Recipe for: Buckwheat-Cottage Cheese Cheesecake with Roasted Beet and Apple Mousse, Buckwheat Crumble, and Plum Reduction - photo 1
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Recipe for: Buckwheat-Cottage Cheese Cheesecake with Roasted Beet and Apple Mousse, Buckwheat Crumble, and Plum Reduction

Desserts Regional Cuisine of Poland 180 min Medium 7 wyświetleń ~47.54 PLN - (0)
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Description

A winter dessert that combines Polish cheese tradition with the earthy sweetness of beetroot and a rustic hint of buckwheat. This is a baked cheesecake made from twaróg and cooked buckwheat, gently moistened with buttermilk, served with a velvety mousse of roasted beets and apples, and a crunchy crumble made from buckwheat flour. For contrast, we add a thick, aromatic reduction of dried plums – it gives the dessert depth and a festive character. The dish has an earthy-sweet flavor profile with subtle acidity, and it looks beautiful as a cake cut into portions: pink layers of mousse, light cheese mass, and golden crumble. Perfect for winter gatherings, with coffee or as a dessert after a rich meal; it pairs well with bitter coffee or tea with lemon.

Ingredients Used

Ingredients (17)

Servings:
8
  • Chicken egg 2 szt. (~120 g)
  • Semi-fat cottage cheese 500 g
  • Buttermilk 150 g
  • Sugar 80 g
  • Butter 50 g
  • Honey 40 ml
  • Dried plums 12.5 szt. (~100 g)
  • Buckwheat groats (dry) 120 g
  • Beets (raw) 300 g
  • Buckwheat flour 80 g
  • Lemon juice 15 ml
  • Vanilla sugar 8 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Dark chocolate 40 g
💰 Szacowany koszt dania: ~47.54 PLN (5.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Weigh 120 g of dry buckwheat and place it in a metal sieve. Rinse under cold running water until the water runs clear (this removes dust and excess powder). Transfer the buckwheat to a saucepan with a thick bottom, pour in 240 ml of cold water (ratio 1:2), and add a pinch of salt (1 g). Cover with a lid and bring to a boil over high heat, then reduce the heat to the lowest setting and cook for 12–15 minutes, until all the water is absorbed. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork to separate the grains and allow them to cool.

Ingredients: Buckwheat groats (dry), Salt
Use a saucepan with a thick bottom (diameter 16–18 cm). Cooking on too high heat will cause it to boil over; the measured proportions of water are key to preventing the groats from being overcooked.

Toasting (optional)

2

If you want to enhance the nutty aroma of the groats — before cooking, heat a dry pan and toast the groats for 3–4 minutes over medium heat, stirring constantly, until you smell a more intense aroma and the grains slightly dry out. After toasting, proceed to rinsing and cooking as in step 1.

Ingredients: Buckwheat groats (dry)
Use a wide non-stick or cast iron skillet. Do not leave it without stirring — it burns quickly. This step is optional, but recommended for a deeper flavor.

Cottage cheese dough

3

In a large bowl, transfer 500 g of well-drained cottage cheese. Add 150 ml of buttermilk, 120 g of eggs (2 pieces), 80 g of sugar, 8 g of vanilla sugar, and 1 g of salt. Blend with a hand mixer on low speed for 30–60 seconds until the mixture becomes smooth. Add 120 g of cooked and cooled buckwheat and 40 g of honey. Mix with a spatula or on low speed with the mixer for 30–40 seconds until the buckwheat is evenly distributed in the mixture, but not completely crushed — leave some buckwheat pieces for texture.

Ingredients: Semi-fat cottage cheese, Buttermilk, Chicken egg, Sugar, Vanilla sugar, Salt, Buckwheat groats (dry), Honey
Use a mixer with a whisk attachment or a spatula. If you don't have a mixer, mash the cottage cheese with a whisk and mix thoroughly by hand for 2–3 minutes; the mixture should be smooth but not runny.

Baking the cheesecake

4

Preheat the oven to 170°C (with fan) or 180°C without fan. Prepare a springform pan with a diameter of 20–22 cm: line the bottom with parchment paper, grease the sides with butter, and line with a strip of parchment paper (to make it easier to remove). Pour the cheese mixture into the pan, smoothing the top with a spatula. Prepare a water bath: place the pan with the mixture into a large baking tray, and pour hot water into the tray so that it reaches halfway up the sides of the pan (be careful not to let water get into the mixture through the edge of the parchment). Bake for 50–60 minutes — the edges should be set and slightly golden, the center gently trembling but not liquid. After baking, turn off the oven, crack the door open for 10 minutes, then cool the cheesecake outside the oven to room temperature.

Ingredients: Semi-fat cottage cheese, Buttermilk, Chicken egg, Sugar, Vanilla sugar, Salt, Buckwheat groats (dry), Honey
Use a 20–22 cm springform pan. A water bath prevents cracks. If you don't want to use a water bath, bake for a shorter time and check often — the cheesecake may crack. Check the doneness by gently shaking the pan: the center should move like jelly.

Baked beet and apple puree

5

Preheat the oven to 200°C. Wash 300 g of beets, wrap each in aluminum foil, and bake on the middle rack for 45–60 minutes (depending on size) until the beets are tender when pierced with a fork. At the same time, cut 300 g of apples into quarters (do not peel if the skin is thin), remove the cores, drizzle with 15 ml of lemon juice, place in a baking dish, and bake for 20–25 minutes at 180°C until softened and slightly caramelized. After baking, peel the beets (the skin should come off easily) and cut into smaller pieces. In a blender, combine the beets, baked apples, 40 g of honey, and 2 g of cinnamon (1 teaspoon) — blend until smooth. Pour into a saucepan and reduce over low heat for 5–8 minutes, stirring, until thickened. Taste and adjust with honey or lemon juice if needed.

Ingredients: Beets (raw), Apple, Honey, Lemon juice, Cinnamon
For baking beets, use plastic wrap to prevent them from drying out. A hand blender or a stand blender will work best. Adjust the density of the puree by the reduction time — it should be creamy and not too watery.

Plum Reduction

6

In a pot, place 100 g of dried plums, pour in 120 ml of water, add 20 g of sugar and 1 g of cinnamon. Cook over low heat for 12–15 minutes until the plums soften and the liquid thickens. Set aside for a moment to cool, then blend until smooth. If you want a very smooth consistency, strain through a sieve. The reduction should be runny, thick, and shiny — perfect for decoration and adding a sweet-sour note.

Ingredients: Dried plums, Sugar, Cinnamon
Use a small saucepan. Keep an eye on it to avoid burning — stir every few minutes. You can add 10–15 ml of liqueur (e.g. plum) if you want to enhance the flavor (optional).

Buckwheat Crumble

7

In a bowl, mix 80 g of buckwheat flour with 40 g of sugar (extracted from the sugar pool), add 50 g of cold butter cut into cubes and 60 g of chopped walnuts (optional). Rub with your fingers or use a pastry cutter until clumps the size of chestnuts form. Spread the crumble on a baking sheet lined with parchment paper and bake at 180°C for 12–15 minutes, until it turns golden brown. After baking, let it cool — it will become very crunchy.

Ingredients: Buckwheat flour, Sugar, Butter, Walnuts
Use cold butter and quick rubbing with your fingers gives the best texture. If you don't have nuts, you can skip them — the crumble will still be tasty.

Cooling and Stabilization

8

After cooling the baked cheesecake, place it on a rack and let it cool to room temperature (about 1 hour). Then, refrigerate for at least 4 hours, preferably overnight — the cheese mixture will firm up, and the flavors will meld.

Ingredients: Semi-fat cottage cheese
Important: do not cut the cheesecake immediately after taking it out of the oven, as the filling will crumble. Cooling improves the texture and makes cutting easier.

Assembly and decoration

9

Remove the chilled cheesecake from the mold. Evenly spread 200–220 g of the previously prepared beet and apple puree on top (you can leave some aside for decoration). Sprinkle ⅔ of the baked buckwheat crumble on top; serve the rest of the crumble on the side as an accompaniment. Drizzle or pour the plum reduction in sweeping motions, creating elegant streaks. Optionally, sprinkle with a thin layer of grated dark chocolate (40 g) and chopped walnuts (the remaining 30 g) for contrast in texture and flavor.

Ingredients: Buckwheat flour, Dried plums, Honey, Dark chocolate, Walnuts, Beets (raw), Apple
Use a wide spatula to evenly spread the mousse. Additionally, you can add walnuts and grated chocolate to enhance the flavor and for decoration (optional). Cut with a sharp, heated knife — dip it in hot water, wipe it, and cut each slice.

Serving

10

Serve portions with additional dollops of puree and drops of plum reduction. Decorate each portion with a few pieces of crumble and, if using, a bit of chopped nuts and chocolate shavings. The dessert pairs well with bitter coffee, tea with lemon, or a glass of slightly sweet fruit liqueur.

Ingredients: Buckwheat flour, Dried plums, Beets (raw), Apple
Serve chilled. If you plan to transport it (e.g., to a party), chill the cheesecake thoroughly and transport it lying down in a refrigerated container to keep the crust from losing its crunch.

Fun Fact

💡

Buckwheat has been cultivated in Poland since the 15th century and for centuries has been an important part of the peasant diet. The combination of buckwheat groats with cottage cheese is a modern reinterpretation of traditional flavors, where the groats add a rustic character to the dessert.

Best for

zimowe rodzinne spotkania świąteczne desery kolacje degustacyjne

Tips

🍽️ Serving

Short tips: slice with a sharp knife heated in hot water for clean cuts. Serve with a cup of strong, bitter coffee or tea with lemon. For a gala effect, add a bit of grated dark chocolate on top just before serving.

🥡 Storage

Store the chilled cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Store the crumble separately in a sealed container at room temperature for up to 2 days to maintain its crunchiness. Keep the plum reduction and puree in the refrigerator for up to 5 days in a sealed jar; before using, gently warm the reduction to make it more fluid.

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