Recipe for: Peach Cheesecake (Polish-Modern) - photo 1
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Recipe for: Peach Cheesecake (Polish-Modern)

Desserts Cakes and Bakes 60 min Medium 10 wyświetleń ~57.80 PLN - (0)
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Description

A delicate cheesecake with a creamy filling on a classic biscuit base, served with an aromatic thyme-lemon peach compote. This is a modern take on the Polish cheesecake: it is based on twaróg, but has a light creamy texture and a fresh, slightly tangy fruit accent. The cheesecake is perfect for family desserts and small gatherings; it looks impressive thanks to the glossy compote and almond flakes as an optional topping. Flavor profile: creamy, slightly tangy twaróg, sweetness of peaches, and herbal, fresh aroma of thyme. Visually: a golden base, creamy center, and a pink-golden compote on top.

Ingredients Used

Ingredients (14)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 800 g
  • Chicken egg 3 szt. (~180 g)
  • Sugar 150 g
  • 18% cream 200 ml
  • Cornstarch 20 g
  • Lemon juice 20 ml
  • Peach 500 g
  • Vanilla sugar 10 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Vanilla bean 0.6 szt. (~3 g)
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~57.80 PLN (7.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place the biscuits in a ziplock bag and crush them with a rolling pin until you have fine crumbs (they can be small pieces, they don’t have to be perfectly ground). Alternative: crush the biscuits in a food processor for 15-20 seconds. In a saucepan, melt the butter over low heat (do not let it boil). Pour the melted butter into the crumbs and mix with a spoon until the mixture is evenly moist and starts to stick together when pressed with your hand.

Ingredients: Butter
Use a freezer bag and a rolling pin or food processor. The best is a springform pan with a diameter of 24 cm. If the mixture is not sticking together, add 5-10 g of melted butter. Do not beat too much; just enough for the mixture to stick together.
2

Line the bottom of the springform pan with baking paper and evenly spread the biscuit mixture. Use the bottom of a glass or measuring cup to firmly and evenly press down the base (pressing for 1-2 minutes). Place the pan in the refrigerator for at least 10 minutes to let the base set; you can also bake it briefly for 8 minutes in an oven preheated to 170°C if you prefer a crunchier base.

Ingredients: Butter
If you are baking the crust, let it cool slightly before pouring in the cheese mixture. Use parchment paper stuck to the bottom to easily remove the cheesecake from the mold.

Peach compote

3

Prepare the compote: blanch the peaches in boiling water, remove the skin (a crosswise incision makes this easier), cut into quarters and remove the pits. Place the fruit in a saucepan, add sugar, thyme, and lemon juice. Heat over medium heat for 6-8 minutes until the fruit softens and the juice begins to thicken slightly. Taste and adjust with a bit of sugar or lemon juice if needed.

Ingredients: Peach, Sugar, Thyme, Lemon juice
Use a sharp knife to score the skin of the peaches and a strainer to drain excess juice. The finished compote should be glossy, with the peach pieces soft but not mushy. From the compote, spoon out a few nice pieces for decoration.

Filling

4

Prepare the cheese mixture: transfer the cottage cheese to a large bowl. If the cottage cheese is lumpy, pass it through a sieve or blend it in short pulses in a blender to achieve a smooth consistency. Add sugar, vanilla sugar, and a pinch of salt. Mix with a hand mixer or stand mixer on the lowest speed for 1-2 minutes until the sugar dissolves and the mixture becomes creamy. Then add the eggs one at a time (mix for 10-15 seconds after each addition until combined), pour in the cream, add the cornstarch, and lemon juice. Mix briefly, just until the ingredients are combined — overmixing will aerate the mixture and may cause cracks.

Ingredients: Cottage cheese, Sugar, Vanilla sugar, 18% cream, Cornstarch, Lemon juice, Salt, Vanilla bean
Use a stand mixer with a dough hook or a hand mixer. If you don't have a mixer, you can mix the dough very thoroughly with a wooden spoon for a few minutes. The dough is ready when it is smooth, lump-free, and slightly runny, but not watery.

Assembly

5

Take the base out of the fridge. Pour the cheese mixture onto the prepared base and smooth it out with a spatula. Spoon 2/3 of the peach compote on top in irregular blobs, then gently drag a knife or toothpick through it to create a marbled pattern. Leave a few nice pieces of peach on top for decoration after baking.

Ingredients: Cornstarch, Peach
Use a wide spatula to smooth it out and a toothpick to create a marbled pattern. Do not stir the compote vigorously – we want visible strands of fruit.

Baking and cooling

6

Baking: preheat the oven to 160°C (top and bottom heat). Prepare a water bath: wrap the bottom and sides of the springform pan with several layers of aluminum foil (to prevent water from getting in) and place the springform pan in a larger baking dish. Pour hot water into the dish to a height of about 2 cm at the outer walls of the springform pan. Bake for 40 minutes at 160°C. After 40 minutes, turn off the oven, crack the door open by 2-3 cm and leave the cheesecake in the oven for 20 minutes to allow the temperature to gradually drop. Remove the cheesecake from the water bath and let it cool to room temperature (about 30-40 minutes).

Ingredients: Cottage cheese, 18% cream, Cornstarch
Use a 24 cm springform pan. Foil is essential for the water bath to prevent water from getting into the batter. The temperature inside the cheesecake should be springy to the touch (the center may jiggle slightly, but the edges should be set). Sudden temperature changes can cause cracks.

Serving and decoration

7

After cooling, transfer the cheesecake to a plate and decorate with the remaining compote and a few fresh peach slices. If using, gently toast the almond flakes in a dry pan for 2-3 minutes and sprinkle them on top just before serving. Optionally, you can drizzle a little lemon juice for freshness.

Ingredients: Peach, Almond flakes
Use a wide spatula to remove the cheesecake from the mold and wait until it is cool enough not to fall apart during transfer. Additionally, you can add almond flakes to enhance the flavor/texture.

Cooling (recommended)

8

The best effect is achieved after chilling in the refrigerator for at least 2 hours (ideally 4-6 hours). Chilling allows the mixture to set and the flavors to meld. If you're in a hurry, you can serve it after 1 hour, but the consistency will be a bit looser.

Ingredients: Cottage cheese
Loosely cover the cheesecake with plastic wrap. Do not place the hot cheesecake directly into the cold refrigerator - first let it cool to room temperature to avoid condensation and excessive evaporation.

Fun Fact

💡

Cheesecake as a dessert has a long history in European cuisine; in Poland, traditional cheesecake was made from cottage cheese, but modern variations combine classic elements with techniques borrowed from French and American cuisine, such as using a water bath to achieve a smooth texture.

Best for

spotkanie rodzinne przyjęcie popołudniowe

Tips

🍽️ Serving

Serve slightly chilled (about 10-12°C). Cut with a clean, hot knife dipped in hot water and wiped between cuts to achieve even slices. Additionally, serve with a teaspoon of sour cream or natural yogurt for contrast.

🥡 Storage

Store in the refrigerator, tightly covered, for up to 3 days. The compote may slightly soften the bottom with longer storage — if you plan to store it longer, keep the compote separate and add just before serving. Reheating: do not heat the cheesecake in the microwave; it’s better to take it out of the refrigerator 20-30 minutes before serving.

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