Recipe for: Buckwheat cottage cheese cheesecake with roasted beets and plum sauce, topped with buttermilk foam - photo 1
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Recipe for: Buckwheat cottage cheese cheesecake with roasted beets and plum sauce, topped with buttermilk foam

Desserts Regional Cuisine of Poland 120 min Medium 10 wyświetleń ~37.70 PLN - (0)
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Description

An unusual, rustic dessert that combines Polish tradition with a winter touch: baked beets and dried plums mixed with a cheesecake filling made from buckwheat and cottage cheese, topped with a light, tangy foam made from buttermilk. The dish has a distinct earthy aroma of buckwheat and beet, the sweetness of plums, and the fresh tartness of buttermilk, creating a surprising, harmonious contrast. The cheesecake is slightly moist in the center, with a rustic, grainy texture of the base; the beet-plum sauce adds depth and colorful drama, while the buttermilk foam refreshes and breaks up the heavier tones. Perfect for a winter gathering over tea, as an original touch to the holiday table, or as a homemade dessert for those who appreciate local flavors with a twist.

Ingredients Used

Ingredients (14)

Servings:
8
  • Chicken egg 2 szt. (~120 g)
  • Raw buckwheat groats 200 g
  • Butter 50 g
  • Semi-fat cottage cheese 500 g
  • Wheat flour 50 g
  • Buttermilk 200 g
  • Dried plums 15 szt. (~120 g)
  • Apple 0.8 szt. (~150 g)
  • Sugar 130 g
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~37.70 PLN (4.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the grain base

1

Rinse the buckwheat in a colander under cold running water for 30-40 seconds, until the water runs clear. Transfer the buckwheat to a medium pot, add 400 ml of cold water (ratio 1:2), add 1 g of salt, cover with a lid, and bring to a boil over high heat. Once it starts boiling, reduce the heat to low and cook for 12-15 minutes until the water is absorbed and the grains are soft but not mushy. After cooking, let it sit covered for 10 minutes, then spread the buckwheat on a large baking sheet to cool - moisture should evaporate slightly.

Ingredients: raw buckwheat groats, Salt
Use a pot with a thick bottom, stir only when boiling to prevent sticking. Unroasted groats have a more delicate texture than roasted ones; do not overcook them - the grains should remain slightly firm.
2

Melt 50 g of butter in a small saucepan or in the microwave. In a large bowl, combine the cooled groats with 50 g of melted butter and 30 g of sugar. Add 50 g of wheat flour and mix with a wooden spoon until the ingredients are combined and the mixture is slightly sticky - it should be moldable into a patty. Transfer the mixture to a 22-24 cm diameter springform pan lined with parchment paper, spread it out with your hands or a spoon, pressing down to form an even layer (thickness ~1.5 cm).

Ingredients: raw buckwheat groats, Butter, Sugar, Wheat flour, Buttermilk
Use a springform pan 22-24 cm. If the mixture is too dry, add a tablespoon of buttermilk; if too wet, add a little flour. Press the base down with a flat saucer or the bottom of a glass to make it compact.

Cottage cheese filling

3

Before preparing the cheese mixture, take the cottage cheese out of the fridge for 20 minutes to reach room temperature (it will combine more easily). In the bowl of a mixer or a large bowl, use a whisk/hand mixer: blend 500 g of cottage cheese with 70 g of sugar until smooth (about 2-3 minutes on medium speed). Gradually add 2 eggs (120 g), cracking each one in and mixing briefly just to combine. Add 120 g of buttermilk and 1 g of salt, 2 teaspoons (2 g) of cinnamon, and 50 g of all-purpose flour (if you haven't added it earlier) - mix briefly, just until you achieve a uniform mixture. The mixture should be thick but pourable - if it is too thick, add 1-2 tablespoons of buttermilk.

Ingredients: Semi-fat cottage cheese, Sugar, Chicken egg, Buttermilk, Ground cinnamon, Wheat flour, Salt
Use a mixer on the lowest speed or a wooden spoon; do not over-aerate the mixture. If you don't have a mixer, vigorously mash the cottage cheese with a fork and mix the ingredients by hand for about 3-4 minutes.
4

Pour the cheese mixture evenly over the prepared, baked crust. Smooth the surface with a spatula. Set the springform pan in a cool place for 10 minutes while you prepare the sauce and preheat the oven.

Ingredients: Wheat flour, Semi-fat cottage cheese
Use a silicone spatula to smooth it out, and place the pan on a baking sheet to make it easier to transfer. Do not fill the springform pan more than 2 cm from the top edge - the cheesecake may slightly increase in volume.

Beet and Plum Sauce

5

Preheat the oven to 200°C with convection. Wash 300 g of beets, dry them, wrap each one in aluminum foil (single small beets) and bake on the middle rack for 45-60 minutes (time depends on size) until they are soft inside when pierced with a fork. After removing, let them sit for a few minutes, then carefully remove the foil and, when they are cool enough to not burn your hands, peel off the skin with a knife or your fingers (the skin should come off easily).

