Viennese cheesecake

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 sweet. 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

  • Servings: Makes 1 cake
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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 cornstarch), sifted
  • 1 Tbsp plain flour sifted
  • 2 tsp vanilla extract
  • 1/2 cup your favorite 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 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 to 170ºC. Put the cheesecake in the oven and lower the temperature to 150ºC. Bake for about 90 minutes. Cool down with a slightly open 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 with a clean towel before making every cut.