What is Izaura Cheesecake?
Izaura Cheesecake, also known as Sernik Izaura, is a popular Polish dessert that combines a chocolate cake base with a creamy cheesecake topping.
Named after a character in a Brazilian telenovela from the 1980s, this cake has a special place in many Polish households, especially during the holiday season.
It’s a beautiful, marbled dessert that not only tastes amazing but also looks stunning, making it perfect for festive occasions.
Why I Love This Recipe
This Izaura Cheesecake combines the best of both worlds—rich, moist chocolate cake and creamy cheesecake.
The marbled chocolate and cheesecake layers create a stunning visual effect, making it a perfect centerpiece for any dessert table. Plus, the combination of flavors and textures is simply irresistible.
Key Ingredients
Twaróg (Polish Farmer’s Cheese): This is the traditional cheese used in Polish cheesecakes, providing a distinct tangy flavor and creamy texture. If you can’t find twaróg, you can substitute it with cream cheese, or make your own Polish Farmers Cheese!
Unsweetened Cocoa Powder: Essential for the rich chocolate base. Choose a good quality cocoa powder for the best flavor.
Dark Chocolate: Used in the glaze and for creating the marbled effect. Dark chocolate adds a deep, intense flavor that complements the sweetness of the cheesecake.
Vanilla Pudding Mix: This adds a subtle vanilla flavor and helps stabilize the cheesecake layer. If unavailable, cornstarch with a few drops of vanilla extract is a great substitute.
How to Serve
This cheesecake is best served chilled. Slice it into squares or rectangles and enjoy it as a dessert or a sweet treat with your afternoon coffee. The rich chocolate base and creamy cheesecake layer make it a perfect combination of flavors that will satisfy any sweet tooth.
How to Store
Store the Izaura Cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for First-Time Bakers
Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you begin. This helps the batter mix more evenly and results in a smoother texture.
Avoid Overmixing: When adding the egg whites to the chocolate batter, fold them in gently to maintain the airiness of the mixture.
Swirling Technique: When creating the swirls with the chocolate, don’t overdo it—less is more to achieve a beautiful marbled effect.
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Polish Izaura Cheesecake Recipe (Sernik Izaura)
- Total Time: 1 hour 55 minutes
- Yield: 24 x 35 cm baking pan 1x
Description
Izaura Cheesecake is a classic Polish dessert that marries a rich chocolate cake base with a creamy cheesecake topping. Swirled with melted dark and white chocolate, this beautiful cake is both a visual and flavorful delight.
Ingredients
For the Chocolate Cake Base:
- 2 cups all-purpose flour (320g)
- 1 cup sugar (230g)
- 1 stick unsalted butter (200g)
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 5 large eggs, separated
- 7 tablespoons water
For the Cheesecake Layer:
- 2 lbs (1 kg) twaróg (Polish farmer’s cheese) or cream cheese, room temperature
- 3/4 cup sugar (180g)
- 4 large eggs
- 1/2 stick unsalted butter (100g), melted and cooled
- 1 packet (40g) vanilla pudding mix (or substitute with 4 tablespoons cornstarch and a few drops of vanilla extract)
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 3.5 oz (100g) dark chocolate, chopped
- Handful of almond flakes (optional)
Instructions
Prepare the Chocolate Cake Base:
- Preheat your oven to 320°F (160°C) and line a 24 x 35 cm baking pan with parchment paper.
- In a medium saucepan, melt the butter over low heat. Add the sugar and cocoa powder, stirring until smooth. Remove from heat and allow to cool slightly.
- In a large bowl, combine the melted butter mixture with egg yolks, water, and sifted flour mixed with baking powder. Mix until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter, being careful not to deflate the mixture.
- Pour the chocolate batter into the prepared baking pan, spreading it evenly.
Prepare the Cheesecake Layer:
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 4 minutes.
- Gradually add the melted butter while continuing to beat the mixture.
- Add the twaróg (or cream cheese) in batches, mixing on low speed until fully incorporated.
- Mix in the pudding mix or cornstarch and vanilla extract until smooth.
- Pour the cheesecake mixture over the chocolate cake layer in the pan.
Create the Marbled Effect:
- Melt dark and white chocolate separately.
- Pour both chocolates over the cheesecake layer in alternating dollops.
- Use a toothpick to create swirls by dragging it through the chocolates to create a marbled pattern.
Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 65 minutes.
- Turn off the oven and let the cheesecake cool inside for 20 minutes with the door slightly open.
- Remove from the oven and allow the cheesecake to cool completely in the pan before transferring it to a cooling rack.
Prepare the Chocolate Glaze:
- Heat the cream in a small saucepan until it begins to simmer.
- Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
- Pour the glaze over the cooled cheesecake, spreading it evenly. Add almond flakes or chopped nuts if desired.
Notes
Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before starting. This ensures a smooth batter.
If you don’t have a pudding mix, cornstarch is a great substitute, adding a bit of vanilla extract for flavor.
When folding in egg whites, be gentle to retain the airiness in the chocolate batter.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 7g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions
Can I use a different type of cheese instead of twaróg?
Yes, you can use cream cheese if you don’t have access to twaróg. Make sure it’s at room temperature for the best results.
How long can I store the Izaura Cheesecake?
You can store it in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
What’s the best way to create the marbled effect?
After pouring the melted dark and white chocolate over the cheesecake layer, use a toothpick to swirl the chocolates. Be gentle and avoid over-mixing to keep the distinct swirls.
Can I add any toppings to the cheesecake?
Yes, you can add almond flakes, chopped nuts, or even fruit to the top of the cheesecake for added texture and flavor.
Am I missing how much white and dark chocolate to melt?
Hey Judy! The amount of chocolate is completely up to You! If You want the cake to be completely covered i would recommend using 300 gram of chocolate (wich is about 10 oz, or 1 & 1/2 cup of chocolate chips). And depending if You prefer more sweet taste, You can use only white chocolate, a mix of white chocolate and dark chocolate or milk chocolate. 🙂
Please clarify: for the chocolate base we use 200 g of butter and for the cheesecake layer we use 100 g of butter because 1 stick of butter in the US is mostly 113 g?
Thank you for asking! Yes, for the chocolate cake base you use 1 stick of butter, which in this recipe is 200g (a bit more than a standard U.S. stick). For the cheesecake layer, it’s 100g melted butter. I followed Polish measurements, which are a little different than U.S. sticks. Hope that helps!
Thank you!