Traditional Polish Cheesecake on Shortcrust Dough with Chocolate Glaze

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a more intense flavor.

Prepare short crust pastry by mixing flour, powdered sugar, unsalted butter, egg yolk, and a pinch of salt.

Refrigerate the short crust pastry dough for about 20 minutes.

Preheat the oven to 350°F (180°C).

Bake the short crust pastry for about 15 minutes until edges are golden brown.

In a mixing bowl, beat egg whites and sugar until creamy and pale yellow.

Add vanilla sugar and pudding to the mixture, then mix on low speed.

Gradually incorporate softened unsalted butter into the mixture, scraping the sides of the bowl.

Add the grinded cheese into the mixture a little at a time, mixing well.

Add the beaten egg whites gently to the cheese mixture.

Pour the cheese filling into the baked short crust pastry.

Preheat the oven to 290°F (140°C) and bake the cheesecake for 1.5 hours.

Let the cheesecake cool in the oven for at least 30 minutes before opening the door.

Prepare chocolate glaze by melting butter, then mixing with cocoa, powdered sugar, and milk.

Pour the chocolate glaze over the cooled cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens