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Velvety Kajmak Cheesecake with Salted Caramel and Pecans - photo 1
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Velvety Kajmak Cheesecake with Salted Caramel and Pecans

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 4 wyświetleń ~83.13 PLN - (0)
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Description

Here is a cheesecake that is the essence of indulgence and elegance. This is not just an ordinary baked good; it is a dessert masterpiece that will steal the heart of any gourmet. Its foundation is a crunchy, buttery crust made from roasted pecans, providing the perfect contrast to the incredibly creamy and dense cheese filling. The secret to its velvety texture lies in the combination of traditional Polish cheese curd with delicate Italian mascarpone. However, the star of this dessert is the dulce de leche, a thick, sweet caramel-like spread that seeps into every bite, giving it a deep, caramel flavor. The whole is topped with a glossy layer of dulce de leche, accented with a pinch of coarse sea salt, which magically enhances the sweetness and adds a refined character to the dessert. The decoration of crunchy pecans completes the creation, making it not only incredibly delicious but also stunningly beautiful. Perfect for special occasions, holidays, and moments when you want to impress your guests or simply treat yourself to something extraordinary.

Składniki (13)

Servings:
12
  • Butter digestive biscuits 200 g
  • Butter 100 g
  • Fatty quark for cheesecake (ground) 1000 g
  • Serek mascarpone 250 g
  • Dulce de leche 550 g
  • Eggs 4 szt.
  • Egg yolk 1.1 szt.
  • Cukier drobny do wypieków 3.3 łyżki
  • Potato flour 30 g
  • Vanilla extract 15 g
  • 🌿 Przyprawy
  • Coarse sea salt 2 g
  • ✨ Opcjonalne
  • Pecan nuts 50 g
  • Pecan nuts for decoration 50 g
💰 Szacowany koszt dania: ~83.13 PLN (6.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

1

Preheat the oven to 180°C (fan). Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper, fastening the ring so that the paper extends outside. Wrap the entire pan very tightly with a double layer of aluminum foil, making sure there are no holes. This will protect the cheesecake from water during baking in a water bath.

The best option is a springform pan. Wrapping it in foil is absolutely crucial to prevent the cheesecake from soaking up water. Make sure the foil reaches high, at least halfway up the sides of the pan.
2

Place the biscuits in a food processor or a blender and blend them into fine crumbs. If you don't have a food processor, put the biscuits in a strong zip-lock bag, seal it, and roll with a rolling pin until you achieve fine crumbs. Transfer the crumbs to a bowl. If you are using pecans, chop them very finely with a knife and add them to the biscuits.

Ingredients: Butter digestive biscuits, Pecan nuts
The finer you grind the biscuits, the denser and less crumbly the base will be. Using a food processor gives the best results and takes literally 30 seconds.
3

Melt the butter in a small saucepan over low heat or in the microwave. Pour the hot, liquid butter into a bowl with the cookie crumbs (and nuts). Mix everything thoroughly with a spoon until each crumb is moist with butter. The mixture should have the consistency of wet sand.

Ingredients: Butter
Do not let the butter burn, it should only be melted. Thorough mixing is important to ensure the base is evenly compact and does not crumble after baking.
4

Pour the biscuit mixture into the prepared springform pan. Evenly spread it across the bottom and PRESS DOWN VERY HARD using the bottom of a glass or a small jar. Place it in the preheated oven and bake for 10 minutes. After this time, remove the pan from the oven and set it aside to cool completely. Reduce the oven temperature to 160°C (fan).

A strong pressing of the mixture is key for the stability of the base. A level surface will make it easier to cut the cheesecake later. Do not pour the cheese mixture onto the hot base!

Preparation of the cheese filling

5

In a large mixing bowl, place all the ingredients for the cheese filling: cottage cheese, mascarpone cheese, 400g of dulce de leche, sugar, eggs, egg yolk, potato starch, and vanilla extract. VERY IMPORTANT: all ingredients must be at room temperature. Take them out of the fridge at least 2 hours before starting.

