Recipe for: Grilled cheesecakes with caramelized plum and apple - photo 1
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Recipe for: Grilled cheesecakes with caramelized plum and apple

Desserts Grilling 30 min Medium 0 views ~46.47 PLN - (0)
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Description

Grilled cheesecakes are an autumnal, aromatic variation of the classic Polish cheesecake — individual cheese portions baked on the grill and served with caramelized plums and cinnamon apples. The dish combines a creamy, slightly tangy cheese mass with a crunchy biscuit base and sweet-sour, browned fruits. Perfect for a grill season finale, an outdoor party, or dessert after a home-cooked meal; it pairs wonderfully with sour cream, raspberry sauce, or a cup of ginger tea. Visual effect: golden edges of the cheesecakes, glistening fruits in deep plum colors and apple slices, served on a wooden board or dark plate with a mint leaf or chopped nut.

Ingredients Used

Ingredients (14)

Servings:
4
  • Semi-fat cottage cheese 500 g
  • Chicken egg 2 pcs (~120 g)
  • Sugar 80 g
  • Vanilla sugar 8 g
  • Wheat flour 30 g
  • 18% cream 100 ml
  • Biscuits 150 g
  • Butter 95 g
  • Plum 300 g
  • Apple 1.7 pcs (~300 g)
  • 🌿 Spices
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Optional
  • Walnuts 50 g
  • Honey 30 ml
💰 Estimated dish cost: ~46.47 PLN (11.62 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the crust: place the biscuits (150 g) in a resealable bag or in a blender bowl. If using a bag, seal it and crush with a rolling pin or the bottom of a glass into fine crumbs (they should resemble coarse sand). If you have a blender, pulse 3-5 times until you achieve fine crumbs.

Use a rolling pin or a blender. A wide bowl and a heavy rolling pin are best; don't overdo it with grinding to a powder — finer crumbs combine better with the butter.
2

Melt the butter (95 g) in a small saucepan or in the microwave. Pour the melted butter into a bowl with the crushed biscuits and stir with a wooden spoon until everything is moist and can be gathered into a clump. Divide the mixture into 4 equal parts (about 37–38 g per portion).

Ingredients: Butter
Use a metal spoon or spatula. If the mixture is too dry, add a teaspoon of melted butter; if too wet, add a few grams of crushed cookies.
3

Lay out 4 circles of aluminum foil (about 12×12 cm) or prepare 4 metal rings with a diameter of about 8 cm. Place the ring/circle on a board, add a portion of crumbs, and press down firmly with a spoon or a saucer, forming a compact base about 5 mm thick. Set aside in the refrigerator while preparing the cheese mixture (5–10 minutes).

Ingredients: Butter
If you don't have a ring, use small ramekins or press the bottom in simple muffin tins. The foil creates a stable shape on the rack.

Cheese dough

4

Prepare the cheese mixture: place the cottage cheese (500 g) in a large bowl. If the cottage cheese is lumpy, briefly blend it with a hand mixer until smooth. Add the eggs (120 g), sugar (80 g), vanilla sugar (8 g), flour (30 g), sour cream 18% (100 g), and a pinch of salt (1 g). Mix on medium speed for 1–2 minutes until the mixture is uniform and creamy — do not mix too long to avoid over-aerating the mixture.

Ingredients: Semi-fat cottage cheese, Sugar, Vanilla sugar, Wheat flour, 18% cream, Salt
Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, vigorously mix with a whisk for 2-3 minutes, breaking up any lumps with a wooden spoon.
5

Fill the prepared rings/molds evenly with the cheese mixture — each portion should receive about 125 g of the mixture. Smooth the surface with a spoon dipped in water to achieve a smooth layer.

Ingredients: Semi-fat cottage cheese, Wheat flour, 18% cream
Use a tablespoon or a small spatula. Do not fill the molds to the very edge — leave 3–5 mm of space for gentle rising.

Fruits and grilling

6

Prepare the fruits: wash the plums (300 g), cut them in half and remove the pits; slice the apples (300 g) into thin slices. In a bowl, mix the fruits with cinnamon (2 g) and 15 g of melted butter. If you want a stronger caramel, you can add 15 g of sugar (from the previously added amount).

Ingredients: Plum, Apple, Cinnamon, Butter, Sugar
Use a sharp knife and cutting board; cinnamon spreads well with fingers or a spoon. Additionally, you can add honey (30 g) to brush on the fruit before grilling (optional ingredient).
7

Preheat the grill to medium temperature (about 180–200°C). Clean the grill grate and lightly grease it with butter or oil. Place the fruits directly on the grate or on a piece of foil, skin side down. Grill the fruits for 5–8 minutes, until a golden, slightly caramelized surface appears — turn every 2–3 minutes to avoid burning.

Ingredients: Plum, Apple, Butter, Sugar, Cinnamon
Use tongs to turn the fruit. If the grill is very hot, move the fruit to the edge of the grate to avoid burning. The fruit should be soft and shiny, but not falling apart.

Grilling cheesecakes

8

Place the cheesecakes (rings with the batter on the bottoms) on pieces of double aluminum foil. Gently cover each mold with a second sheet of foil, folding the edges to create a tight package. Place the packages on a medium-hot grill and grill for 8–10 minutes on one side, then flip and grill for another 6–8 minutes. The batter should be set at the edges and semi-solid in the middle — when a toothpick is inserted, it should come out with slightly moist crumbs, but without any liquid batter.

Ingredients: Semi-fat cottage cheese, Butter
Use kitchen gloves and large tongs. The foil prevents direct burning and moisture loss. If you have a thermometer, the internal temperature of the mixture should be about 70°C.

Finishing and serving

9

After removing from the grill, let the cheesecakes rest for 5–10 minutes to cool slightly and set. Carefully open the foil (the steam is hot) and remove the rings. Top with a portion of grilled plums and apple slices. If using honey (optional), drizzle it over the fruit and the edges of the cheesecake.

Ingredients: Plum, Apple, Honey
Use a small spatula or flat spoon to remove the cheesecakes from the molds. Do not try to take them out while they are hot without cooling — they will break more easily.
10

Sprinkle the cheesecake with chopped walnuts (optional 50 g) for a contrast of textures and serve immediately. Serve on a plate with a spoonful of sour cream or Greek yogurt as a counterpoint to the sweetness.

Ingredients: Honey
Use a fine grater or knife to chop the nuts. Additionally, you can garnish with a mint leaf or a thin slice of lemon for freshness.

Fun Fact

💡

Polish cheesecake has a long history — mentions of cheesecakes appear in medieval recipes. The grilled version combines tradition with summer/autumn craftsmanship: grilling fruits enhances their sweetness and aroma, which perfectly contrasts with the delicate cheese.

Best for

piknik przyjęcie przy grillu jesienny deser po obiedzie

Tips

🍽️ Serving

Serve the cheesecakes slightly warm (5–10 minutes after removing from the grill). Sour cream 12% or Greek yogurt pairs well as an addition. You can serve with a cup of strong tea with ginger or a glass of semi-sweet wine. If you want to enhance the flavor, drizzle with a bit of honey and sprinkle with finely grated lemon zest.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. It is best to reheat briefly on the grill or in the oven (3–4 minutes at 160°C) to regain their lightness. Freezing is not recommended – after thawing, the texture of the cheese may separate.

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