Winter cottage cheese and buttermilk cheesecake on a crumbly base made from roasted buckwheat with a sauce of roasted beets and apples - photo 1
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Winter cottage cheese and buttermilk cheesecake on a crumbly base made from roasted buckwheat with a sauce of roasted beets and apples

Desserts Regional Cuisine of Poland 150 min Medium 21 wyświetleń ~30.60 PLN - (0)
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Description

A unique winter dessert combining traditional Polish ingredients: roasted buckwheat as a crunchy base and crumble, creamy twaróg whipped with buttermilk and eggs, and an aromatic sauce made from roasted beets and Polish apples with cinnamon. The dish contrasts textures — a crunchy, nutty base, a smooth, slightly tangy cream, and a sweet-sour, slightly caramelized beet-apple sauce — as well as colors: a dark, golden-brown base, snow-white cream, and an intense ruby sauce. This dessert is perfect for winter holidays, family dinners, or as an impressive touch on the table during tea. Serve chilled, with a sprinkle of toasted walnuts and optionally soaked dried plums.

Ingredients Used

Ingredients (14)

Servings:
6
  • Roasted buckwheat groats 150 g
  • Butter 60 g
  • Wheat flour 80 g
  • Sugar 80 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 200 g
  • Egg 2 szt.
  • Apple 1.1 szt.
  • Lemon juice 20 ml
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dried plums 50 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~30.60 PLN (5.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat crust and crumble

1

Heat a dry large skillet over medium heat. Add roasted buckwheat (150 g) and toast it without fat for 6–8 minutes, stirring frequently with a wooden spoon, until it starts to smell intense and more brown (not burnt) notes are released. It should become more flaky and dry — this means it has been well toasted.

Ingredients: Roasted buckwheat groats
Use a wide skillet (minimum diameter 24 cm). Toasting develops flavor — watch closely, as it can easily burn; if you see smoke, reduce the heat immediately.
2

Transfer the toasted groats to a blender or food processor (you can also use a mortar and pestle) and grind about half into a fine, but still slightly grainy flour (about 70–80 g in ground form). Leave the rest in larger pieces — this will be the crumble. Transfer everything to a large bowl.

Ingredients: Roasted buckwheat groats
If you don't have a blender, grind the groats in a coffee grinder in several batches. Don't grind to a powder — we want the texture.
3

To the ground groats, add flour (80 g), 40 g of sugar (from the total of 80 g), and cold butter (60 g) cut into small pieces. Rub with your fingers or use a pastry cutter until the mixture starts to clump together and resembles wet crumble. If the mixture seems too dry, add a teaspoon of cold water. Set aside 1/3 of the mixture for decoration; transfer the rest to a 20–22 cm diameter springform pan lined with parchment paper and press evenly into the bottom, forming a base about 1 cm thick.

Ingredients: Wheat flour, Sugar, Butter, Roasted buckwheat groats
Use a springform pan 20–22 cm; if you don't have one, use a pan of similar diameter. To press down the base, it's best to use the bottom of a glass lined with baking paper.
4

Place the pan with the base in an oven preheated to 180°C (top-bottom) and bake the base for 12–15 minutes, until the edges are lightly browned and firmer. Remove and set aside to cool. Keep the rest of the crumble mixture, it will be used for topping and decoration.

Ingredients: Roasted buckwheat groats
The best position for the baking tray is in the middle of the oven. Do not bake with the convection setting or reduce the temperature by 10–15°C if you are using convection.

Roasted beet and apple sauce

5

Preheat the oven to 200°C. Cut off the leaves from the beets, wash the beets (300 g), dry them with a towel, and wrap each beet individually in aluminum foil. Place on a baking sheet and bake for 45–60 minutes (time depends on size) until the beets are very soft — check by piercing them with a knife; the knife should go in smoothly. After baking, carefully unwrap and set aside to cool until they can be handled with bare hands.

