Recipe for: Fit cheesecake bites made with buckwheat, roasted beet and apple puree, and roasted plums - photo 1
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Recipe for: Fit cheesecake bites made with buckwheat, roasted beet and apple puree, and roasted plums

Desserts Vegetarian Dishes 90 min Medium 9 wyświetleń ~27.73 PLN - (0)
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Description

A light, winter reinterpretation of the classic cheesecake: small baked cheesecakes on a crunchy base made from roasted buckwheat, a creamy filling of cottage cheese and buttermilk sweetened with honey, and an aromatic puree of roasted beetroot and Polish apples. The dish is topped with oven-caramelized plums and an optional sprinkle of walnuts and dark chocolate. It combines Polish, seasonal ingredients (beetroots, apples, plums, buckwheat, cottage cheese), is relatively low in sweetness, and is designed to provide protein and fiber. Serve chilled as a dessert after lunch or as an energizing treat for afternoon tea — visually appealing with the contrast of the intense color of the puree and the light, creamy cheese filling.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Buckwheat groats 120 g
  • Rapeseed oil 30 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 100 g
  • Honey 40 ml
  • Apple 1.1 szt. (~200 g)
  • Fresh plum 3.3 szt. (~200 g)
  • Beets (raw) 200 g
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Dark chocolate 20 g
💰 Szacowany koszt dania: ~27.73 PLN (6.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crispy crust

1

Preheat the oven to 180°C (fan 160°C). Spread the buckwheat on a large baking sheet lined with parchment paper in a thin, even layer. Place in the preheated oven and toast for 10–12 minutes, stirring with a silicone spatula every 4 minutes to ensure the buckwheat browns evenly. The ready buckwheat will have a more intense, nutty aroma and a golden-brown color — be careful not to burn it.

Ingredients: Buckwheat groats
Use a large baking tray and parchment paper; even distribution prevents burning. If you don't have an oven, you can fry the groats in a dry pan for 8–10 minutes, stirring constantly.
2

After toasting, transfer the groats to a food processor or a strong blender. Pulse 2/3 of the groats to a coarse 'flour' texture (not to a powder) — leave about 1/3 of the grains whole for crunch. Transfer the ground groats to a bowl, add canola oil and a pinch of salt. Mix thoroughly with a wooden spoon: the mixture should be moist and slightly sticky. If the mixture is too dry, add a teaspoon of oil at a time.

Ingredients: Buckwheat groats, Rapeseed oil, Salt
Use a food processor to avoid grinding the groats into powder; a partially ground texture with chunks gives the best crunchy effect. The bowl should be medium-sized (about 2–3 l).
3

Prepare 4 small ramekins (or one springform pan ø18–20 cm). Fill the bottom and press down with the mixture of buckwheat, using a spoon or the bottom of a small glass to create an even base about 7–8 mm thick. Place the ramekins on a baking sheet and bake for 8–10 minutes at 180°C, until the base 'sets' and lightly browns. After removing, set aside to cool.

Ingredients: Buckwheat groats, Rapeseed oil
It's best to use ramekins with a diameter of 8–10 cm and a height of about 3–4 cm. If you are using one dish, extend the baking time to ~12–15 minutes.

Beetroot and Apple Purée

4

Preheat the oven to 200°C. Wash the beetroot, wrap it in aluminum foil, and bake for 35–50 minutes (depending on size) until tender — check with a knife: the knife should pierce easily. Alternatively: peel and cut the beetroot into pieces and cook in salted water for 25–30 minutes.

Ingredients: Beets (raw)
Roasted beetroot has a more concentrated flavor. Use kitchen gloves, wait until the beetroot cools down before peeling it - the skin comes off easily once cooled.
5

Peel the roasted beetroot and grate it on a coarse grater or cut it into small cubes. Peel and dice the apple into small cubes (about 5 mm). In a heavy-bottomed pot, place the beetroot, apple, 15 g of honey (from the total amount), 1/2 teaspoon of cinnamon, and 2–3 tablespoons of water. Cook over low heat for 12–15 minutes, stirring every 2–3 minutes, until the apple softens and the liquid partially evaporates — the puree should have a thick, slightly fibrous consistency.

Ingredients: Beets (raw), Apple, Cinnamon, Honey
Use a spatula or wooden spoon; check the consistency of the puree — it should be thick, not watery. Additionally, you can add more honey if you like sweeter desserts.
6

Remove the pot from the heat and let it cool for 5 minutes, then blend with an immersion blender until smooth or leave it slightly chunky if you prefer that texture. Set aside to cool completely at room temperature.

