shortbread crust will do.

How To Make The Cheesecake

Preheat your oven to 350°F. Grease an 8 inch springform pan.

Prepare a crust by melting butter in a small saucepan over low heat stir in the honey and bulgur wheat. Press the mixture into the greased pan and set aside.

To prepare the filling, beat the ricotta cheese, whipping cream, egg yolks, flour, cinnamon, poppy seeds and honey in a large bowl until smooth. Pour the filling into the crust. And bake in the oven for 30 minutes. After 30 minutes put the topping on the cake in the oven.

To prepare the topping, melt butter in a small saucepan. Stir in poppyseed sugar and flour spread on the partially baked cheesecake. Bake another 25 minutes more or until set. Cool before removing from the pan.



One quarter cup butter one tablespoon honey 1 cup bulgur wheat

Filling 1 pound ricotta cheese one quarter cup whipping cream three eggs one tablespoon all-purpose flour one tablespoon ground cinnamon two tablespoons poppy seeds three tablespoons honey

Topping one quarter cup butter three quarter cup poppy seeds two tablespoons sugar one tablespoon all-purpose flour

Here are some more Polish recipes.

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