Recipe for: Masurian cheesecake with wild strawberries and crumble - photo 1
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Recipe for: Masurian cheesecake with wild strawberries and crumble

Cakes and Bakes Desserts 120 min Medium 0 views ~38.99 PLN * - (0)
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Description

Masurian cheesecake with wild strawberries and crumble is a summer, light version of the classic cheesecake, inspired by the Masurian gardens and forests full of wild strawberries. It has a crumbly, buttery base, a delicate, moist cheese filling with hints of lemon and vanilla, and a crunchy crumble on top. Fresh wild strawberries add a forest aroma and lightness, while the mint decoration and sifted powdered sugar enhance the appearance and flavor. Perfect as a dessert during summer garden gatherings, with coffee, or for a family picnic. Serve chilled, cut into large pieces — it tastes best after at least 4 hours in the fridge, when the flavors meld and the filling becomes firm.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 260 g
  • Butter 180 g
  • Sugar 260 g
  • Chicken egg 4 pcs (~240 g)
  • Cottage cheese 800 g
  • 18% cream 200 ml
  • Vanilla sugar 10 g
  • Baking powder 5 g
  • Wild strawberry 200 g
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Powdered sugar 20 g
  • Mint 10 g
💰 Estimated dish cost: ~38.99 PLN (4.87 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Shortcrust pastry

1

Prepare the ingredients for the base: sift 180 g of flour into a large bowl. Cut the cold butter into pieces (about 90 g) and add it to the flour. Add 50 g of sugar, 1 egg (60 g), and 1/2 teaspoon of baking powder (2.5 g). Quickly rub the butter into the flour with your fingers until a crumbly mixture forms with larger pieces of fat — stop when the mixture resembles wet sand with lumps of butter.

Ingredients: Wheat flour, Butter, Sugar, Baking powder
Use a large bowl and a knife to chop the butter or a stand mixer with a dough hook. Do not warm the butter too long with your fingers — cold chunks of butter give a better, crumbly crust.
2

Quickly knead the dough: when the ingredients are combined, knead them in one motion into a compact dough (if the mixture is too dry, add 5–10 ml of cold water). Shape the dough into a disk, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes — chilled dough is easier to roll out and will not shrink during baking.

Ingredients: Wheat flour, Butter
If you don't have a mixer, knead by hand for no more than 30–60 seconds. Use a pastry board or parchment paper for rolling, roll out to a thickness of about 3–4 mm.

Assembly of the base

3

Preheat the oven to 180°C with top and bottom heat. Take the chilled dough out, roll it out into a circle with a diameter that allows you to line a 24 cm springform pan (edges about 2 cm). Line the springform pan with parchment paper and press the dough to create an even base and slightly raised edges. Prick the base with a fork several times to allow steam to escape during pre-baking. Place it in the oven and bake for 10–12 minutes until lightly golden.

Ingredients: Wheat flour, Butter
Use a 24 cm springform pan. Pricking with a fork prevents air bubbles. If the edges brown too quickly, cover them with aluminum foil.

Cheese dough

4

Prepare the cheese mixture: in a large bowl, place 800 g of twaróg. Add 150 g of sugar, 10 g of vanilla sugar, and the grated zest of a lemon (use a grater — only the yellow part, not the white). Beat with a mixer on low speed for 1 minute to combine the ingredients — do not aerate the mixture too much. Then, gradually add 3 eggs (180 g), adding each one and briefly mixing until combined. Finally, pour in 200 ml of 18% cream and add a teaspoon of lemon juice; mix briefly until smooth and runny.

Ingredients: Cottage cheese, Sugar, Vanilla sugar, Lemon, 18% cream
Use a hand mixer or a stand mixer on low speed. If the cottage cheese is grainy, grind it beforehand in a food processor or pass it through a sieve for a smoother consistency.
5

Spread the cheese mixture evenly over the pre-baked crust. Gently tap the pan on the counter a few times to release any air bubbles. Distribute 150 g of strawberries evenly over the surface of the mixture, pressing them down slightly so they don't all sink to the bottom.

Ingredients: wild strawberry, Cottage cheese
Use a spatula to evenly spread the mixture. If the strawberries are very large, cut them in half.

Crumble

6

Prepare the crumble: in a bowl, combine 80 g of all-purpose flour, 60 g of sugar, and 80 g of cold butter cut into cubes. Rub it with your fingers or use a pastry cutter until pea-sized clumps and larger pieces of fat form — these clumps will be crunchy after baking. Keep the crumble in the refrigerator until use, so the butter doesn't soften.

Ingredients: Wheat flour, Sugar, Butter
Use a grater or knife to chop the butter if you don't want to use your hands. Cold ingredients give the best crumble.

Baking and cooling

7

Evenly spread the prepared crumble on top of the mixture. Bake at 160°C (fan oven) or 170°C (without fan) for 50–60 minutes. The cheesecake should be set at the edges, and the center slightly soft — after turning off the oven, the center will still be delicate and will firm up while cooling. After baking, slightly open the oven door and leave the cheesecake for 30 minutes, then remove it and let it cool completely on a wire rack.

Ingredients: Cottage cheese, Wheat flour, Butter
Use the convection setting if you have it — it helps bake evenly. If the top browns too much, cover it with aluminum foil. Check for doneness by shaking the pan: the center should move like jelly, but not be liquid.

Cooling

8

After cooling to room temperature, place the cheesecake in the refrigerator for at least 4 hours, preferably overnight — this will allow the filling to set and the flavors to meld.

Ingredients: Cottage cheese
Make sure the cheesecake is covered or secured with a lid so it doesn't absorb odors from the fridge. Chilling is crucial for the right consistency.

Decoration and serving

9

Before serving, decorate the cheesecake with the remaining 50 g of strawberries arranged on top. Optionally, sift 20 g of powdered sugar for a "summer snow" effect and garnish with a few fresh mint leaves (about 3–5 g). Cut carefully using a hot knife (wipe with hot water and dry before each cut) to ensure the pieces have clean edges.

Ingredients: wild strawberry, Powdered sugar, mint
Use a wide, sharp knife for cutting. If the strawberries are very juicy, dry them with a paper towel before arranging them, so they don't lower the moisture of the cheesecake.

Serving

10

Serve a chilled piece of cheesecake on a plate — optionally with a scoop of vanilla ice cream or a cup of strong coffee. The cheesecake pairs wonderfully with lightly sparkling lemon water on a hot day.

Ingredients: Cottage cheese, wild strawberry
For serving, use flat dessert plates and coffee spoons. The cheesecake tastes best the day after baking.

Fun Fact

💡

Cheesecakes in Warmia and Masuria were traditionally made with local farmer's cheese and forest fruits. Wild strawberries were a popular addition in the region due to their availability in the woods.

Best for

letnie przyjęcie w ogrodzie rodzinny deser po obiedzie piknik nad jeziorem

Tips

🍽️ Serving

Serve the cheesecake well chilled, cut with a sharp knife. You can add a scoop of vanilla ice cream or slightly warmed strawberries with a bit of sugar as a warm contrast. Cut the cheesecake just before serving to keep the strawberries fresh.

🥡 Storage

Store the cheesecake in the refrigerator covered with plastic wrap for up to 3 days. You can freeze individual pieces wrapped tightly in aluminum foil and placed in a freezer bag — for up to 1 month. Thaw in the refrigerator overnight.

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