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Christmas Cheesecake

Christmas Eve Dinner Main Dishes 90 min Medium 15 wyświetleń ~38.26 PLN - (0)
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Description

Traditional Polish Christmas cheesecake is a creamy cheese cake with a delicate texture and subtle acidity from lemon, often served on the holiday table as one of the main dishes. This recipe combines a base made of crumbly biscuits with a rich filling of ground twaróg, eggs, and cream, flavored with vanilla and lemon zest. The cheesecake has a smooth, golden surface and a slightly moist interior; it tastes best well chilled, decorated with powdered sugar or raisins. This dish pairs perfectly with aromatic tea, dried fruit compote, or a cup of strong coffee; it visually presents itself elegantly as the centerpiece dessert on the Christmas table.

Składniki (13)

Servings:
10
  • Cottage cheese for cheesecake, ground 1000 g
  • White sugar 200 g
  • Egg 4 szt.
  • Biscuits 300 g
  • Butter 150 g
  • Potato flour 30 g
  • Sour cream 18% 200 g
  • Lemon juice 30 ml
  • Vanilla sugar 10 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Raisins 50 g
  • Powdered sugar for dusting 20 g
💰 Szacowany koszt dania: ~38.26 PLN (3.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Take the cottage cheese and eggs out of the fridge about 30 minutes before starting, so they reach room temperature — this will ensure a smooth mixture without lumps. Preheat the oven to 160°C (fan) or 170°C (top and bottom heat) and let it fully heat up. Prepare a 24 cm springform pan: line the bottom with parchment paper and lightly grease the sides with butter.

Ingredients: Cottage cheese for cheesecake, ground, Egg
Use a bowl and a sieve if you want to strain the cheese. Check the oven temperatures with an oven thermometer if you have one. A typical 24 cm springform pan is ideal. Don't skip preheating the oven.

Base

2

Crush the biscuits into fine crumbs: place them in a bag and hit with a rolling pin or grind in a food processor for 20-30 seconds. In a saucepan, melt the butter over medium heat, remove from heat and wait 20 seconds so it’s not hot. Transfer the crushed biscuits to a large bowl, add the melted butter and mix thoroughly with a wooden spoon until the mixture is moist and compact (about 1-2 minutes).

Ingredients: Biscuits, Butter
Use a food processor to quickly crush the cookies; if you are using a rolling pin, make sure the bag is sealed. The best form is a 24 cm springform pan. The mixture should stick slightly to your finger — if it is too dry, add a teaspoon of melted butter.
3

Pour the biscuit mixture into the prepared springform pan and evenly press down the bottom, using the bottom of a glass or a spoon, so that it is smooth and compact. Make sure the edges are not too high (maximum 1–1.5 cm). Place the bottom in the oven preheated to 160°C and bake for 10 minutes. After removing, set aside to cool slightly.

Ingredients: Biscuits, Butter
Use the bottom of a glass with a straight edge to press the base well. A pan/oven with even heating is best; pre-baking the base will prevent it from becoming soggy from the cheese mixture.

Cheese mixture - preparation

4

Soak the raisins (if using) in 50 ml of hot water or rum for 10–15 minutes, drain and set aside. In a large, deep bowl, place the cottage cheese, add the white sugar and vanilla sugar. Start mixing with a mixer on low speed for 1 minute to break up the sugar granules. Then add one egg at a time, mixing for 20–30 seconds on medium speed after each addition — do not mix too long to avoid over-aerating the mixture. Add the cream, lemon juice, salt, potato flour, and baking powder. Mix briefly (30–45 seconds) until the ingredients are combined and the mixture is smooth, with no noticeable lumps of cottage cheese.

Ingredients: Cottage cheese for cheesecake, ground, White sugar, Vanilla sugar, Egg, Sour cream 18%, Lemon juice, Potato flour, Baking powder, Salt, Raisins
Use a stand mixer or a hand mixer with a flat beater; mix on low/medium speed to avoid excessive aeration. If the mixture seems too thick, you can add 1–2 tablespoons of cream. Check the consistency: it should be creamy and smooth.

Cheese mixture - finishing touches

5

If you are adding raisins, dry them and gently fold them into the mixture with a spoon — do this slowly to evenly distribute the additions. Pour the cheese mixture onto the pre-baked crust and smooth the surface with a silicone spatula. Make sure the mixture is even; do not fill the springform pan to the very edge (leave about 1 cm of space).

Ingredients: Raisins, Potato flour, Cottage cheese for cheesecake, ground
Use a silicone spatula or spoon to smooth the surface. If air bubbles appear, you can gently pop them with a toothpick.

Baking

6

To reduce the risk of cracking, bake the cheesecake in a water bath: wrap the outer part of the springform pan with two layers of aluminum foil (making sure it is sealed tightly to prevent leaks). Place the springform pan in a larger baking dish and pour in hot, but not boiling, water so that it reaches halfway up the sides of the springform pan. Put it in the preheated oven and bake at 160°C for about 60 minutes. After this time, the top should be set at the edges, and the center should jiggle slightly when moved — this is the correct state.

Ingredients: Cottage cheese for cheesecake, ground
Use kitchen gloves when pouring water and removing the foil. The water bath helps achieve an evenly baked, smooth cheesecake. Check the oven after 55 minutes; do not open the door too often.

Cooling and chilling

7

After baking, turn off the oven and crack the door open for about 10–15 minutes, leaving the cheesecake in a gradually cooling environment (this prevents it from sinking). Carefully remove the springform pan (use oven mitts) and place it on a rack to cool completely (about 1 hour). Then, refrigerate the cheesecake for at least 4 hours, preferably overnight — chilling makes it easier to slice and intensifies the flavors.

Ingredients: Cottage cheese for cheesecake, ground
Do not take the cheesecake out immediately when there are large temperature differences (e.g. freezing air) to prevent it from cracking. Use a cooling rack to allow air to circulate under the springform pan.

Decoration and serving

8

Before serving, gently detach the edge of the springform pan and transfer the cheesecake to a serving plate. Sprinkle the top with sifted powdered sugar (optional) just before serving or decorate with a few raisins. When cutting, use a sharp, long knife — before each cut, dip the knife in hot water and dry it, which will ensure that the slices are even and smooth.

Ingredients: Powdered sugar for dusting, Raisins
Use a sharp, long cake knife and wipe it with a warm cloth between cuts or dip it in hot water. Additionally, you can add raisins to enhance the flavor/texture.

Fun Fact

💡

Cheesecake is one of the oldest known cakes: its original versions appeared in ancient Greece — however, the Polish version made with twaróg and a delicate texture has become an important part of holiday traditions.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne przyjęcia

Tips

🍽️ Serving

Serve the cheesecake well chilled, cut into thin slices. Decorate with simple elements: sifted powdered sugar, a few raisins, lemon zest, or slices of fresh tangerine. It pairs perfectly with dried fruit compote, aromatic spiced tea, or espresso. When cutting, dip the knife in hot water and dry it to achieve clean slices.

🥡 Storage

Store the cheesecake in the refrigerator covered with plastic wrap or placed in a food container for 3–4 days. You can also slice and freeze pieces in an airtight container — thaw in the refrigerator for a few hours. When reheating, the microwave is not recommended; cheesecake tastes best chilled.

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