Buckwheat-Cottage Cheese Cheesecake with Roasted Beetroot Mousse and Caramelized Plums - photo 1
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Buckwheat-Cottage Cheese Cheesecake with Roasted Beetroot Mousse and Caramelized Plums

Desserts Regional Cuisine of Poland Soups 150 min Medium 10 wyświetleń ~37.38 PLN - (0)
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Description

An unconventional dessert combining the Polish tradition of cottage cheese and buckwheat with the winter sweetness of roasted beets, apples, and dried plums. This is a semi-baked cheesecake on a base of toasted buckwheat — creamy, slightly tangy thanks to the addition of buttermilk, with a ruby beet and apple mousse in the form of marbled swirls and glistening caramelized plums on top. The color of the creamy cheese aesthetically contrasts with the intense color of the mousse; flavor-wise, it combines the nutty character of buckwheat, the earthy-sweet beet, and the deep, slightly grapey note of dried plums. Serve chilled as a holiday dessert or a winter finale to a family dinner — it pairs wonderfully with black tea with lemon or a glass of light dessert wine. The recipe includes practical step-by-step tips, ensuring that even beginners can achieve the effect of a professional, regional dessert with a twist.

Ingredients Used

Ingredients (15)

Servings:
8
  • Roasted buckwheat groats 120 g
  • Butter 70 g
  • Semi-fat cottage cheese 500 g
  • Egg 2 szt.
  • Buttermilk 200 g
  • Raw red beet 300 g
  • 30% cream 100 ml
  • Water 240 ml
  • Gelatin 8 g
  • Dried plums 12.5 szt.
  • Sugar 120 g
  • Apple 1.1 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cinnamon (optional) 1 łyżeczka
  • Walnuts 60 g
💰 Szacowany koszt dania: ~37.38 PLN (4.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: measure 120 g of roasted buckwheat. In a medium pot, bring 240 ml of water to a boil. Add the buckwheat to the boiling water, stir, cover with a lid, and cook on low heat for 12-15 minutes until the buckwheat absorbs the water and is soft but not overcooked. After cooking, let it sit covered for 5 minutes, then fluff with a fork to cool.

Ingredients: Roasted buckwheat groats, Water
Use a heavy-bottomed pot so the grains don't burn. The groats are ready when the grain is soft inside but not mushy; if after 15 minutes it is still hard, add 1-2 tablespoons of water and cook for another 2-3 minutes.
2

Preheat the oven to 180°C (top and bottom heat). Melt 50 g of butter in a small saucepan. Transfer the cooled groats to a bowl, add 30 g of sugar and the melted butter. Mix vigorously with a wooden spoon so that the grains absorb the fat and the mixture begins to stick together. Line a 20-22 cm springform pan with baking paper (bottom and sides) and evenly press the groat mixture into the bottom, using a spoon or the bottom of a glass to compact it.

Ingredients: Roasted buckwheat groats, Butter, Sugar
The best is a springform pan 20-22 cm — the base should be about 1.5-2 cm thick. If the mixture is too dry, add 1-2 teaspoons of melted butter; if too wet, sprinkle with a bit of breadcrumbs or an additional tablespoon of dry groats.
3

Place the crust in the preheated oven and bake for 12 minutes on the middle rack, until it starts to brown slightly and hardens. After baking, remove and let cool on a wire rack.

Ingredients: Roasted buckwheat groats
Use the middle of the oven — if the bottom browns too much on the sides, loosely cover it with a piece of aluminum foil. The bottom is ready when it doesn't crumble too much when pressed.

Beetroot and Apple Purée

4

Prepare the puree: preheat the oven to 200°C. Wash and wrap 300 g of beets (individual, similar size) in foil and bake for 45-60 minutes until soft (insert a knife — it should go in without resistance). After baking, let cool, peel the skin, and cut into cubes. In the meantime, peel 200 g of apple, remove the core, and cut into small cubes.

Ingredients: Raw red beet, Apple
If you don't want to roast the beets, you can boil them for 30-40 minutes — however, roasting brings out a more concentrated sweetness and intense color. Use a knife to check the softness of the beet — it should be as soft as a cooked potato.
5

In a medium skillet, heat 20 g of butter, add the chopped apple and 30 g of sugar. Sauté for 6-8 minutes over medium heat until the apple softens and starts to glaze. Add the chopped beets and simmer together for 3-4 minutes, stirring. Transfer to a blender and blend until smooth. Taste and adjust with another teaspoon of sugar if the beets are very earthy. Set aside to cool slightly.

Ingredients: Apple, Raw red beet, Butter, Sugar
Use a hand blender or a countertop blender, blend briefly and check the texture — the puree should be smooth, not watery. If it is too thick, add 1-2 tablespoons of boiled water.

Cheese mixture

6

Prepare the cheese mixture: make sure the cottage cheese (500 g) is at room temperature. In a large bowl or food processor, place the cottage cheese, 50 g of sugar, and 2 eggs (120 g). Mix on low speed or whisk with a whisk/spoon until the mixture is smooth and lump-free (about 2-3 minutes in a food processor). Gradually pour in 100 ml of buttermilk and mix until you achieve a uniform, creamy consistency. Add a pinch of salt (1 g).

