Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Marciński cheesecake in my version — marzipan-orange cheesecake on a crumbly base - photo 1
← Recipes

Marciński cheesecake in my version — marzipan-orange cheesecake on a crumbly base

Cakes and Bakes Desserts Dishes for Special Occasions 150 min Medium 12 wyświetleń ~51.36 PLN - (0)
Rate:
(0)

Description

The inspiration is the traditional Marciński cheesecake, but this is my own version: a crumbly, buttery base, a creamy cheese filling with the addition of soft marzipan and mascarpone, and a delicate orange-almond glaze. The cake combines the sweetness of marzipan with the fresh, slightly tangy notes of orange zest and juice. It looks elegant — a golden base, a light, slightly browned surface of the cheesecake, and a glossy glaze decorated with almond flakes and candied peel. Perfect for holiday tables, family celebrations, or as a stunning dessert for "special occasions." It has a creamy, dense consistency, not too sweet, with a pleasant texture from the submerged marzipan.

Składniki (15)

Servings:
12
  • Wheat flour 200 g
  • White sugar 230 g
  • Butter 130 g
  • Egg 4 szt.
  • Cottage cheese (for cheesecake) 1000 g
  • Mascarpone 200 g
  • Potato flour 20 g
  • Marzipan 150 g
  • Grated orange zest 8 g
  • Vanilla extract 5 g
  • Powdered sugar 50 g
  • Orange juice 60 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Candied peel 40 g
💰 Szacowany koszt dania: ~51.36 PLN (4.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the crust: cut the chilled butter into small cubes (about 1 cm). In a large bowl, place 200 g of flour and 1/2 teaspoon of salt (about 1 g) and 80 g of sugar; mix the dry ingredients evenly with a wooden spoon. Add the cold butter cubes. Rub the butter into the flour with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs (small lumps of butter the size of peas should form).

Ingredients: Wheat flour, Salt, White sugar, Butter
Use a large bowl and a pastry knife or two knives (knife-and-knife) or a food processor. Work quickly so that the butter doesn't warm up too much. Tool: pastry knife or food processor.
2

Add 1 egg (60 g) beaten with a fork in a small bowl to the crumbled mixture. Quickly knead the dough: gather the ingredients in one place and press them until the dough starts to come together. Do not knead for too long — if the dough is too dry, add 1 tablespoon of cold water (about 15 g). The dough should be compact and not stick excessively to your hands.

Ingredients: Egg, Butter, Wheat flour, White sugar
Use a wooden spoon at first, then it's best to press with your hands or quickly knead on the countertop. If you don't have experience, don't knead for more than 1-2 minutes — kneading too long develops gluten and the bottom will lose its crumbly properties.
3

Form a disk from the dough about 2–3 cm thick, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes (you can chill it for up to 1 hour). The cold dough will be easier to roll out and will prevent shrinking during baking.

Ingredients: Wheat flour, Butter, Egg
Cover with foil to prevent the dough from drying out. If you're in a hurry, place it in the freezer for 20 minutes, but no longer than 30 minutes — the dough should not freeze completely.
4

Prepare a 24 cm (preferably with a removable bottom) springform pan. Take the chilled dough out, roll it out on a lightly floured surface to about 3–4 mm thick, larger than the diameter of the pan (about 28–30 cm), so you can cover the sides. Line the bottom and sides of the pan, pressing down with your fingers. Trim off the excess dough and level the bottom. Prick the bottom evenly with a fork to release steam during baking.

Ingredients: Wheat flour, Egg
Use a rolling pin and sprinkle the countertop with a minimal amount of flour. If the dough cracks, pinch it together with your fingers. A pan with a base is best — it will be easier to remove the cheesecake after baking.

Shortcrust pastry - pre-baking

5

Preheat the oven to 180°C (top-bottom). Place the pan with the lined dough in the preheated oven and bake the base for 12–15 minutes, until it is lightly browned. When the base is golden, take it out and let it cool for a moment. Lower the temperature to 160°C.

Ingredients: Wheat flour, Butter
Use the middle rack of the oven. If you have a baking stone, you can bake on it, but the pan should sit on the rack. The bottom is ready when it feels dry to the touch (with an oven mitt) and has a golden color.

Cheese mixture

6

Prepare the cheese mixture: in a large bowl, place 1000 g of cottage cheese and 200 g of mascarpone. Use a mixer with a flat attachment (spatula) or mix evenly by hand with a wooden spoon. Mix on low speed until combined — the mixture should be creamy but not aerated.

Ingredients: Cottage cheese (for cheesecake), Mascarpone
Use a stand mixer or hand mixer with a paddle attachment; avoid beating on the highest speed (it introduces too much air, which can cause cracks). Tool: mixer with a paddle.
7

Add 150 g of sugar and 5 g of vanilla extract (1 teaspoon) to the mixture, then add the remaining 3 eggs (a total of 180 g) one at a time, mixing gently after each addition, just until combined. Add the grated orange zest (8 g).

Ingredients: White sugar, Vanilla extract, Egg, Grated orange zest
Add the eggs one at a time and mix briefly — the mixture should be smooth. If the mixture seems too runny, add an additional 1–2 teaspoons of potato starch (but the recipe calls for 20 g).
8

Add 20 g of potato flour and mix briefly until there are no visible dry traces. Then grate or chop 150 g of marzipan into small pieces and gently fold it into the mixture — do not mix for long, but use a spatula to evenly distribute the pieces of marzipan (they should remain small, sweet pockets in the mixture).

Ingredients: Potato flour, Marzipan, Grated orange zest
If the marzipan is very soft, you can chill it slightly to make it easier to grate. Use a grater with large holes or a knife. Do not beat the mixture too vigorously — work on the lowest speed or by hand.