Ingredients: Beets (raw)
Use a thermometer or a fork to test for tenderness; larger beets may require up to 60 minutes. Wrapping in foil speeds up readiness and prevents drying out.
6

When the beets have cooled enough to peel, remove the skin (use gloves or a cloth — the juice stains hands intensely) and cut into cubes about 1–1.5 cm. Peel and cut the apples (200 g) into similarly sized pieces. In a medium skillet, heat 1 tablespoon of butter (if you run out, you can add an additional 5 g of butter), add the remaining 40 g of sugar and stir over medium heat until the sugar starts to dissolve and lightly caramelize (3–4 minutes) — it should have a golden amber color. Add the chopped apples, caramelize for 4–5 minutes until they soften, then add the chopped beets, 20 g of lemon juice (use all 20 g), cinnamon (2 g), and optionally chopped soaked dried plums (50 g, if using). Cook together for 6–8 minutes over low heat until the flavors meld and the liquid slightly reduces to a thick, glossy sauce. Taste and season with a pinch of salt.

Ingredients: Apple, Beets (raw), Sugar, Lemon juice, Cinnamon, Dried plums
Use a wide non-stick skillet. If the sauce is too thick, add 1–2 tablespoons of hot water. You can also add dried plums for a deeper flavor (optional ingredient).

Cottage cheese and buttermilk cream

7

In a large bowl, place the cottage cheese (400 g). If the cottage cheese is grainy, first pass it through a sieve or use an immersion blender to achieve a smooth consistency. Add 40 g of sugar (the remaining amount), buttermilk (200 ml), eggs (120 g, which is 2 pieces), and a pinch of salt (1 g). Beat with a mixer on low speed for 30–60 seconds until the ingredients combine into a smooth, uniform mixture without visible lumps. Do not mix for too long — just enough for the mixture to be smooth and slightly runny.

Ingredients: Semi-fat cottage cheese, Buttermilk, Egg, Sugar, Salt
Use a mixer with a whisk attachment or a hand blender. Overmixing will aerate the mixture and may cause cracks during baking. If you don't have a mixer, mix the batter thoroughly with a wooden spoon for 2–3 minutes.

Assembly and Baking

8

Pour the cheese mixture onto the pre-baked crust (from step 4). Smooth the surface with a spatula. Place the springform pan in the oven preheated to 160°C (top-bottom). Bake for 45–55 minutes — the center should be slightly jiggly when the pan is moved, while the edges will be set. If the top browns too quickly, gently cover it with aluminum foil after 30 minutes of baking.

Ingredients: Semi-fat cottage cheese, Buttermilk, Egg, Sugar
Use the middle rack of the oven. If you have a thermometer, the internal temperature of the mixture should be around 70–75°C. Do not open the oven in the first 30 minutes to prevent the mixture from collapsing.

Cooling and chilling

9

After baking, turn off the oven and crack the door open by about 2–3 cm. Leave the springform pan in the slightly open oven for 45–60 minutes to allow the cheesecake to cool gradually — this will prevent cracks. Then remove it and let it cool completely at room temperature, and then refrigerate for at least 4 hours (preferably overnight).

Gradual cooling is key — rapid cooling causes cracks. If you're short on time, you can cool it first in a bowl of cold water, but that's risky.

Finishing and serving

10

Just before serving, gently warm the beetroot-apple sauce (from step 6) so that it is warm and sticky. Remove the chilled cheesecake from the mold, evenly spread the sauce in the center of the cheesecake, leaving the edges exposed. Sprinkle the top with the reserved buckwheat crumble and finely chopped, lightly toasted walnuts (40 g optional). If you are using dried plums (50 g), cut them into small strips and arrange them on top as an additional accent.

Ingredients: Dried plums, Walnuts, Roasted buckwheat groats, Beets (raw), Apple
Use a spatula to apply the sauce. Additionally, you can add a bit of honey (not listed in the ingredients) for shine, but this is optional. Serve slightly chilled.

Fun Fact

💡

Buckwheat was one of the staple products of Polish mountain and peasant cuisine in ancient times. Roasting buckwheat (roasted buckwheat) is a traditional method that brings out a nutty aroma and works great as an alternative to shortcrust pastry or dessert bases.

Best for

Świąteczny deser zimowy Rodzinne spotkanie przy herbacie Kolacja w chłodne dni

Tips

🍽️ Serving

Serve chilled, cut into pieces for 6 portions. You can additionally sprinkle each portion with freshly grated lemon zest (not listed in the ingredients) or a bit of Greek yogurt for contrast. Ginger tea or black tea with lemon pairs well with the cheesecake.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3–4 days. The beetroot-apple sauce can be stored separately in a jar in the refrigerator for up to 5 days. Do not freeze the cheesecake with the sauce — the texture of the cream will deteriorate.

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