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Polish Baked Chocolate Cheesecake
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Source: https://recipheon.com/en/recipes/desserts/chocolate-sernik-polish-baked-cheesecake
About this recipe
Chocolate cheesecake is a creamy Polish baked cheesecake made with twaróg, eggs, and dark chocolate, well suited to weekends and holidays. The dark chocolate deepens the flavor and balances the sweetness, while the pudding powder helps the cheesecake hold a firm yet creamy texture. Melt the chocolate and let it cool slightly before adding it to the batter so it blends in evenly. Slice the cheesecake only after it has cooled completely.
Ingredients
750 g finely ground Polish pressed curd cheese (twaróg)
3 eggs
150 g sugar
80 g dark chocolate
40 g gluten-free vanilla pudding powder (cook-and-serve)
150 ml whipping cream (30% fat)
Steps
Preheat the oven to 165°C using a conventional oven with no fan. Line the bottom of a 23 cm springform pan with parchment paper. Briefly mix the twaróg, sugar, eggs, and whipping cream until smooth.
Add the vanilla pudding powder and mix only until evenly combined.
Melt the dark chocolate, let it cool slightly, and thoroughly combine it with about 1/3 of the cheese batter.
Pour half of the plain batter into the springform pan. Spoon half of the chocolate batter over it in several spots, then add the remaining plain batter and the rest of the chocolate batter. Drag a skewer through the batter several times to create a marbled pattern, but do not fully mix the layers.
Bake on the middle rack for 60–65 minutes, until the edges are set and the center only jiggles slightly when the pan is moved.
Turn off the oven and leave the cheesecake inside for 35 minutes with the door ajar. Then cool it at room temperature for 1 hour and refrigerate for at least 4 hours before slicing.
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