Ingredients: Beets (raw)
Use kitchen gloves when unwrapping the foil; roasted beets have an intense juice - cover the baking tray with foil if they drip. Check the softness with a fork in the middle of the beet - it should cut through smoothly.
6

In the meantime, soak 120 g of dried plums in 150 ml of hot water and set aside for 20 minutes to soften. Grate or dice 150 g of apple into small cubes (you can leave the skin on). After peeling the beets and draining the plums, cut the beets into cubes. In a medium skillet, heat 10 g of butter (optional) and sauté the apple for 2-3 minutes until it softens, then add the diced beets and drained plums along with the soaking liquid. Add 40 g of sugar, 1 teaspoon of cinnamon (optional if you want a spicier flavor), and simmer on low heat for 12-15 minutes, stirring occasionally until the fruits break down and the sauce thickens slightly. Finally, if you want shine and sweetness, add 30 g of honey (optional) and mix.

Ingredients: Dried plums, Apple, Beets (raw), Sugar, Butter, Honey, Ground cinnamon
Use a wooden spatula; the sauce should have the consistency of thick jam - if it's too thin, simmer on a higher heat for a few minutes. Set aside part of the sauce (about 100 g) for decoration and strain the rest through a sieve if you prefer a smooth consistency.

Buttermilk cream

7

Pour 200 g of very cold buttermilk into a tall container, add 20 g of sugar (from the total) and blend with an immersion blender for 30-40 seconds at the highest speed, lifting the blender towards the surface to aerate the buttermilk. The buttermilk will not turn into whipped cream, but it should become a thicker, slightly frothy foam with small air bubbles. Chill in the refrigerator until serving.

Ingredients: Buttermilk, Sugar
Use a tall mixing container to get more foam. It's worth chilling the buttermilk very well (30-60 minutes in the fridge) - this helps it aerate better. Do not mix for too long (over 60 seconds) to avoid breaking the structure.

Baking and Finishing

8

Preheat the oven to 170°C (without fan, if using a fan setting set to 160°C). Place the springform pan with the cheese mixture on the middle rack and bake for 50-60 minutes - the top should be lightly browned, and the center should jiggle slightly when the pan is moved (it will firm up after cooling). After baking, turn off the oven, slightly crack the door, and leave the cheesecake inside for 20 minutes, then remove and let it cool completely on a kitchen rack. Chill for at least 4 hours, preferably overnight.

Ingredients: Semi-fat cottage cheese, Chicken egg, Wheat flour, Sugar
Use the convection setting carefully - too high a temperature will cause cracks. Check the oven after about 45 minutes; if the top is browning too much, loosely cover the dish with aluminum foil.

Assembly and serving

9

Before serving, remove the chilled cheesecake from the springform pan and transfer it to a plate. Spoon some (about 150 g) beet-plum sauce on top, leaving some for decorating the plates. Spread the buttermilk foam on the center and sides of the cheesecake with a spoon or piping bag (in the form of light dollops). Sprinkle the top with coarsely chopped, sautéed walnuts (50 g) for contrast in texture and a pinch of cinnamon. Serve cut into 8 pieces, with extra sauce in a separate dish.

Ingredients: Dried plums, Beets (raw), Buttermilk, Walnuts, Ground cinnamon, Honey
Use a sharp knife dipped in hot water and dried before slicing to achieve clean cuts. Additionally, you can add honey on top for shine and extra sweetness.

Serving

10

Serve each portion with 1-2 tablespoons of sauce additionally on the plate, 1 dollop of buttermilk foam, and a sprinkle of nuts. The cheesecake pairs wonderfully with black tea with lemon or strong black coffee. For a decorative touch, you can add thin slices of raw beetroot for color contrast.

Ingredients: Beets (raw), Buttermilk, Walnuts, Dried plums
Serve the cheesecake slightly chilled (about 10-15°C) - this is when you'll best appreciate the balance of flavors. If you want a stronger visual effect, use a few drops of sauce reduction to draw a pattern on the plate.

Fun Fact

💡

Buckwheat has a long tradition in Polish cuisine, often used in both savory and sweet dishes. When combined with cottage cheese, it creates a hearty, rustic duo, and beets add color and depth — in the past, everything was used in villages: from seeds to vegetables in desserts.

Best for

zimowe spotkania rodzinne świąteczny deser z lokalnym akcentem kawiarniane popołudnie przy herbacie

Tips

🍽️ Serving

Serve chilled, cut with a sharp knife dipped in hot water. For a "rustic glow" effect, drizzle the pieces with honey just before serving. Add 1-2 tablespoons of sauce on the side of each plate so guests can adjust the sweetness.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in a closed container for up to 3 days. Keep the sauce and buttermilk foam separate (sauce in a jar, foam in a closed container) and add before serving. The cheesecake can also be frozen sliced (without the foam) for up to 1 month; thaw slowly in the refrigerator.

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