One of the desserts I missed most after moving from Poland to Taiwan was Polish cheesecake, or sernik.
In Poland, cheesecake is more than just a dessert. It is a staple at family gatherings, birthdays, Christmas, Easter, and countless Sunday afternoons with coffee. Almost every family has its own recipe, and many people will insist that their grandmother's cheesecake is the best!
When I first moved to Taiwan, I assumed making Polish cheesecake would be easy. After all, cheesecake exists all over the world.
I quickly discovered that I was wrong.
The Secret Ingredient: Twaróg
Traditional Polish cheesecake is usually made with twaróg, a fresh curd cheese that is very common in Poland and many other parts of Eastern Europe.
The texture of twaróg is completely different from cream cheese.
It is firmer, slightly grainy, less creamy, and has a distinctive fresh dairy flavor that gives Polish cheesecake its characteristic texture.
The problem?
Twaróg doesn't really exist in Taiwan.
At least, I have never found anything that truly resembles the twaróg I grew up with.
My Search for the Perfect Substitute
When I first started baking in Taiwan, I spent a lot of time looking for alternatives.
Some people online suggested making homemade twaróg from milk. Others recommended various imported cheeses.
In the end, I found that cream cheese works best.
Over the years, I've experimented with many different cream cheeses. I tried French brands that tasted wonderful but somehow always resulted in cracked cheesecakes. I tested American cream cheese and several Australian brands as well, although some later became difficult to find in Taiwan.
My worst experience was with a cream cheese made in Taiwan. Looking at the ingredients, I felt like I was reading the periodic table rather than the label of a dairy product. There were so many additives and mysterious ingredients that I started wondering how much actual cheese was inside.
That's one of the reasons I prefer Anchor cream cheese. The ingredient list is refreshingly simple, and the product behaves much more like a proper cheese when baking. Sometimes simpler really is better. Most importantly, it is very stable during baking and my cheesecakes rarely crack. For someone who sells homemade cakes, that reliability is incredibly important.
Is It Authentic?
They create a delicious cheesecake, but it is not exactly the same as a traditional Polish sernik.
Whenever I make cheesecake using cream cheese, people love it. The cake is rich, creamy, smooth, and full of flavor.
However, if you asked my Polish grandmother whether it was authentic sernik, she would probably say no. The biggest difference is the texture.
A traditional Polish cheesecake made with twaróg has a slightly denser structure. It feels lighter in some ways, yet more substantial in others. It is difficult to describe unless you have tasted both versions side by side.
Cream cheese creates a smoother, silkier dessert that feels more similar to American-style cheesecake.
Both are delicious. They are simply different.
From Missing Home to Selling Cakes
What started as an attempt to recreate a taste of home eventually became something much bigger.
When I first began baking Polish-style cakes in Taiwan, it was mainly for my family and friends. I wanted to share some of the desserts I grew up eating in Poland.
To my surprise, Taiwanese customers were curious about these unfamiliar cakes.
Many had never tasted Polish cheesecake before.
At first, I worried that people might find it too different from local desserts. Taiwanese desserts are often lighter and less sweet than many Western cakes. But the response was overwhelmingly positive.
Over time, cheesecake became one of my most requested cakes. Some customers order it for birthdays. Others simply want to try something different from the cakes they usually find in Taiwan.
Adapting Polish Recipes to Taiwan
Living abroad teaches you that cooking is often about adaptation. Sometimes you cannot find the exact ingredients you need. Other times, ingredients exist but taste slightly different.
I've learned that trying to recreate Polish recipes exactly as they would be made in Poland can be frustrating. Instead, I focus on preserving the spirit of the recipe while working with what is available locally.
The goal isn't perfection. The goal is creating something delicious that reminds me of home.
One thing that always makes me happy is seeing Taiwanese customers enjoy Polish desserts. Many people tell me they like the rich dairy flavor and creamy texture. Some are surprised that Polish cakes are often less sweet than they expected. Others become curious about Poland and ask questions about traditional Polish food and holiday celebrations.
Food has a wonderful way of connecting cultures.
A simple slice of cheesecake can start a conversation about family traditions, childhood memories, and life on the other side of the world.
Is It Authentic? This is the question I get asked most often.
Can you make authentic Polish cheesecake in Taiwan (or other foods in general)? My honest answer is: not completely.
Without twaróg, the result will never be exactly the same as the cheesecake I grew up eating in Poland. But that doesn't mean it isn't worth making. It may not be a perfect replica, but it captures the feeling of Polish cheesecake well enough to satisfy my cravings and introduce a little piece of Poland to Taiwan.
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