Sernik Królewski (Royal Polish Cheesecake)

Cocoa shortcrust

• 300 g Plain flour
• 25 g Cocoa powder
• 1 tsp Baking powder
• 1 pinch Fine sea salt
• 120 g Caster sugar
• 200 g Unsalted butter, cold
• 1 Egg

Quark filling

• 1 kg Quark cheese
• 200 g Caster sugar
• 4 Egg
• 2 tsp Vanilla extract
• 80 g Unsalted butter, melted and cooled slightly
• 30 g Plain flour
• 1 pinch Fine sea salt

1. Heat the oven to 170°C (340°F). Grease and line a 23 cm cake tin.
2. In a bowl, whisk together the flour, cocoa, baking powder, salt and sugar. Rub in the cold butter until it looks like fine crumbs, then mix in 1 egg until a dough forms.
3. Divide the dough into two pieces, roughly two-thirds and one-third. Press the larger piece evenly into the base of the tin, then chill both pieces (keep the smaller piece for grating later).
4. Bake the base for 12 to 15 minutes until it looks dry and lightly set. Leave it in the tin while you make the filling.
5. In a clean bowl, whisk the quark with the sugar, 4 eggs, vanilla, melted butter, flour and a pinch of salt until smooth. Avoid over-whisking; you want a creamy mixture without lots of air.
6. Pour the filling over the warm base and level the top. Coarsely grate the chilled remaining dough over the filling to cover it evenly.
7. Bake for 55 to 65 minutes until the top is set and the centre still has a gentle wobble. Turn the oven off, leave the door slightly ajar, and let the cheesecake cool in the oven to reduce cracking.
8. Cool completely, then chill before slicing for the cleanest cuts. Serve at cool room temperature for the best texture.

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