Ingredients:

• 1 kg ground twaróg cheese – use a thick curd cheese from a tub
• 4 medium eggs – approx. 250 g total, no shells
• 200 g unsalted butter
• 170 g granulated sugar – regular or caster sugar
• 40 g potato starch – or cornflour – for structure
• 1 tsp vanilla bean paste – or high quality vanilla extract

Instructions:

1. Preheat your oven to 190°C (top and bottom heat). If using a fan oven (convection), preheat to 175–180°C.Melt 200 g butter gently in a small saucepan or microwave. Do not boil – just melt it, then let it cool slightly. It can still be a bit warm when used.
2. In a large mixing bowl, combine all ingredients and melted butter. Use a spoon or a hand mixer on low speed. Mix it just until smooth and combined, over-mixing introduces air, which can cause cracks later.
3. Line the bottom only of a 24 cm springform pan with baking paper. Pour the batter in and smooth the surface with a spatula. No need to grease or line the sides
4. Place the cheesecake on the middle rack. Bake at 190°C for 20 minutes.Reduce the heat to 150°C and bake for another 30 minutes.Then reduce to 120°C and bake a final 30 minutes.Do not open the oven door at any point during baking. Sudden drafts = cracks.
5. Turn off the oven and leave the cheesecake inside for 10 minutes with the door closed.Then gradually open the door over 10–15 minutes before removing the cake. Slow temperature reduction helps the cheesecake keep its airy texture and prevents collapsing.
6. Let the cheesecake cool completely at room temperature.Then refrigerate for at least 4 hours, preferably overnight.Trying to slice it too soon? It’ll still be custardy inside. Patience pays off with a firmer, creamier result. Smacznego!