Cakes, Polish food

Viennese cheesecake

December 26, 2014

viennese cheesecake

I’m almost sure, that you may not be keen on looking at yet another cake, but the weather in Ireland doesn’t encourage walking. It’s dull, grey and wet. So it will be so much more real if we grab another slice of cheesecake, coffee and talk about something nice. As we finish, we may come back to topics like walks and travel, I promise.

But let’s come back to the cake,  this is the most classic among cheesecakes. My auntie always makes it for Christmas and Easter. No need for a cookie base, just a lot of cheese and chocolate on the top. It’s up to you if you want to add some dried fruits, nuts and candied orange zest. It used to be my childhood nightmare as I hated raisins, but know I bravely threw a handful of everything. Yes, I feel an adult now ;)

viennese cheesecake

Viennese cheesecake

Viennese cheesecake

Recipe from Moje wypieki

  • 100g butter, room temperature
  • 200g sugar
  • 5 eggs
  • 1kg semi-fat curd cheese (twarog), minced at least twice
  • 1 Tbsp potato starch (or corn starch), sifted
  • 1 Tbsp plain flour, sifted
  • 2 tsp vanilla extract
  • 1/2 cup your favourite dried fruits (raisins or candied orange peel) or/and nuts (optionally)
  • Chocolate glaze
  • 100g dark chocolate
  • 50g butter
Make sure all the ingredients are room temperature.
In a big bowl beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Carefully stir the cheese into a mixture.
Add in the potato starch, plain flour and vanilla extract.
Carefully stir into cheesecake mixture the dried fruits and nuts.
Line a bottom of 22-cm spring pan with baking paper. Don't butter the sides of the pan!
Place cheesecake mixture in a tin and smooth down.
Preheat the oven into 170ºC.
Put the cheesecake into the oven and lower the temperature to 150ºC. Bake for about 90 minutes.
Cool down with a slightly ajar oven and place in a fridge for a night.
Chocolate glaze
Melt the chocolate and butter over a hot-water bath. Pour it over the cooled cake.
Keep in a fridge for max. 5-7 days.
To cut - dip the knife into a glass of hot water and wipe it on a clean towel before making every cut.

viennese cheesecake-7704

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5 Comments

  • Reply fabfood4all December 27, 2014 at 23:26

    Oh this Cheesecake is totally divine, have never seen one like this with a chocolate topping, lush:-)

    • Reply Magda December 28, 2014 at 11:26

      Thanks, Camilla. I usually just cover the whole cheesecake with chocolate, but this time I’ve stolen somebody’s else idea as it does look gorgeous.

  • Reply Rafał Grabie April 3, 2015 at 18:36

    keep fingers crossed, it just started to bake :) Greetings from Kraków Happy Easter to you

    • Reply Magda April 3, 2015 at 18:38

      U la la. Good luck. Fingers cross, I wait for announcing the final result. Happy Easter from Dublin.

  • Reply Rafał Grabie April 3, 2015 at 20:53

    Couldn’t wait and tried it :) Despite warm it’s yummy … sooo yummy :)

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