Easter cheesecake with rhubarb and a crumbly base - photo 1
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Easter cheesecake with rhubarb and a crumbly base

Easter Desserts Regional Cuisine of Poland 90 min Medium 49 wyświetleń ~53.15 PLN * - (0)
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Description

Traditional Polish Easter cheesecake refreshed with a spring touch of rhubarb and a delicate, buttery biscuit base. This classic cake is made with ground twaróg, eggs, and cream, topped with a sweet and sour rhubarb jam. Perfect for the holiday table – it combines the creamy texture of the cheese filling with a slightly crunchy base and the vibrant color of rhubarb, creating a stunning and pleasantly balanced flavor. Serve slightly chilled, ideally with a dollop of cream or fresh mint; it pairs wonderfully with coffee or tea.

Ingredients Used

Ingredients (13)

Servings:
8
  • Cottage cheese 1000 g
  • Chicken egg 4 szt. (~240 g)
  • Sugar 200 g
  • Butter 150 g
  • Biscuits 200 g
  • Wheat flour 50 g
  • 18% cream 200 ml
  • Rhubarb 400 g
  • Baking powder 5 g
  • Vanilla sugar 10 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Lemon zest 6 g
💰 Szacowany koszt dania: ~53.15 PLN (6.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the cottage cheese and eggs out of the fridge 30 minutes in advance to reach room temperature — this will help achieve a smooth mixture. Preheat the oven to 160°C (top and bottom heat). Prepare a 24 cm springform pan: line the bottom with parchment paper, grease the sides with butter, and optionally wrap the bottom with foil if your pan is not leak-proof.

Use a 24 cm springform pan. Preheat the oven — a consistent temperature will ensure even baking. Tools: bowl, hand mixer or stand mixer, zester for lemon zest.

Base

2

Place the biscuits in a large plastic bag and crush them with a rolling pin into fine crumbs (they should be small pieces, but not powder). If you prefer, pulse the biscuits in a food processor. Transfer the crushed biscuits to a bowl, add 100 g of melted, cooled butter and 25 g of flour. Mix with a spoon until the mixture resembles wet sand and slightly sticks together when squeezed in your hand.

Ingredients: Butter, Wheat flour
Use a glove or your hand to press the mixture into the mold; a flat spoon or a glass is best for even pressing. Don't overdo it with the butter — the bottom should be compact but not greasy.
3

Evenly spread the crumble on the bottom of the pan, pressing it against the sides to a height of about 1-1.5 cm, creating a low edge. Place the pan in the refrigerator for 15 minutes to allow the base to firm up.

Ingredients: Butter
Use the bottom of a glass to press down — you'll get a smooth surface. If the mixture doesn't hold together, add an extra teaspoon of melted butter.

Rhubarb

4

Wash the rhubarb and cut it into 1-2 cm pieces. Transfer to a pot, add 50 g of sugar, and heat over medium heat for 6-8 minutes, stirring occasionally, until the rhubarb softens but does not completely break down — it should remain slightly firm. Set aside to cool.

Ingredients: Rhubarb, Sugar
Use a wide pot so that the rhubarb releases its juice faster. If the rhubarb is very sour, add an extra tablespoon of sugar. Skim off the foam with a strainer if you want a clear syrup.

Filling

5

In a large bowl, place the cottage cheese. Using a mixer on low speed, start beating the cottage cheese, gradually adding 150 g of sugar and vanilla sugar. Mix for 1-2 minutes until the mixture becomes smooth and creamy. Add the eggs one at a time, mixing briefly after each addition — just until combined, to avoid over-aerating the mixture.

Ingredients: Cottage cheese, Sugar, Vanilla sugar
Use a stand mixer with a flat attachment or a hand mixer. Do not mix too long after adding the eggs, otherwise the cheesecake may crack. If you don't have a mixer, whisk the mixture vigorously for 4-5 minutes.
6

Pour 200 g of cream into the cheese mixture and add 1 g of salt and 5 g of baking powder. If using, add lemon zest. Mix on low speed or gently with a spatula until the ingredients are combined — the mixture should be smooth and slightly runny, without lumps.

Ingredients: 18% cream, Salt, Baking powder, lemon zest
Check the consistency — the mixture should not be runny like a sauce, but slightly fluid. If there are lumps, strain through a fine sieve or briefly blend with an immersion blender.

Assembly

7

Take the mold out of the fridge. Pour 2/3 of the cheese mixture onto the chilled base and smooth the surface with a spatula. Evenly distribute the cooled rhubarb in the center (you can save some of the syrup for drizzling). Finally, cover the rhubarb with the remaining cheese mixture and gently smooth it out.

Ingredients: Cottage cheese, Rhubarb, 18% cream
Gently spread the mixture so as not to push the rhubarb out of the center. If you want a marbled effect, drag a toothpick through the top.

Baking and Cooling

8

Place the pan in the preheated oven on the middle rack. Bake at 160°C for 50–60 minutes: do not open the oven for the first 30 minutes. After the time is up, turn off the oven and crack the door open about 2–3 cm, leaving the cheesecake inside for 30 minutes to allow the temperature to gradually drop — this will prevent cracking. Then remove and cool on a rack.

Use a kitchen thermometer if you have one — the center of the cheesecake should be set at 70–75°C. If the top browns too much, cover it with aluminum foil for the last 15 minutes of baking.

Finishing

9

After completely cooling, place the cheesecake in the refrigerator for at least 2 hours (preferably overnight) — the filling will set well and the flavors will meld. Before serving, you can sift powdered sugar on top, drizzle with the reserved rhubarb syrup, and garnish with fresh mint.

Ingredients: Powdered sugar, Rhubarb
Cooling improves the structure of the cake — do not rush this step. Use a thin, hot knife for serving (wipe it between cuts) to achieve clean slices.

Serving

10

Remove the cheesecake from the mold by gently loosening the ring. When cutting, slice with the knife in one motion — without sawing. Serve the slices slightly chilled, decorated with rhubarb and optionally a mint leaf, and sprinkled with powdered sugar.

Ingredients: Rhubarb, Powdered sugar
Use a metal spatula to lift the pieces so as not to damage the structure. If the cheesecake has been in the fridge, take it out 10-15 minutes before serving to let the flavors develop.

Fun Fact

💡

Cheesecake is one of the oldest European cakes – in Poland, its traditions date back centuries. In rural areas, lemon zest or dried fruits were often added to the cheese mixture, and in spring, it is popular to combine cottage cheese with seasonal fruits, such as rhubarb.

Best for

Wielkanoc Rodzinne święta Przyjęcie wiosenne

Tips

🍽️ Serving

Serve slightly chilled, with a dollop of sour cream or natural yogurt for contrast. For an elegant presentation, slice and arrange on a plate with a dollop of cream and a sprig of mint. Use a hot knife for clean slices.

🥡 Storage

Store in the refrigerator covered with aluminum foil or in a container for 3–4 days. You can prepare the cheesecake a day in advance — the flavors will meld. Do not freeze with rhubarb on top (texture changes after thawing) — it's better to freeze just the filling without decoration.

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