🥟 Polish · Dessert · Hard difficulty · Vegetarian
Polish Chocolate Cheesecake
A rustic Polish dessert built around chocolate, seasoned with farmer cheese or ricotta and eggs.
- Prep time
- 27 min
- Cook time
- 63 min
- Total time
- 1h 30m
- Servings
- 8
- Calories
- 462 kcal
- Protein
- 11 g
- Carbs
- 43 g
- Fat
- 27 g
- Course
- Dessert
About this Polish dessert
Polish Chocolate Cheesecake is a Polish dessert built around dark chocolate. It takes about 1h 30m from start to finish, 27 minutes of prep and 63 minutes of cooking, and serves 8.
Cooking method: dessert. Difficulty is rated hard. Vegetarian, and marked gluten-free in our data.
Good for: party & sharing, kid friendly.
Ingredients
Quantities are for 8 servings. Change the servings in the app to rescale them automatically.
- 200 g dark chocolate
- 500 g farmer cheese or ricotta
- 4 eggs
- 3/4 cup sugar
- 2 tbsp butter
- 1 tsp vanilla
- 1 lemon, zested
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Prepare the chocolate: chop, zest or purée it as needed.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Mix the farmer cheese or ricotta, eggs and sugar until smooth and well combined.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Fold in the chocolate gently, then cook, bake or chill as the dish requires, about 38 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Taste and adjust the sweetness.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 5. Let it cool or set for at least 10 minutes.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Step 6. Decorate with lemon and serve.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Chilling overnight improves texture.
Equipment you will need
- Mixing bowl
- Whisk or spatula
- Serving glasses or dish
Nutrition per serving
Estimated per serving: 462 kcal, 11 g protein, 43 g carbohydrate and 27 g fat. Roughly 10% of the energy comes from protein, 37% from carbohydrate and 53% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Polish Chocolate Cheesecake
Substitutions and variations
- Use plant milk and vegan butter for a dairy-free version.
- Cutting sugar by 20-25% works in many bakes, though texture may change slightly.
- Serve at room temperature or chilled so the flavours come through.
Frequently asked questions about Polish Chocolate Cheesecake
How long does Polish Chocolate Cheesecake take to make?
It takes about 1h 30m in total: 27 minutes of prep and 63 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 462 kcal, with 11 g protein, 43 g carbohydrate and 27 g fat. These are estimates for the recipe's 8 servings.
Is Polish Chocolate Cheesecake gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegetarian: no meat, poultry or fish.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Polish Chocolate Cheesecake ahead or freeze it?
Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.
How many servings does it make?
This recipe makes 8 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.