Ingredients: Beets (raw), Apple
If you don't have a blender, pass the mixture through a coarse sieve - it will take longer, but you'll achieve a smooth consistency.

Cheese mixture

7

Reduce the oven temperature to 160°C (fan 150°C). In a large bowl, crumble the cottage cheese with a fork or pass it through a sieve to eliminate lumps. Add the buttermilk, eggs (120 g, which is 2 pieces), 25 g of honey (the rest from the amount), and a pinch of salt. Blend with a hand mixer or a stand mixer on low speed for 1–2 minutes until the mixture is smooth and creamy — it should be pourable but not watery.

Ingredients: Semi-fat cottage cheese, Buttermilk, Chicken egg, Honey, Salt
Use a blender or a mixer with a whisk attachment. Do not mix too long on high speed, as the batter may become aerated and crack during baking.
8

Pour the cheese mixture into the previously baked bases (ramekins or a small dish) up to about 3/4 of their height. Place the ramekins on a large tray filled with hot water up to 1/3 of its height (water bath, bain-marie). Bake at 160°C for 30–35 minutes: the edges should be set, the center slightly soft and gently 'quivering' when moved.

Ingredients: Semi-fat cottage cheese, Chicken egg, Buttermilk
Use a high, heat-resistant dish or tray to prepare the bain-marie. Do not pour boiling water directly - use hot water to avoid thermal shock.
9

After baking, turn off the oven and crack the door open for 5–10 minutes, then remove the ramekins and set them on the counter to cool completely (about 30 minutes). Once cooled, place them in the refrigerator for at least 2 hours to allow the mixture to set and chill.

Cooling in the fridge is key: the cheesecakes will have a firm, creamy texture only after chilling. Do not expose them to sudden temperature changes.

Roasted Plum Sauce

10

Preheat the oven to 190°C. Cut the plums in half, remove the pits, and place them skin-side down on a baking sheet lined with parchment paper. Drizzle with 5–10 g of honey (if you want more sweetness) and bake for 12–15 minutes until the fruits caramelize and become soft. After baking, gently mash the plums with a fork, keeping some fruit pieces intact.

Ingredients: Fresh plum, Honey
Baking brings out the natural sweetness of the plums and gives them a nice shine. You can also use a cast iron skillet and caramelize the plums with a bit of butter (optional).

Assembly and decoration

11

Remove the chilled cheesecakes from the refrigerator. On each cheesecake, spread 2–3 tablespoons of cooled beetroot-apple puree, gently smoothing it with a spoon. Top with 2–3 halves of roasted plum (you can gently press them into the puree). Sprinkle everything with a teaspoon of toasted whole buckwheat (the rest from the preparation) for a contrasting texture. Additionally, chop and sprinkle with walnuts and finely grate dark chocolate — if using.

Ingredients: Buckwheat groats, Beets (raw), Apple, Fresh plum, Walnuts, Dark chocolate
For aesthetics, use a spoon dipped in hot water to spread the mousse — this will create smooth surfaces. Additionally, you can add mint leaves as a decoration (optional).
12

Serve chilled (preferably after 2–4 hours in the fridge). You can also gently drizzle each cheesecake with a few drops of honey just before serving if you want a more intense sweetness.

Ingredients: Honey, Walnuts, Dark chocolate
Serve on small dessert plates. Make sure to add the decoration ingredients (nuts, chocolate) just before serving to maintain their crunchiness.

Fun Fact

💡

Buckwheat has been commonly used in Polish cuisine since the Middle Ages; toasting the buckwheat brings out its nutty aroma, which pairs perfectly with the earthy flavor of beetroot — traditional tastes with a modern twist.

Best for

zimowy deser po obiedzie świąteczne spotkanie w małym gronie energetyczna przekąska do popołudniowej herbaty

Tips

🍽️ Serving

Serve very chilled, preferably with a cup of strong, bitter coffee or herbal tea. For an elegant appearance, pipe the mousse using a large round tip and arrange the plums symmetrically. Sprinkle with freshly ground cinnamon to taste.

🥡 Storage

Store in the refrigerator for up to 3 days, tightly covered. Nuts and grated chocolate are best added just before serving to maintain their crunch. Reheating is not recommended — the dessert tastes best chilled.

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