Ingredients: Semi-fat cottage cheese, Sugar, Egg, Buttermilk, Salt
If you don't have a food processor, press the cottage cheese through a sieve with a wooden spoon — it will take longer, but it will give a smooth texture. The mixture is ready when there are no lumps of cottage cheese and the surface is creamy and slightly shiny.
7

Pour about 2/3 of the cheese mixture onto the cooled base made of buckwheat. Then, using teaspoons, place the prepared beetroot-apple puree (about 150 g) in several spots on the mixture. Spread the remaining cheese mixture on top and gently swirl it a few times with the tip of a spoon to achieve a marbled effect — do not mix too vigorously, the puree should remain visible in vibrant streaks.

Ingredients: Semi-fat cottage cheese, Buttermilk, Raw red beet
Use a teaspoon to scoop the mousse and a wooden spoon for gentle folding — too vigorous mixing will blur the color of the mousse. The marbled effect is correct when there are visible liquid red streaks in the mixture.
8

Prepare a water bath: place the springform pan in a larger baking dish. Pour boiling water into the baking dish so that it reaches halfway up the sides of the springform pan. Bake at 160°C for 45-55 minutes — the edges should set, while the center remains slightly jiggly when you move the pan. Turn off the oven and leave the cheesecake in the closed oven for 30 minutes, then crack the door open and cool for another 30 minutes. After cooling, place the cheesecake in the refrigerator for at least 4 hours (preferably overnight).

Ingredients: Semi-fat cottage cheese, Egg
Use a thermometer if you have one — the cheesecake is perfect when the internal temperature reaches about 70-75°C. Cooling in the oven prevents the surface from cracking.

Caramelized plums

9

Prepare the caramelized plums: cut 100 g of dried plums into larger pieces (if they are hard, soak for 10 minutes in hot water and drain). In a pan, melt 20 g of butter, add 10 g of sugar and heat until the sugar dissolves and starts to brown slightly (about 2-3 minutes). Add the plums, sauté for 4-6 minutes, stirring, until the fruit becomes glossy and is coated in a thick syrup. If using optional cinnamon, add 1/2 teaspoon at the end.

Ingredients: Dried plums, Butter, Sugar, Ground cinnamon (optional)
Be careful not to burn the sugar — work over medium heat and stir with a wooden spoon. The caramelized plums are ready when they are soft, shiny, and surrounded by a thick syrup.

Buttermilk cream

10

Prepare the buttermilk cream for decoration: soak 8 g of gelatin in 40 ml of cold water for 5 minutes. In a small saucepan, heat 30 ml of water (not boiling), add the swollen gelatin and stir until it dissolves. In a large bowl, whip 100 g of chilled 30% cream to soft peaks. Gently combine the whipped cream with 200 ml of buttermilk, add 20 g of sugar and gradually pour in the dissolved gelatin, stirring vigorously to evenly distribute the gelatin. Place the cream in the refrigerator for 15-20 minutes until it slightly thickens (but does not set completely).

Ingredients: Gelatin, Water, 30% cream, Buttermilk, Sugar
Gelatin should not be added to cold cream while it's still hot — first cool it down to lukewarm temperature if it's hot. Use a spatula to combine the cream and buttermilk to avoid curdling the cream.

Assembly and decoration

11

Remove the chilled cheesecake from the mold and place it on a serving plate. Layer the caramelized plums on top (you can spread some in the center and some along the edges). Using a spoon or a piping bag, add the buttermilk cream next to it or in irregular shapes. Optionally, sprinkle with toasted, chopped walnuts and lightly dust with cinnamon, if using. Leave the cheesecake in the refrigerator for another 30 minutes to allow the decorations and cream to set slightly.

Ingredients: Dried plums, Walnuts, Ground cinnamon (optional), Gelatin, Buttermilk, 30% cream
Use a knife dipped in hot water to smooth the cream and achieve a smooth edge for the decoration. Additionally, you can add a sprinkle of toasted poppy seeds or fresh mint leaves for contrast.

Serving

12

Before serving, take the cheesecake out of the fridge for 10-15 minutes to let the cream soften slightly and the flavors open up. When cutting, use a large, sharp knife dipped in warm water and cleaned after each cut — the pieces will come out clean, with distinct layers.

Soak the knife in hot water and wipe it with a cloth before each cut to ensure the slices are neat. The cheesecake is best cut when it is well chilled.

Fun Fact

💡

Buckwheat and cottage cheese is a combination that has mainly existed in Polish folk cuisine in the form of savory dishes; here we use them in a dessert, utilizing the roasted aroma of buckwheat as a substitute for cookie crust — a return to simple ingredients with a modern twist.

Best for

Święta zimowe rodzinny obiad przyjęcie z lokalnymi smakami

Tips

🍽️ Serving

Serve chilled, cut into 1-2 slices per person. For contrast, serve with hot black tea or slightly sweet wine. To achieve a 'wow' effect, additionally decorate with thin slices of roasted beets glazed in honey (optional).

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3-4 days. Caramelized plums are best added just before serving (after 24 hours they will become too soft). The cheesecake can be prepared the day before — the flavors will be more pronounced.

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