Ingredients: Fatty quark for cheesecake (ground), Serek mascarpone, Dulce de leche, Cukier drobny do wypieków, Eggs, Egg yolk, Potato flour, Vanilla extract
Using cold ingredients can cause the mixture to curdle. Temperature differences are the most common cause of lumps in the cheese mixture. This is the most important rule for a successful cheesecake.
6

Using a mixer with a flat mixing attachment (not a whisk), mix all the ingredients on the LOWEST speed, just until they combine into a uniform, smooth mass. This usually takes no longer than 1-2 minutes. Scrape the mixture from the sides of the bowl with a spatula and mix for a few more seconds.

Absolutely avoid long and fast mixing! Aerating the batter is the main cause of the cheesecake cracking during baking. We want to mix the batter, not whip it. If you don't have a mixer, you can do it gently with a whisk.

Baking

7

Gently pour the prepared cheese mixture onto the cooled base in the springform pan. Smooth the surface with a spatula. Place the springform pan into a larger, deep baking dish or roasting pan. Boil water in the kettle.

You can gently tap the pan on the countertop to release any air bubbles from the mixture, which also helps prevent cracking.
8

Carefully pour boiling water into a larger dish so that the water reaches halfway up the sides of the springform pan with the cheesecake. Be careful not to let any water get inside. Place everything in an oven preheated to 160°C and bake for about 60-70 minutes.

Baking in a water bath (bain-marie) provides a moist environment in the oven, ensuring that the cheesecake will be creamy, even, and won't crack. This is the secret to perfect cheesecakes.
9

After the baking time has elapsed, gently shake the pan. The cheesecake is ready when its edges are set and stable, while the center (a circle with a diameter of about 10 cm) is still slightly wobbly, like jelly. Don't worry, it will firm up as it cools. Turn off the oven, crack the door open, and leave the cheesecake inside for at least 1 hour to cool slowly.

Do not bake the cheesecake 'firmly'! An overbaked cheesecake will be dry and cracked. The wobbly center test is the best indicator. Slow cooling in the oven is another step in preventing cracks.
10

After an hour, remove the cheesecake from the oven and the water bath. Remove the aluminum foil. Leave it on the kitchen counter to cool completely (about 2-3 hours). Then, place it in the refrigerator for at least 6 hours, preferably overnight. The cheesecake must be VERY WELL chilled to achieve the perfect consistency.

Do not put the warm cheesecake in the fridge! A sudden change in temperature can cause condensation to form on the surface and lead to cracking. Patience is the key to success.

Decoration

11

Before serving, prepare the topping. Transfer the remaining 150g of dulce de leche to a small saucepan and heat over very low heat, stirring constantly, just until it becomes liquid and easy to spread. Do not allow it to boil.

Ingredients: Dulce de leche
You can also heat the dulce de leche in the microwave in short, 15-second intervals, stirring in between.
12

Remove the chilled cheesecake from the refrigerator. Carefully run a thin knife along the edges of the pan to separate the cake from the ring, then gently remove it. Pour the warm caramel mixture over the cheesecake and spread it evenly with a spatula or spoon, allowing it to flow fancifully down the sides. Sprinkle coarse sea salt over the top and decorate with pecans. Serve immediately or store in the refrigerator.

Ingredients: Coarse sea salt, Pecan nuts for decoration
For cutting the cheesecake, use a long, sharp knife, dipped in boiling water and dried before each cut. This will ensure perfectly even and clean pieces.

Fun Fact

💡

The word 'kajmak' comes from Turkish and originally referred to the cream skimmed from the surface of boiled milk. The Polish version, resembling dulce de leche, gained immense popularity during the interwar period and became an integral part of desserts such as mazurek or cheesecake.

Best for

Święta i uroczystości rodzinne Elegancki deser na przyjęcie Kiedy masz ochotę na coś absolutnie wyjątkowego Popołudnie z kawą i przyjaciółmi

Tips

🍽️ Serving

The cheesecake tastes best well chilled, straight from the fridge. It should be cut with a long, thin knife, which is worth dipping in boiling water before each cut and then wiping dry. This will give us perfectly smooth and even portions. The dessert is so rich that it doesn't need many additions, but it pairs wonderfully with a cup of strong espresso, which will balance its sweetness.

🥡 Storage

The cheesecake should be stored in the refrigerator, tightly covered with plastic wrap or in a sealed cake container. It retains its freshness and best flavor for 4-5 days. Moreover, many believe that on the second or even third day, it tastes even better as the flavors fully meld together.

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