Blueberry Cheesecake (Polish-Modern) - photo 1
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Blueberry Cheesecake (Polish-Modern)

Desserts Cakes and Bakes 60 min Medium 25 wyświetleń ~32.59 PLN * - (0)
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Description

A delicate, moist cheesecake with an intense blueberry sauce — a classic Polish dessert in a modern twist. The base made of buttery shortcrust pastry provides a contrast of textures, the cheese filling is creamy thanks to well-pressed curd and eggs, while the fresh blueberry sauce adds a tart-sweet freshness. Perfect for spring gatherings, festive tables, and afternoon teas; it pairs well with creamy whipped cream or a cup of strong coffee. It looks aesthetically pleasing with glistening blueberries on top and a thin lemon peel as decoration.

Ingredients Used

Ingredients (12)

Servings:
8
  • Cottage cheese 800 g
  • Wheat flour 150 g
  • Butter 100 g
  • Sugar 200 g
  • Chicken egg 3 szt. (~180 g)
  • Potato flour 10 g
  • Blueberry 350 g
  • Lemon 1.3 szt. (~100 g)
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • 30% heavy cream 150 g
💰 Szacowany koszt dania: ~32.59 PLN (4.07 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 refrigerator about 30 minutes before starting to work, so they reach room temperature - the cheese mixture will be smoother and crack less during baking. Preheat the oven to 170°C (top-bottom). Prepare a 24 cm springform pan: line the bottom with baking paper and lightly grease the sides with butter.

Ingredients: Cottage cheese
Use a 24 cm springform pan. The temperature of the ingredients affects the structure of the mixture. If you forget to take out the cheese, gently warm it in a bowl over steam for a few minutes, stirring until it is lukewarm.

Base

2

Prepare the crumbly base: in a bowl, combine wheat flour (150 g) with 40 g of sugar (set aside from 200 g). Add cold, diced butter (100 g). Using your fingers or a spatula, quickly rub the butter into the flour until pea-sized crumbs form. Add one egg (60 g) and quickly knead the ingredients together until combined — do not mix for too long, just until the dough comes together into a uniform ball.

Ingredients: Wheat flour, Butter, Sugar
Use a knife to cut the butter into cubes and a cold bowl. If you don't have a mixer, knead by hand quickly (max. 2-3 minutes). The dough should not be overly sticky — if it is too dry, add 1-2 teaspoons of cold water.
3

Transfer the dough to the prepared springform pan. Use your fingers or the bottom of a spoon to press it evenly on the bottom and up the sides to a height of about 1.5–2 cm. Prick the bottom with a fork in several places to prevent the dough from puffing up during baking. Place in the oven and pre-bake for 12-15 minutes at 170°C, until the edges start to lightly golden.

Ingredients: Wheat flour, Butter
It's best to use a metal or ceramic springform pan. Piercing with a fork prevents air bubbles. The bottom should be lightly golden — not burnt.

Cheese mixture

4

In a large bowl, beat the eggs (180 g) with the remaining sugar (160 g) and optionally vanilla sugar (8 g, if using) with a fork or mixer on low speed for about 1-2 minutes, until the sugar starts to dissolve and the mixture is slightly frothy.

Ingredients: Sugar, Vanilla sugar
Use a hand mixer or a stand mixer on low speed. Do not beat for too long - the goal is to dissolve the sugar, not to aerate the mixture.
5

Add the room temperature cottage cheese (800 g) to the whipped eggs. If the cottage cheese is very grainy, pass it through a sieve or blend it with short pulses to achieve a smooth consistency. Add the potato starch (10 g), the grated zest of half a lemon (from about 50 g of lemon), and a pinch of salt (1 g). Mix on low speed until you obtain a uniform, smooth mixture (about 1-2 minutes). The mixture should be creamy and free of visible lumps of cottage cheese.

