Why You’ll Love This Recipe
Polish Izaura Cheesecake (Sernik Izaura) is a beloved Polish dessert that beautifully combines two classics: rich cocoa-infused cake and creamy cheesecake. This treat is sometimes called a “marble cheesecake” because the chocolate cake base and the cheesecake filling swirl together, creating a stunning marbled effect in both flavor and appearance.
The cheesecake layer is light, creamy, and subtly sweet, perfectly balancing the denser, cocoa-rich cake beneath it. What makes Izaura Cheesecake particularly special is its simplicity—using pantry staples like cocoa, eggs, and cream cheese, it comes together easily yet looks impressive when sliced. Whether served at family gatherings, holidays, or simply as a weekend indulgence, this cheesecake offers a comforting taste of Polish tradition with a delightful visual twist.
Polish Izaura Cheesecake – A Creamy Chocolate Marble Delight
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A traditional Polish Izaura Cheesecake made with layers of moist chocolate cake and creamy cheesecake, creating a rich and indulgent dessert often enjoyed on special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 16 oz farmer’s cheese or ricotta (well-drained)
- 8 oz cream cheese, softened
- 3 large eggs (for cheesecake layer)
- 3/4 cup granulated sugar (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1/4 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add dry mixture, alternating with milk, until batter is smooth.
- Spread half the chocolate batter evenly into the prepared pan.
- In a separate bowl, beat farmer’s cheese, cream cheese, eggs, sugar, vanilla, and sour cream until creamy.
- Spread cheesecake mixture evenly over chocolate layer.
- Dollop remaining chocolate batter on top and swirl lightly with a knife.
- Bake for 50-55 minutes, or until center is set and a toothpick inserted comes out clean.
- Cool completely before slicing. Chill in refrigerator for best texture.
Notes
- Farmer’s cheese gives an authentic Polish flavor, but ricotta or well-drained cottage cheese can be substituted.
- This cake tastes even better the next day as the flavors meld together.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the cocoa cake layer and gives structure.
Cocoa powder – Adds deep chocolate flavor and creates the striking dark contrast to the cheesecake.
Baking powder – Helps the chocolate cake layer rise slightly, keeping it light.
Unsalted butter – Adds richness and moisture to both cake and cheesecake layers.
Granulated sugar – Sweetens the cake and the cheesecake filling evenly.
Eggs – Essential for structure and creaminess; used in both the chocolate cake and the cheesecake filling.
Cream cheese (Polish twaróg or ricotta-style preferred) – Creates the creamy, tangy cheesecake layer.
Vanilla extract – Enhances the flavor and aroma of the cheesecake.
Milk – Used in the cake layer for softness and smooth texture.
Salt – Balances the sweetness and enhances the cocoa and cream cheese flavors.
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Prepare the cocoa cake layer: In a bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in flour, cocoa powder, baking powder, milk, and a pinch of salt until smooth. Spread the mixture evenly in the prepared pan.
- Prepare the cheesecake filling: In another bowl, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.
- Pour the cheesecake mixture over the cocoa cake batter. Use a knife or skewer to gently swirl the two layers together for a marbled effect.
- Bake for 45–55 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean.
- Allow to cool completely before slicing. Chill for at least 2 hours for best texture.
Servings and timing
This recipe makes about 12–15 slices. Preparation takes 20 minutes, baking time is around 50 minutes, and chilling requires at least 2 hours. Total time is about 3 hours including cooling.
Storage/reheating
Store Izaura Cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze slices individually wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled, so reheating is not necessary.
Variations and Customizations
Polish Izaura Cheesecake is versatile and can be adapted to suit your taste.
For a richer chocolate flavor, use dark cocoa powder or add chocolate chips to the cocoa cake batter. If you prefer a sweeter version, drizzle the cooled cheesecake with melted chocolate or dust with powdered sugar before serving.
You can also adjust the cheesecake layer by folding in raisins, orange zest, or shredded coconut for extra flavor. For a more indulgent twist, add a sour cream topping (sweetened with sugar and vanilla) and bake for an additional 10 minutes.
To create a festive variation, sprinkle chopped nuts such as walnuts or almonds over the top before baking. Each version keeps the essence of Izaura Cheesecake intact while allowing for a personal touch.
FAQs
What makes Izaura Cheesecake different from regular cheesecake?
It combines a cocoa sponge-style cake base with a cheesecake layer, giving it a marbled look and dual texture.
Can I use mascarpone instead of cream cheese?
Yes, though mascarpone will make the filling richer and creamier.
Do I need to use Polish twaróg?
Twaróg is traditional, but cream cheese or ricotta are great substitutes.
How do I know when the cheesecake is done?
The center should be set but slightly wobbly; it will firm up as it cools.
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Why do I need to chill the cheesecake before serving?
Chilling sets the layers fully and enhances the flavor.
Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
Conclusion
Polish Izaura Cheesecake is a beautiful blend of chocolate cake and creamy cheesecake, creating a dessert that is as stunning as it is delicious. With its marbled appearance, tender cake, and luscious filling, it’s perfect for holidays, family gatherings, or simply when you crave something indulgent yet comforting. Easy to prepare and endlessly adaptable, this traditional Polish treat is sure to become a favorite in your dessert collection.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!