Recipe for: Krakow cheesecake reinterpreted with lime and grilled peach - photo 1
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Recipe for: Krakow cheesecake reinterpreted with lime and grilled peach

Fusion cuisine Desserts Regional Cuisine of Poland 150 min Medium 0 views ~62.53 PLN * - (0)
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Description

A light reinterpretation of the traditional Krakow cheesecake: a creamy filling made from Polish twaróg enriched with fresh lime and enhanced with delicate crumble and slices of grilled peach. The dish combines a classic, slightly vanilla cheesecake with summer fruit notes and a grilling accent, adding sweetness and depth. Serve chilled, preferably with a dollop of sour cream or natural yogurt and mint leaves; it works wonderfully as a dessert for a summer gathering or a treat after grilling. Visually, the contrast between the white filling, golden crumble, and browned peach looks very appetizing.

Ingredients Used

Ingredients (14)

Servings:
8
  • Wheat flour 250 g
  • Butter 150 g
  • Sugar 150 g
  • Vanilla sugar 10 g
  • Chicken egg 4 pcs (~240 g)
  • Semi-fat cottage cheese 900 g
  • 18% cream 200 ml
  • Potato flour 30 g
  • Lime 2.4 pcs (~120 g)
  • Peach 450 g
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Powdered sugar 30 g
  • Mint 10 g
💰 Estimated dish cost: ~62.53 PLN (7.82 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: take the butter out of the fridge 10 minutes in advance to soften slightly (it should be cool, but not completely melted). Sift 250 g of flour into a large bowl. Add 50 g of sugar and a pinch of salt. Cut the butter into small pieces and add it to the flour. Quickly rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs the size of small peas.

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a large bowl and a knife or pastry cutter. Do not overheat the butter with your hands — work quickly to keep the dough crumbly.
2

For the crumble, add 1 egg (60 g). Quickly knead by hand or with a hook mixer until the dough starts to come together into a compact ball. If the dough is too dry, add a teaspoon of cold water (about 5–10 g). Form a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Ingredients: Wheat flour, Butter
If you don't have a mixer, knead by hand for a maximum of 2–3 minutes. The dough should not be sticky — when you press it lightly, it should come together.

Cheese dough

3

Prepare the cottage cheese: if it is lumpy, pass it through a sieve or grind it several times in a meat grinder until the mixture is smooth. Place 900 g of cottage cheese in a large, clean bowl.

Ingredients: Semi-fat cottage cheese
Use a large bowl and a rubber spatula. Cleanliness and the absence of excess moisture in the cottage cheese will ensure a smooth consistency of the cheesecake.
4

Add 150 g of sugar, 10 g of vanilla sugar, and 30 g of potato flour to the cottage cheese. Grate the zest from 2 limes (use a fine grater — only grate the green part, avoiding the white, bitter layer). Add the grated zest to the cottage cheese.

Ingredients: Sugar, Vanilla sugar, Potato flour, Lime, Semi-fat cottage cheese
Use a microplane for the lime zest. Measure the potato starch accurately (it may clump) — sift it before adding.
5

In a separate bowl, thoroughly whisk the remaining 3 eggs (180 g) with 200 ml of 18% cream and the juice of lime (about 30–40 ml from two limes). Slowly pour the liquid mixture into the cottage cheese and mix with a spatula or a mixer on low speed until you achieve a smooth, creamy consistency (about 1–2 minutes). The mixture should be smooth, without large lumps.

Ingredients: 18% cream, Lime, Semi-fat cottage cheese
If you are using a mixer, keep the speed low to avoid over-aerating the mixture. The mixture is ready when it has a uniform, slightly glossy consistency.

Baking and Finishing

6

Take the chilled shortcrust pastry out. On a lightly floured surface, roll out the pastry to a thickness of about 3–4 mm, fitting it into a 24 cm diameter springform pan (bottom and low sides). Gently press it down and trim the excess. Line the bottom with baking paper. Prick the lined pastry thinly with a fork at the bottom.

Ingredients: Wheat flour, Butter
Use a pastry board and a rolling pin. If the dough sticks to the rolling pin, flip it onto parchment paper and roll it out through the paper.
7

Pour the cheese mixture over the prepared base. Smooth the surface with a spatula. Sprinkle the remaining crumble around the mixture (leftover from forming the dough — if there isn't any, quickly prepare: 50 g of flour, 50 g of butter, 20 g of sugar; rub together with your fingers). Place the prepared springform pan in a larger baking tray and put it in the oven preheated to 160°C.

Ingredients: Semi-fat cottage cheese, Butter, Wheat flour, Sugar
Bake the cheesecake in a water bath (optional): place the springform pan with the batter into a larger dish filled with hot water up to halfway up the sides of the springform pan — this will prevent the top from cracking.
8

Bake the cheesecake for 50–60 minutes at 160°C. After baking, turn off the oven, leave the door ajar for about 10 minutes, and then let the cheesecake sit in the oven with the door slightly open for another 30 minutes — this prevents it from sinking suddenly. After this time, remove it and let it cool completely, then chill in the refrigerator for at least 4 hours, preferably overnight.

Ingredients: Semi-fat cottage cheese
Use a kitchen thermometer: the cheesecake is ready when the internal temperature in the center reaches 70–75°C. Don't take it out too quickly — sudden temperature changes can cause cracks.

Grilled peach

9

Prepare the peaches: wash and cut each in half, remove the pit, and slice the halves into pieces about 1.5 cm thick. Lightly brush both sides with canola oil using a brush and sprinkle very lightly with 1–2 g of sugar (optional).

Ingredients: Peach, Rapeseed oil, Sugar
Use a silicone brush and a grilling tray. The slices should not be too thin so they don't fall apart on the grill.
10

Preheat a grill pan (or grill) to high heat — a very hot, slightly smoking surface. Grill the peach slices for 1.5–2 minutes on each side, until clear grill marks appear and the fruit softens slightly and caramelizes. After removing, drizzle with a bit of freshly squeezed lime juice (a few ml) and set aside to cool.

Ingredients: Peach, Rapeseed oil, Lime
Use a grill pan with a ribbed surface or an outdoor grill. Do not flip too often — allow dark stripes to form for flavor.

Serving

11

Remove the chilled cheesecake from the mold. Arrange thick slices of grilled peach on top in a fan shape or in even circles. Optionally, lightly dust with powdered sugar and decorate with mint leaves and thin strips of lime zest.

Ingredients: Peach, Powdered sugar, mint, Lime
Use a sharp knife dipped in warm water and wiped with a paper towel before each cut to achieve clean slices.

Final Tips

12

Serve the cheesecake chilled, preferably after at least 4 hours in the fridge. The pieces cut well if the dessert is very cold. Store leftovers in the fridge for up to 3 days covered.

Ingredients: Semi-fat cottage cheese
To reheat a slice (if someone prefers it slightly warm), leave it out for 10–15 minutes at room temperature, but do not heat it in the microwave.

Fun Fact

💡

Krakow cheesecake has a long tradition in Krakow and differs from other cheesecakes in its density and the presence of crumble; reinterpretations often combine it with local seasonal fruits — this recipe uses summer peaches and lime for freshness.

Best for

letnie przyjęcie grillowanie uroczysty deser

Tips

🍽️ Serving

Serve chilled on a flat plate. Sour cream or natural yogurt served on the side pairs well with the cheesecake. Grilled peaches can also be served warm on each slice.

🥡 Storage

Store the cheesecake in the refrigerator for up to 3 days covered. Grilled peaches are best stored separately in an airtight container and added just before serving; freezing is not recommended due to the texture of the fruit.

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