Assembly and baking

9

Prepare a pan with a pre-baked base. To prevent water from seeping in during baking in a water bath, wrap the outside of the springform pan with two layers of aluminum foil. Place the pan in a larger dish that can hold water (e.g., a baking sheet or a deep roasting pan).

Ingredients: Wheat flour
The foil must be airtight. If you have a silicone thermal insulation strip, you can use it instead of foil. Tool: aluminum foil, baking tray with higher edges for the water bath.
10

I will pour the cheese mixture into the prepared crust. Smooth the top with a spatula. Place the pan into a larger dish and pour hot (not boiling) water into it so that it reaches about halfway up the sides of the cheesecake pan. Bake at 160°C for 60–75 minutes. The cheesecake is ready when the edges are set and the center is slightly jiggly (like jelly); when touched with a silicone spatula, there should be a gentle movement in the middle.

Ingredients: Cottage cheese (for cheesecake), Mascarpone, Marzipan, Egg, Potato flour
Bake on the middle rack. Baking time depends on the oven — do not allow it to brown too much. If the top starts to brown too quickly, cover it with aluminum foil.

Cooling and chilling

11

After baking, turn off the oven, crack the door open by about 3–4 cm, and leave the cheesecake in the oven for 60 minutes — gradual cooling prevents cracks. Then remove the cheesecake from the water bath (be careful of the hot water and foil), take off the foil from the outside of the pan, and let it cool completely at room temperature. Then place it in the refrigerator for at least 6 hours, preferably overnight.

Cooling in the oven is key — sudden temperature changes cause cracks. Tool: oven mitts for removing the hot pan.

Almond-Orange Glaze

12

Prepare the glaze once the cheesecake is cooled: in a small saucepan, melt 30 g of butter over low heat, add 50 g of powdered sugar and 60 ml of orange juice. Stir evenly until the sugar is completely dissolved and the mixture becomes smooth and slightly thickened (about 2–3 minutes over low heat). Do not bring to a boil for a long time; we just want to combine the ingredients and slightly reduce the juice.

Ingredients: Butter, Powdered sugar, Orange juice
Use a small saucepan with a thick bottom and a whisk or silicone spoon. Heat over very low heat to prevent the sugar from burning. The glaze should be liquid but not watery — if it is too thin, cook for an additional 30–60 seconds.
13

If you are using almond flakes (optional), toast them in a dry pan for 1–2 minutes over medium heat until they start to lightly brown — stir constantly to prevent burning. Add the toasted almonds to the topping or sprinkle them on top of the cheesecake after spreading the topping.

Ingredients: Almond flakes
Use a flat non-stick pan. Almonds brown very quickly — keep a close eye on them and stir.

Finishing and decoration

14

Remove the chilled cheesecake from the springform pan (first run a thin knife along the edge to separate the filling from the mold). Pour the prepared topping evenly onto the center of the cheesecake and spread it with a spatula until it covers the surface. Decorate with almond flakes and pieces of candied orange peel (optional), or a bit of grated marzipan for contrast.

Ingredients: Powdered sugar, Orange juice, Almond flakes, Candied peel
Use a thin metal spatula to smooth the frosting. If the frosting does not cover the top evenly, you can slightly warm it (short 5–10 s in the microwave) to thin it out again.

Serving

15

Before serving, let the cheesecake sit for another 30 minutes at room temperature (the topping will soften slightly), cut with a sharp, dry knife moistened with warm water and dried. Serve pieces of cheesecake with a cup of coffee or tea. It tastes best the next day when the flavors meld together.

You can dip the cutting knife in hot water and wipe it before the next cut — the sliced pieces will have smooth edges.

Fun Fact

💡

The Marcin cheesecake originates from Poznań and is traditionally associated with the feast of St. Martin. The classic Marcin cheesecake contains marzipan and often almond elements — in my version, marzipan is woven into the cheese mixture, creating pockets of marzipan sweetness in a creamy texture.

Best for

Święta (np. Wszystkich Świętych, Boże Narodzenie) Urodziny i spotkania rodzinne Świąteczne przyjęcia i popołudniowa kawa

Tips

🍽️ Serving

Cut the cheesecake with a sharp knife dipped in hot water before each cut. Serve slightly chilled (about 8–12°C) — this is when the texture is best. Add a portion of tangy toppings (e.g. raspberry sauce or berries) for a flavor contrast.

🥡 Storage

Store the cheesecake in the refrigerator, covered with plastic wrap or in a cake container, for up to 4 days. You can also freeze cut portions (wrapped tightly in plastic wrap and aluminum foil) for up to 2 months — thaw slowly in the refrigerator for a few hours before serving. It’s best to apply the topping just before serving or on the day of serving to maintain freshness and shine.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Raspberry-Vanilla Strips with Puff Pastry 45 min

Raspberry-Vanilla Strips with Puff Pastry

Cakes and Bakes
Challah with Peanut Butter and Chocolate Crumble 180 min

Challah with Peanut Butter and Chocolate C...

Cakes and Bakes
Pistachio Crinkle Cookies with a Hint of Almond 100 min

Pistachio Crinkle Cookies with a Hint of A...

Cakes and Bakes
Mini Custard Doughnuts with Vanilla Cloud 160 min

Mini Custard Doughnuts with Vanilla Cloud

Desserts
Creamy Salted Caramel Ice Cream with Pretzels and Chocolate (no machine) 90 min

Creamy Salted Caramel Ice Cream with Pretz...

Desserts
Baked Gnocchi with Pumpkin, Sage, and Hazelnuts in a Butter Sauce 75 min

Baked Gnocchi with Pumpkin, Sage, and Haze...

Dania główne

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama