Recipe for: Baked cheesecake in a fire pit with rhubarb (served cold) - photo 1
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Recipe for: Baked cheesecake in a fire pit with rhubarb (served cold)

Desserts May Day 60 min Medium 7 wyświetleń ~53.17 PLN - (0)
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Description

A combination of traditional Polish twaróg with a modern idea: cheesecake baked in a fire pit, which we serve chilled after cooling. The base is a crumbly crust made of biscuits and butter, a delicate cheese filling made of twaróg and cream, and tart rhubarb with a hint of lemon. The cheesecake has golden edges from the fire and a creamy interior — visually appealing with the contrast of the rustic crust and the light interior with pink streaks of rhubarb. Perfect for a May Day celebration, a picnic by the fire, or a modern family gathering; it can be served with fresh strawberries or mint leaves for a refreshing touch.

Ingredients Used

Ingredients (11)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 800 g
  • Sour cream 200 g
  • Chicken egg 3 szt. (~180 g)
  • Sugar 160 g
  • Rhubarb 400 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Strawberry 200 g
💰 Szacowany koszt dania: ~53.17 PLN (6.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fire pit

1

Prepare the fire so that you have plenty of red embers and few flames. Arrange dry fuel, light the fire, and let it burn for 25–35 minutes until most of the wood turns into evenly glowing coals. You will need a grill or a cast iron pan/dutch oven with a lid, as well as tongs for handling the embers.

Use protective gloves and tongs. Cast iron cookware (pan/pot) is best. If you only have a grill, try to create a zone with indirect heat — coals on the sides and the grill above them.

Base

2

Crush the biscuits into fine crumbs: place the biscuit in a ziplock bag and hit it with a rolling pin for 2–3 minutes until there are no larger pieces. Alternatively, use a food processor and pulse in short bursts. Melt the butter in a small saucepan or in a metal cup over the coals (about 30–40 seconds) and pour it into the crushed biscuits. Stir with a spoon until the mixture is moist and holds its shape when pressed.

Ingredients: Butter
Use a rolling pin or food processor. For creaming the butter, use a metal bowl; do not overheat the butter — it just needs to be melted. If the mixture is too dry, add an extra teaspoon of melted butter.
3

Prepare the pan: grease a cast iron skillet with a diameter of 22–26 cm (or the bottom of a Dutch oven) with a bit of butter. Pour in the cookie dough and press it down firmly with the bottom of a glass or a spoon, forming an even and compact base (about 6–8 mm thick). Leave the edges slightly raised. Set the pan in the shade next to the fire to let the base firm up slightly (3–5 minutes).

Ingredients: Butter
It's best to press down with a warm, not hot, spoon. If you're working over an open flame, keep the pan at the edge of the grill, not directly over the intense flame, so the butter doesn't burn.

Cheese dough

4

Prepare the filling ingredients: take the cottage cheese and sour cream out so they reach room temperature (about 15–20 minutes). In a large bowl, place the cottage cheese, add 130 g of sugar (from the total of 160 g), a pinch of salt, the zest of half a lemon, and a tablespoon of lemon juice. Add the eggs one at a time, mixing on low speed after each addition. Finally, add the sour cream and optional vanilla sugar. Mix with a mixer using the whisk attachments (on low speed) for 1.5–2 minutes until smooth and homogeneous. The mixture should be creamy, without lumps — slightly thick but still gently flowing.

Ingredients: Cottage cheese, Sour cream, Sugar, Lemon, Salt, Vanilla sugar
Use a hand mixer or a stand mixer with whisk attachments. If the cottage cheese is grainy, pass it through a sieve or briefly blend it with a hand blender, but do not over-aerate the mixture. The temperature of the ingredients affects the smoothness — cold ingredients cause lumps.

Rhubarb filling

5

Prepare the rhubarb: trim the ends and cut into pieces about 2 cm long. Place the rhubarb in a small pot with 30 g of sugar (the remaining sugar from the list) and 1–2 tablespoons of water (15–30 ml). Cook over medium heat for 6–8 minutes, stirring, until the rhubarb softens, releases juice, but does not completely break down — it should be tart-sweet and juicy. If you are using strawberries (optional), add them at the end for 1–2 minutes to keep their shape.

Ingredients: Rhubarb, Sugar, Strawberry, Lemon
Use a small saucepan or cast iron skillet. Be careful not to burn the mixture — stir with a wooden spoon. The rhubarb will have a more intense flavor after adding lemon juice (you can add an extra teaspoon).

Assembly

6

Pour the cheese mixture onto the prepared base and smooth the surface with a spatula. Using a spoon, place the rhubarb in several patches on top of the mixture and gently swirl with a knife or toothpick, creating swirls (do not mix completely — we want streaks). The edges of the mixture should reach the edge of the base.

Ingredients: Cottage cheese, Rhubarb
Use a wide spatula to smooth it out. If you want a more even distribution of rhubarb, leave small gaps; rhubarb can release a lot of juice, so don't apply it too thickly in one spot.

Baking in the fire pit

7

Place the skillet/dutch oven on the grate over a zone with gentle embers or on the sides of the fire (indirect heat). Cover the skillet with a lid or use a second inverted skillet. Bake for 25–35 minutes — check every 8–10 minutes and rotate the dish by 90° to ensure the cheesecake bakes evenly. The cheesecake is ready when the edges are set and the center is still slightly soft and gently wobbles when shaken.

Ingredients: Cottage cheese, Sour cream, Butter
Use tongs and protective gloves. If you have a lid, place the embers (a few heated coals) on it to create more even heat from the top and bottom. Be careful not to expose the cheesecake directly over the flames — it will burn the bottom.

Cooling

8

After baking, remove the cheesecake from the heat and set it on a rack or a safe surface to cool for 20–30 minutes. Then transfer it to a cool place (refrigerator or an ice-filled cooler) and chill for at least 2 hours — preferably overnight, if possible. Serve cold.

For cutting after cooling, use a knife dipped in hot water and wipe it between cuts to achieve clean slices. If you are making a cheesecake for a picnic and don't have a refrigerator, chill it in a cool cooler with an ice pack.

Decoration and serving

9

Before serving, decorate the top with fresh strawberries (if using) and a bit of grated lemon zest for aroma. Cut the cheesecake into 8 equal pieces. Serve chilled, preferably on a wooden board or ceramic plate, alongside a cup of strong coffee or herbal tea.

Ingredients: Strawberry, Lemon
Place fresh strawberries on a plate just before serving, so they don't release too much juice onto the cheesecake. Using a hot knife will give you nicer slices.

Fun Fact

💡

Cheesecake is one of the oldest European cakes — in Poland, the tradition of baking it has many regional variations. Baking cheesecake over an open fire refers to simple, festive techniques of preparing dishes outdoors, adding a smoky aroma and rustic character to the dessert.

Best for

Majówka Piknik Spotkanie przy ognisku

Tips

🍽️ Serving

Serve the cheesecake well chilled. When cutting, dip the knife in hot water and wipe it to ensure clean slices. For a flavor contrast, add a spoonful of thick natural yogurt or caramelized apple slices.

🥡 Storage

Store the cheesecake in the refrigerator for 3–4 days, covered with plastic wrap or in a container. Do not freeze with rhubarb — after thawing, the texture may separate. Reheating is not recommended; the cheesecake loses its creaminess.

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