Royal Cheesecake with Chocolate | Recipe

Popular Polish speciality „Sernik Królewski“

Katharina Kuhlmann


23 April 2024

In April, our chocolate world tour takes us to the European country Poland. This is where a delicious speciality comes from that will make all chocolate fans weak at the knees: "Sernik Królewski", or "Royal Cheesecake". The recipe is related to a classic chocolate cheesecake, but is interpreted completely differently here. The creamy filling made from Polish cream quark is sandwiched between two layers of chocolate base. The top base is crumbled or grated, which makes the cake very crispy. As a special treat, our Royal Cheesecake is also topped with milk cooking chocolate on top - incredibly chocolaty...


For a square baking tin, approx. 35 x 25 cm

For the dough:

300 g


5 tbsp

baking cocoa powder

2 tsp

baking powder

160 g


200 g



egg yolks

1 tsp

natural yoghurt or cream

For the cheese mixture:

1 kg

ground Polish cream quark (alternatively curd)



160 g

fine sugar

100 g

soft butter

1 sachet

vanilla custard powder

For the topping:

150 g

VIVANI Milk Cooking Chocolate


baking time
75 minutes

waiting / cooling time
1 hour

level of difficulty


Mix the dry ingredients in a bowl. Cut the butter into pieces and add together with the egg yolks and yoghurt/cream. Knead into a smooth dough.


Divide the dough into two equal halves. Shape one half into a ball and place in the fridge.


Line the baking tin with baking paper and cover evenly with the other half of the dough. Also place in the fridge.


After 1 hour cooling time, remove the base from the fridge and bake in the preheated oven at 180 °C for 15 minutes.


Meanwhile, for the cheese mixture, beat the soft butter with the sugar until fluffy. Add the eggs, stirring constantly. Then add the Polish quark / curd and stir until smooth. Finally, stir in the custard powder.


After the baking time, remove the base from the oven and pour the cheese mixture over it. Take the other half of the dough out of the fridge and roughly grate or crumble over the cheese mixture.


Put the tin back in the oven, reduce the temperature to 170 °C and bake for approx. 60 minutes. Then leave to cool completely.


Chop the cooking chocolate and carefully melt in a bain-marie. Leave a little chopped cooking chocolate behind.


Now spread the melted chocolate over the cooled cake. Finally, sprinkle with the remaining chopped chocolate. Cut into squares before serving.

Many thanks for this authentic recipe to the Polish culinary portal

VIVANIs organic Milk Cooking Chocolate with 35 percent cocoa content

Milk Cooking Chocolate


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