A delicate Easter cheesecake combining traditional Polish twaróg with a modern, light texture and a tangy raspberry note. The buttery biscuit base adds crunch, while the cheese filling made from twaróg and cream is creamy, and the raspberry coulis along with fresh raspberries adds freshness and a spring color. Perfect for Easter as an elegant dessert — serve chilled with a mint leaf and a sprinkle of powdered sugar. The dish blends Polish tradition with a modern presentation, pairing well with a light coffee or green tea.
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Prepare the base: place the biscuits in a sealed freezer bag and crush them with a rolling pin into fine crumbs (you can also blend them in a food processor for 10-15 seconds). The crumbs should be fine but not powdery.
Melt the butter in a saucepan over low heat or in the microwave (stop for 10-15 seconds until it is liquid, not hot). Pour the butter into the crushed biscuits and mix with a spoon until the crumbs are evenly moistened.
Line a 24 cm diameter baking pan with parchment paper. Transfer the biscuit mixture to the pan and evenly spread it using the bottom of a glass or a spoon, pressing it firmly to the bottom and 1 cm up the sides to create a stable base. Place the pan in the refrigerator for 20 minutes to allow the base to set.
Prepare the raspberry coulis: transfer 250 g of raspberries to a pot, add 40 g of sugar and 1 tablespoon of lemon juice (about 10 g). Heat over medium heat for 6-8 minutes until the raspberries break down and release their juice. Remove from heat and strain through a fine sieve to separate the seeds — you will get a smooth sauce.
In a bowl, place the cottage cheese. If the cottage cheese has lumps, grind it in a food processor or pass it through a meat grinder with a fine sieve — the goal is to achieve a smooth consistency. Beat the cottage cheese on medium speed for 1-2 minutes until creamy.
Add 150 g of sugar and 8 g of vanilla sugar to the cottage cheese. Mix on low speed until the sugar dissolves and the mixture is smooth (about 2 minutes).
Add the eggs one at a time: crack in one egg, mix briefly just until combined, and repeat with the remaining eggs. The mixture should be uniform, without visible streaks of egg (a total of about 3-4 minutes of mixer work).
To the mixture, add 200 ml of cream and 20 g of cornstarch dissolved in 1-2 tablespoons of cold cream (to prevent lumps). Add the grated zest of the lemon (only the yellow part) and 10 g of lemon juice. Mix on low speed for 1 minute until the mixture is smooth and silky.
Remove the mold from the refrigerator. Pour half of the cheese mixture onto the chilled base and spread it evenly. Squeeze 3-4 tablespoons of the prepared raspberry coulis in several places on the mixture and gently drag a toothpick through it to create a marbled pattern. Pour in the remaining cheese mixture and again add coulis in several places on top, repeating the toothpick dragging.
Preheat the oven to 160°C (top and bottom heating). Bake the cheesecake in a water bath: prepare a larger baking tray in which you will place the mold, and pour hot, but not boiling, water into the bottom of the tray to a height of about 1 cm. Bake the cheesecake for 50-60 minutes - the edges should be set, and the center slightly soft (the center should jiggle like jelly).
After baking, turn off the oven and leave the door ajar by 2 cm, letting the cheesecake sit in the oven for 30 minutes — this will prevent it from sinking suddenly. Then remove the pan and let it cool completely on a wire rack (about 1.5-2 hours).
When the cheesecake has cooled to room temperature, drizzle it with a thin layer of the remaining raspberry coulis (if any) or spread fresh raspberries (about 100 g) on top, arranging them decoratively. Before serving, chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, gently separate the sides of the springform pan with a knife and remove the ring. Dust the top with powdered sugar (optional) and decorate with mint leaves. Cut the cheesecake with a sharp knife dipped in hot water and wiped between cuts to ensure clean slices.
Cheesecakes in Polish lands have a long tradition — cottage cheese was a key ingredient in many holiday baked goods. Modern versions combine classic cottage cheese with techniques to avoid cracks, such as baking in a water bath.
Serve chilled (ideally 4–12°C). Cut into thin slices, serve with a cup of coffee or tea. For a contrast of flavors, you can add a spoonful of thick natural yogurt with a bit of honey.
Store in the refrigerator covered with plastic wrap for 3–4 days. Freezing is not recommended due to changes in the structure of the cheese. If the chilled cheesecake is too firm, take it out 20 minutes before serving.
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