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An idea for a quick dessert?

Desserts please the palate and add notes of joy to our everyday meals - they also raise endorphins and can be an excellent aphrodisiac 😉. Whether you're a chocolate, fruit, ice cream or cake lover, the world of desserts offers an endless variety of flavors, textures and presentations.

We like to give you pleasant surprises, so every now and then our chefs prepare various sweet desserts for you, undefined and unnamed in our card ;). This is due to the fact that we are unable to keep up with or stop their creativity ;) That's why it's always worth taking a risk and asking the staff what sweet they have done ;) In addition, they have fallen in love with sweet pastries, morning gourmands. In our breakfasts you will find delicious chalka with halva cream or Vegan Apple Crumble with plum jam.

Marcin's cheesecake, cheesecake recipe,
Cheesecake in Pomelo

We promote and serve mainly products from our local and traditional Polish cuisine, so our cheesecake must not be missing here. Cheesecake is loved by many people for its rich and creamy flavors. It can be slightly sour if lemon juice is added, or sweeter if more sugar is added. It is often served with fruit, whipped cream or chocolate sauce to add extra flavor and decoration. In some regions, it is baked with crumble or served cold. In any case, cheesecake is a tasty and extremely satisfying dessert, which is very popular both for special occasions and for everyday culinary pleasures.

desserts in Pomelo, brownie, monoportions
desserts in Pomelo

We present two recipes below: Mateusz's modern brownie and

Martin's traditional cheesecake. There is a clash between the recipes of two kitchen titans:

Chef Marcin and his deputy Mateusz. They give you two secret recipes for the overwhelming taste of these desserts.

You decide about the victory ;). What form of application suits you? Which recipe did you like? Tradition or modernity wins?



Marcin's cheesecake


12 eggs

650g butter

850g dark chocolate

55% cocoa

360g sugar


2kg of minced cheesecake

500g of soft butter (room temperature)

750g fine sugar

4 tablespoons of vanilla paste or extract

200ml cream 36%

8 tablespoons of potato flour

2/3 tablespoons of mayonnaise

12 eggs

Cheesecake base

Butter biscuits 3 packs

1 cube of melted butter

4 flat spoons of Cocoa

How to do it:

Whisk whole eggs with sugar. Melt the butter and cool it. Pour the melted butter slowly into the bowl with the chocolate. Stir well so it doesn't separate. Line a baking sheet with baking paper and pour the chocolate mixture onto the sheet. Preheat the oven to 165'C and bake for 35 minutes. Cool well after taking out. At least 6 hours in the cold for the dough to firm up.

How to do it:

Make the butter cookies, add melted butter (room temperature) and cocoa. Knead everything into a homogeneous mass and put it in cling film for 1 hour in the fridge.

In the meantime, we will prepare the cheesecake. You will need a blender.

Whip butter with sugar, add egg yolks (keep whites) and cheesecake mass, vanilla paste, cream, potato flour and mayonnaise. Mix everything together with a mixer until a homogeneous mass.

Separately, beat the egg whites to a shiny foam, and then add to the resulting mass.

Preheat the oven to 170C (top and bottom baking option)

Prepare a large baking sheet. Depending on the type, protect it with fat or baking paper. Remove the bottom from the fridge and put it on the bottom of the sheet (you can roll it out beforehand). Put the cheesecake mass on top of the bottom.

Put the finished semi-finished product into the preheated oven. Place an ovenproof dish or baking tray one floor below with water to ensure a water bath. Bake like this for 65 minutes. After the cheesecake is baked, slightly open the door, but do not remove the dough. To be sure, you can check with a stick if the cake is baked properly.

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