Recipe for: Chocolate cheesecake with currants - photo 1
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Recipe for: Chocolate cheesecake with currants

Desserts Cakes and Bakes 60 min Hard 9 wyświetleń ~50.67 PLN * - (0)
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Description

Rich, moist chocolate cheesecake with a tangy layer of currant compote — a combination of classic Polish cheesecake tradition with a modern, slightly bitter touch of chocolate and the freshness of currants. Baked in a water bath, the cheesecake has a creamy, smooth texture with a slightly moist interior and a gently set edge; on top, a glossy chocolate glaze and shiny currant compote provide a contrast of flavor and color. Perfect as a dessert for festive occasions, family holidays, or when you want to impress your guests — serve with whipped cream or mint leaves for freshness. It presents beautifully on a light plate, contrasting the intense chocolate with the ruby hue of the currants.

Ingredients Used

Ingredients (16)

Servings:
8
  • Biscuits 200 g
  • Butter 100 g
  • Cottage cheese 800 g
  • Powdered sugar 120 g
  • Chicken egg 3 szt. (~180 g)
  • Sour cream 350 g
  • Dark chocolate 200 g
  • Cocoa 20 g
  • Potato flour 20 g
  • Sugar 50 g
  • Red currant 250 g
  • Lemon 0.4 szt. (~30 g)
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Mint 5 g
  • Currant liqueur 30 g
💰 Szacowany koszt dania: ~50.67 PLN (6.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and base

1

Preheat the oven to 160°C with top and bottom heat. Prepare a 24 cm springform pan: line the bottom with parchment paper and grease the sides with butter. Blend or crush the biscuits in a food processor until they resemble fine sand (if you don't have a food processor, place the biscuits in a bag and crush them with a rolling pin).

Ingredients: Butter
Use a 24 cm springform pan. If yours has a removable bottom, additionally secure it with aluminum foil to prevent water from leaking during the water bath.
2

Transfer the crushed biscuits to a bowl, add the melted (not hot) butter and mix thoroughly with a wooden spoon until the mixture resembles wet sand. Transfer the mixture to the mold, spread it evenly, and press down firmly with the bottom of a glass or spoon to create a smooth, even base.

Ingredients: Butter
For the base, use the bottom of a glass with a flat bottom. The mixture should be moist but not liquid — if it is too dry, add a teaspoon of melted butter.

Currant compote

3

In a small saucepan, place the currants, sugar, and lemon juice. Heat over medium heat, stirring, until the sugar dissolves and the fruit releases its juice. Cook for 6-8 minutes until the fruit is slightly softened but retains its shape. If using liqueur, add it at the end and bring to a boil for one minute.

Ingredients: red currant, Sugar, Lemon, currant liqueur
Use a small saucepan with a thick bottom to avoid burning. The compote should be shiny and slightly thick — check with a spoon if the sauce coats the fruit. Additionally, you can add blackcurrant liqueur to enhance the flavor (optional ingredient).

Cheese dough

4

In a water bath (a bowl over a pot of gently boiling water), melt 120 g of chocolate, stirring until smooth. Remove the bowl from the heat and set aside to cool slightly (about 5 minutes).

Ingredients: Dark chocolate
Use a heatproof or metal bowl and a pot of water, which should not touch the bottom of the bowl. Stir with a silicone spatula, making sure not to overheat the chocolate.
5

In a large bowl, place the cottage cheese, powdered sugar, and vanilla sugar. Use a stand mixer with a whisk attachment on the lowest speed to break up the lumps (about 1-2 minutes). Add the eggs one at a time, mixing briefly after each addition, just until the ingredients are combined.

Ingredients: Cottage cheese, Powdered sugar, Vanilla sugar
If you don't have a mixer, whisk the mixture by hand with a whisk for about 5-7 minutes; the mixture should be smooth, without visible lumps of cheese.
6

To the cheese mixture, add the cooled melted chocolate, cocoa, and cream (200 ml). Gently fold with a spatula from the bottom to the top until the ingredients are combined. Finally, add the potato starch and a pinch of salt, and mix briefly — the mixture should be smooth and uniform.

