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Heavenly creamy, chocolatey, tender, with crunchy crumbles is this Polish cake called Royal cheesecake. It is easy and quick to make with ordinary ingredients. You can find a detailed chocolate crumble cheesecake recipe with the exact quantities and step-by-step instructions here at the very bottom.
Two popular cakes combined
This Polish pastry combines two popular cakes, namely the cheesecake and chocolate cake. So you don’t have to choose between the two.
The delicate chocolate shortbread and crunchy chocolate crumbles combine perfectly with the creamy tvorog filling. Each piece of it results in a heavenly delicious taste experience in your mouth.
Chocolate crumble cheesecake with cherries
In Poland, the Royal cheesecake is often made with sour cherries. For this, spread pitted cherries on the tvorog mass and sprinkle them with the chocolate crumbles only afterwards. This will give your cheesecake a fruity summer flavor, similar to the fruit curd cake with crumbles.
You can use both fresh and frozen fruit. Frozen cherries do not need to be thawed beforehand.
How to make Royal cheesecake perfect?
To make the Polish Royal cheesecake a perfect success, pay attention to a few details during preparation.
For the shortbread you need cold butter. Cut it into pieces beforehand and let it cool down afterwards.
Do not knead the dough for long, so that the butter does not melt from the heat of your hands. Once it has a homogeneous consistency, it is ready.
Also, let the chocolate shortbread chill thoroughly. I put it in the freezer for about 30 minutes. Alternatively, you can put it in the fridge for at least 1 hour. The dough for the crumble should be firm enough that you can coarsely grate it with a kitchen grater without any problems.
Do not bake the chocolate crumble cheesecake longer than necessary, so that it tastes moist and tender. You can take it out of the oven when it is still a bit wobbly in the middle, just like the rice quark casserole with apples. Do a chopstick test, the wooden skewer should come out of the cake slightly moist. After cooling, the filling will become firmer.
The Royal cheesecake tastes best the next day. So let it sit in the fridge overnight before serving.
This chocolate crumble cheesecake is
- creamy,
- moist,
- crispy,
- tender,
- chocolaty,
- very tasty,
- easy and quick to make,
- ideal for dessert during the week or for a celebration,
- popular pastry of Polish cuisine.
How to make Royal cheesecake: tips and tricks
- Knead the dough only briefly and quickly until it reaches a homogeneous consistency.
- If your dough is too dry, add a small amount of milk. If it is mushy, add a little more flour.
- Let the dough for the crumbles cool thoroughly so that it becomes firm and can be grated with a grater.
- To bake the cake, I used a Ø 20 cm springform tin**.
- Do not bake the chocolate crumble cheesecake longer than necessary. It’s done when it’s still a little wobbly in the middle, and the wooden skewer you use to test comes out slightly moist. After cooling, the tvorog filling will become firmer.
Did you make the Royal cheesecake using this recipe? I look forward to your result, your star rating and your comment here below how it turned out and tasted.
Also try these cheesecake recipes:
- Crustless cheesecake – quick quark cake recipe
- False cheesecake – recipe with sour cream & sprinkles
Polish Royal cheesecake
Equipment
- Ø 20 cm springform tin
Ingredients
for the dough
- 180 g butter cold, cut into small pieces
- 80 g sugar
- 1 egg
- 40 g cocoa powder
- 280 g flour
- 6 g baking powder
- 1 pinch of salt
- butter to grease the baking tin
for the filling
- 380 g tvorog or Farmer’s cheese
- 100 g sugar
- 2 eggs
- 50 g butter melted and cooled
- 30 g cornstarch
- 1/4 tsp vanilla bean
Instructions
Preparation of the dough
- Line the bottom of the springform tin with baking paper and grease the sides with butter.
- Mix flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
- Add cold butter cut into pieces and work it into crumbles quickly.
- Add egg and knead again briefly and briskly to form a soft chocolate dough.
- Divide the dough into two equal pieces, flatten one of them and put it in the freezer for about 20-30 minutes to firm up.
- Spread the second piece of dough evenly on the bottom of the springform tin and press it down. Place the baking tin with the cake base in the freezer as well.
Preparation of the filling
- Put tvorog, sugar, eggs, melted and cooled butter, cornstarch and vanilla in a mixing bowl and blend finely with a hand blender.
Preparation of the cake
- Get the springform tin with the cake base out of the freezer, pour the tvorog filling into the tin and smooth it out.
- Take the piece of dough out of the freezer and rub it roughly onto the tvorog mix.
- Bake the cake in a preheated oven at 356 °F (180 °C) for about 40 minutes and let it cool in the baking tin.
- Remove the chocolate crumble cheesecake from the baking tin and chill it for at least 1 hour or preferably overnight.
Notes
- If your dough is too dry, add a small amount of milk. If it is mushy, add a little more flour.
- To bake the cake, I used a Ø 20 cm springform tin**.
- Do not bake the chocolate crumble cheesecake longer than necessary. It's done when it's still a little wobbly in the middle, and the wooden skewer you use to test comes out slightly moist. After cooling, the tvorog filling will become firmer.
- Note the detailed tips and tricks for making the Royal cheesecake at the top of the post.
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