Here is a cheesecake that is the essence of dessert decadence. The velvety, incredibly creamy cheese filling, combining the richness of Italian mascarpone and traditional Polish twaróg, is complemented by the deep, caramel flavor of dulce de leche. The entire creation rests on a crunchy, intensely nutty base made of butter cookies and walnuts, which serves as the perfect counterpoint to the delicacy of the filling. The top of the cake is adorned with a glossy layer of dulce de leche, toasted pecans, and a pinch of sea salt that enhances and balances the sweetness. The Royal Cheesecake is a cake that not only delights with its flavor but also presents beautifully, making it an ideal choice for the most important celebrations and family gatherings. Its preparation requires patience, but the final result rewards every minute spent in the kitchen.
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Preheat the oven to 180°C (top and bottom heat). Prepare a 24 cm round cake pan. Line the bottom of the pan with parchment paper, securing it with the rim. Do not grease the sides - this will help the cheesecake rise evenly and not collapse on the sides.
Place the butter cookies and walnuts in a food processor or high-powered blender. Pulse until you achieve a wet sand consistency. If you don't have a food processor, place the ingredients in a thick zip-top bag and crush them using a rolling pin.
In a small saucepan, melt the butter over low heat. Be careful not to burn it. Remove from heat as soon as it melts. Transfer the crushed cookies with nuts to a medium bowl, add a pinch of salt, and then pour in the melted butter. Mix thoroughly with a spoon until all the dry ingredients are moist.
Transfer the cookie dough to the prepared springform pan. Evenly spread it across the bottom, then press it down firmly using the bottom of a glass or a spoon. Place it in the preheated oven and bake for 10 minutes. After this time, remove the pan and set it aside to cool completely. Reduce the oven temperature to 150°C.
Make sure all the ingredients for the cheese filling (cottage cheese, mascarpone, eggs, cream) are at room temperature. This is absolutely crucial for achieving a smooth, uniform mixture without lumps and prevents the cheesecake from cracking. Take them out of the fridge at least 1-2 hours before you start working.
In a large mixing bowl, place the cottage cheese, mascarpone cheese, powdered sugar, potato starch, and 400g of caramel mass. Using the mixing attachment (flat, not whisk), mix on the lowest speed just until the ingredients combine into a smooth mixture. Do not mix for too long or at high speeds to avoid aerating the mixture.
Add the eggs one at a time to the smooth cheese mixture, mixing on low speed after each addition just until the egg is incorporated. Scrape the mixture from the sides of the bowl with a spatula to ensure everything is evenly combined. Finally, add the vanilla extract, a pinch of salt, and the heavy cream, and briefly mix until combined.
Prepare a water bath. Wrap the outside of the springform pan with two layers of aluminum foil, making sure it is very tight so that water does not get inside. Pour the cheese mixture onto the pre-baked crust and smooth the surface. Place the springform pan into a larger pan or deep baking dish. Boil water in a kettle and pour the boiling water into the larger pan so that it reaches halfway up the height of the springform pan.
Carefully place the entire set in an oven preheated to 150°C. Bake for about 60-70 minutes. The cheesecake is ready when its edges are set and stable, while the center (in an area of about 5-7 cm) is still slightly jiggly and wobbly when you gently move the pan. Do not bake it 'until a toothpick comes out clean'!
After baking, turn off the oven, slightly ajar the door (you can place a wooden spoon in it) and leave the cheesecake in the cooling oven for at least an hour. Then, remove it from the oven and the water bath, gently peel off the foil, and leave it on the kitchen counter to cool completely (another 1-2 hours).
Once the cheesecake is completely cold, wrap the top of the springform pan in plastic wrap and place it in the refrigerator for at least 8 hours, preferably overnight. The cheesecake needs to chill and set well to achieve the right consistency and flavor.
Before serving, take the cheesecake out of the refrigerator. Run a thin, sharp knife along the edges of the springform pan to separate the cake from the mold, and then carefully unclip the ring. Gently heat the remaining 150g of caramel mass in a saucepan or microwave to make it more fluid. Spread it evenly on top of the chilled cheesecake.
Decorate the top of the cheesecake. You can arrange whole or chopped pecans on it. Additionally, to balance the sweetness, sprinkle the whole with a pinch of flaky sea salt. The cheesecake is ready to serve.
Kajmak, known worldwide as dulce de leche, is a national delicacy of Argentina, where there is a dispute with Uruguay over its origin. In Poland, it has become popular as a filling for mazurkas and wafers, and its deep, caramel flavor pairs perfectly with Polish twaróg.
Serve the cheesecake well chilled. Use a long, sharp knife for cutting, dipping it in boiling water and drying it off before each cut. This will give you perfectly smooth and even portions. Each piece will look perfect, showcasing all the layers of the dessert.
Store the cheesecake in the refrigerator, in an airtight container (e.g., under a dome), to prevent it from absorbing odors. It will maintain its freshness and best texture for 4-5 days. Freezing this cheesecake is not recommended due to the high fat content in mascarpone, which may alter its texture after thawing.
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