Ingredients: Dark chocolate, Cocoa, Sour cream, Potato flour, Salt
Do not mix too long after adding the chocolate — just a few strokes with a spatula are enough for the mixture to remain airy. The mixture is ready when it is creamy, with no visible dry lumps of flour.

Assembly and baking

7

Pour the cheese mixture onto the prepared biscuit base and smooth the surface with a silicone spatula. Place the springform pan into a larger baking dish; pour hot (not boiling) water into the dish halfway up the sides of the springform pan — this is a water bath that will ensure even baking.

Ingredients: Cottage cheese, Butter
To fill the bath, carefully use boiling water to avoid it getting into the batter through the gaps in the springform pan. If your springform pan is not leak-proof, wrap the outer sides with aluminum foil.
8

Place in the preheated oven and bake in a water bath for 45-50 minutes at 160°C. The cake is ready when the edges are set and slightly firmer, while the center still gently wobbles (it should not be liquid).

Ingredients: Cottage cheese, Sour cream
Use a kitchen thermometer — the internal temperature should be around 65-70°C. Do not exceed the baking time to avoid overheating the cheesecake (result: cracks and a dry texture).

Baking and cooling

9

After baking, turn off the oven and leave the door ajar by about 2 cm. Leave the cheesecake in the oven to cool completely (about 1 hour), then remove it and place it in the refrigerator for at least 4 hours (preferably overnight) — chilling stabilizes the structure.

Cooling step by step reduces the risk of cracks. If you need to speed up, first cool at room temperature, then in the fridge.

Chocolate glaze

10

Pour the remaining cream (about 150 ml) into a small saucepan and heat it almost to boiling. Remove from heat and pour it over the chopped remaining chocolate (about 80 g). Wait 1 minute, then stir with a spatula until a smooth glaze forms. Let it cool slightly (3-5 minutes) before drizzling over the cheesecake.

Ingredients: Sour cream, Dark chocolate
Use finely chopped chocolate so that it melts faster when combined with hot cream. The glaze should be liquid but not hot — too hot may melt the top of the cheesecake.

Decoration and serving

11

When the cheesecake is well chilled, evenly pour the prepared chocolate glaze over it. On the still slightly soft glaze, spread 2/3 of the prepared currant compote, reserving some currants for decoration. You can place a few fresh mint leaves on top.

Ingredients: Dark chocolate, red currant, mint
Pour the glaze in a thin stream from a spoon, starting from the center and moving towards the edges to achieve a smooth layer. Additionally, you can add mint for freshness (optional ingredient).

Serving

12

Before cutting, wait 15-20 minutes for the glaze to slightly set. When cutting, use a sharp knife dipped in hot water and wipe it after each cut to achieve clean slices. Serve chilled, with the remaining compote on the plate.

Ingredients: red currant
Use a thin-bladed knife and heat it in hot water between cuts — this makes it easier to cut through the chocolate layer cleanly.

Fun Fact

💡

Cheesecake is one of the oldest known cakes — a simple version of cheesecake was already served in ancient Greece. The addition of bitter chocolate and sour currants is a modern twist that combines the sweetness of tradition with intense flavors.

Best for

przyjęcie rodzinne uroczystość święta

Tips

🍽️ Serving

Cut the cheesecake well chilled; serve with an additional spoonful of compote on the side. For a flavor contrast, you can add a dollop of 18% sour cream or a sprig of fresh mint. A slice of cheesecake looks best on a light plate with a thin line of compote beside it.

🥡 Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Do not freeze the topping — it may lose its texture after thawing. Store the compote separately in an airtight container for up to 5 days and gently heat it before serving if you want a more liquid consistency.

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