Ingredients: Cottage cheese, Potato flour, Lemon, Salt, Sugar, Vanilla sugar
Use a mixer with a flat attachment or a spoon if mixing by hand. If the mixture is too thick, add 1–2 tablespoons of heavy cream (optional). Do not mix for too long — excessive aeration can cause cracks during baking.
6

Transfer the cheese mixture onto the pre-baked crust, smoothing the top with a spatula so that the mixture evenly covers the base. Gently tap the springform pan on the countertop to release any larger air bubbles.

Ingredients: Cottage cheese, Wheat flour, Butter
Use a rubber spatula to smooth it out. If bubbles appear, you can pop them with a toothpick.

Baking and cooling

7

Place the cheesecake in an oven preheated to 160°C (if the oven does not have a convection setting, set it to 170°C), bake for 35-40 minutes. The top should be set at the edges, slightly soft in the center (when shaking the pan, the center should gently jiggle like jelly).

Ingredients: Cottage cheese
Baking at a lower temperature prevents cracking. Use a kitchen thermometer — the internal temperature of the mixture should be around 70–75°C. If the top browns too quickly, loosely cover it with a sheet of aluminum foil after 20-25 minutes.
8

After baking, turn off the oven and crack the door open for about 10-15 minutes, allowing the cheesecake to slowly cool in the slightly warm oven — this will reduce the risk of it sinking quickly. Remove the cheesecake and let it cool completely on a wire rack. Then chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight).

Gradual cooling is key to avoiding cracks. If you need to serve the cheesecake faster, chill in the fridge for at least 2 hours, but the texture will be best after a longer time.

Blueberry sauce

9

Prepare the sauce: pour 200 g of blueberries into a saucepan and add 50 g of sugar (optional, more to taste) and the juice of half a lemon (about 30 g). Heat over medium heat until the blueberries start to release their juice and the mixture gently simmers (about 5-7 minutes). Dissolve 5 g of cornstarch in 1 tablespoon of cold water and add it to the simmering blueberries, stirring quickly until the sauce thickens (about 1 minute). Remove from heat and let cool.

Ingredients: blueberry, Sugar, Lemon, Potato flour
Use a small saucepan and a wooden spoon. If you want a smoother sauce, strain it through a sieve after cooling. Instead of cornstarch, you can use a teaspoon of wheat flour, but it will require longer cooking.

Finishing

10

Once the cheesecake has completely cooled, spread a thin layer of blueberry sauce on top or create swirls. Use the remaining blueberries (about 150 g) for decoration — distribute them evenly on the surface. If you are using heavy cream (150 g optional), whip it briefly with a little sugar and place decorative dollops around the edge.

Ingredients: blueberry, Lemon
Use a spatula to spread the sauce and a piping bag to aesthetically decorate the whipped cream. Additionally, you can grate lemon zest on top for flavor.

Portioning

11

Before slicing, dip the knife in hot water, dry it with a towel, and cut with a steady motion. This will ensure that the slices have clean edges. Wash the knife between cuts to keep the surface looking neat.

Serve chilled. The best portions are achieved after at least 4 hours of cooling. Use a wide spatula to transfer pieces to plates.

Fun Fact

💡

In Poland, cheesecake has a long tradition — the dish made from curd has been known since the Old Polish cuisine. In modern versions, it is popular to add fruit reductions, such as blueberry, which combines Polish ingredients with contemporary pastry techniques.

Best for

przyjęcie rodzinne wiosenne popołudnie z herbatą święta i uroczystości

Tips

🍽️ Serving

Serve the cheesecake chilled; when slicing, dip the knife in hot water for clean slices. Excellent with a spoonful of lightly whipped cream or a scoop of vanilla ice cream. For a flavor contrast, you can serve a portion of slightly sour red currant jam.

🥡 Storage

Store the chilled cheesecake in the refrigerator for 3-4 days in a container or under a dome. It is not recommended to freeze the finished cheesecake with sauce (the texture of the blueberries will change) — if you want to freeze, freeze the cut raw pieces of the crust and filling separately before baking.

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