A delicate no-bake cheesecake combining Polish twaróg with a summer strawberry mousse and a crunchy, slightly chewy meringue. This is a seasonal dessert — simple yet impressive: a biscuit base made of cookies and butter, a creamy cheese filling based on twaróg and cream stabilized with gelatin, fresh strawberry mousse with a hint of lemon, and sweet, crispy meringue decorations. It’s perfect for summer parties, picnics, or birthdays — the cheesecake is light, refreshing, and looks stunning: the layers contrast in color (white cheese, red mousse, white meringues) and texture (creamy center, crumbly base, crunchy meringue). Serve chilled, preferably with an extra serving of fresh strawberries and a mint leaf.
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Prepare the base: place the biscuits in a plastic bag or bowl. Crush them into fine crumbs using a rolling pin (hit the rolling pin firmly until there are no larger pieces visible) or use a blender in short pulses to avoid making dust. You should have fine crumbs that resemble damp sand.
Melt the butter in a small saucepan over low heat or in the microwave (short bursts of 15–20 seconds). Pour the melted butter into the crushed biscuits and mix with a spoon until everything is evenly moistened. Transfer the mixture to a 24 cm (preferably with a removable bottom) springform pan. Press down the base with a glass or spoon and compact it firmly, forming an even base about 1 cm thick. Smooth the edges.
Prepare the cottage cheese: if it is grainy, blend it with a blender until smooth (short pulses). Transfer the cottage cheese to a large bowl. Add sugar (70 g) and vanilla sugar, then beat with a mixer on medium speed for 2–3 minutes until the mixture becomes smooth and slightly aerated.
Whip the 30% cream in a separate, very chilled bowl: first chill the bowl and the mixer attachments for a few minutes in the fridge. Whip the cream to soft peaks (about 2–3 minutes on medium speed) — the cream should be thick, hold its shape, but not be overwhipped into butter.
Combine the whipped cream with the cheese mixture gently using a spatula, making movements from bottom to top to avoid losing volume. The mixture should be smooth and homogeneous.
Prepare the gelatin for the cheese mixture: weigh 12 g of gelatin and sprinkle it into 60 ml of cold water in a small bowl. Set aside for 5–7 minutes until it swells (a gelatin lump will form). Then gently heat over a water bath or in the microwave for a very short time (10–15 s), stirring until the gelatin completely dissolves and becomes clear. The temperature of the dissolved gelatin should not exceed 40°C — if it is too hot, wait until it cools slightly.
Pour about 2 tablespoons of cooled but still liquid gelatin into the cheese mixture and quickly stir to temper the mixture (this will prevent the formation of gelatin clumps). Then pour in the rest of the dissolved gelatin and mix the entire mixture thoroughly but gently. The mixture should be homogeneous and slightly thicker.
Pour the cheese mixture evenly over the chilled base and smooth the surface with a spatula. The mixture should cover the entire base to a height of about 2–3 cm. Place the springform pan in the refrigerator for 20–30 minutes, until the mixture begins to set gently (the surface will become matte and no longer liquid).
Prepare the strawberry puree: wash and dry the strawberries, remove the stems. Blend 500 g of strawberries with 40 g of sugar (you can add more if the fruit is not very sweet) and the juice of half a lemon (about 30 g). Strain through a sieve if you want a smooth puree without seeds.
Soak the remaining 8 g of gelatin in 40 ml of cold water (about 5–7 minutes), then gently dissolve it as before. Gradually mix the cooled gelatin into the warm (but not hot) strawberry mousse, stirring until combined. The mousse should be liquid but will thicken slightly upon cooling.
Carefully pour the mousse over the slightly set cheese mixture (first try pouring it with a spoon in the center to avoid air bubbles). Smooth the top and place it in the refrigerator for at least 2–3 hours until completely set.
Prepare the meringue: separate the egg whites from the yolks (be careful not to let any yolk get into the egg whites). In a bowl, place the egg whites from 3 eggs and a pinch of salt. Beat with a mixer on high speed until the egg whites start to form soft peaks (2–3 minutes).
Gradually add 70 g of sugar to the beaten egg whites (one tablespoon at a time), while continuously beating. Beat until the meringue is glossy and forms stiff peaks (when you lift the whisk, the egg whites should form sharp peaks). To check if the sugar has dissolved, take a bit of the foam between your fingers — there should be no sugar grains.
On a baking sheet lined with parchment paper, form small meringues (small peaks or discs) using a spoon or piping bag. Bake in an oven preheated to 90–100°C for 90–100 minutes, until they are dry on the outside and easily come off the paper. After this time, turn off the oven and leave the meringue inside to cool completely (at least 30 minutes) — this will prevent them from cracking.
Remove the cheesecake from the refrigerator, take off the springform ring. Place a few meringues on top (they can be whole or broken for a rustic effect). Additionally, you can sprinkle the top with sifted powdered sugar (optional) and decorate with fresh strawberries and mint leaves.
Serve the cheesecake chilled (preferably 1–2 hours after decoration). Serve each portion on a dessert plate, add a fresh strawberry and mint leaves. The cheesecake tastes best cold, with a slightly crunchy meringue on top.
Cold cheesecake has a long tradition in Polish cuisine, but layered cheesecakes with fruits are a newer, summer version that emerged with the popularity of fresh berries and seasonal fruits. Strawberries as an addition are a classic of summer desserts in Poland.
Serve well chilled, sliced with a sharp, warm knife. For a flavor contrast, serve with sour fruits (e.g., currants) or a spoonful of thick natural yogurt. It's best to add the meringues just before serving to maintain their crunchiness.
Store in the refrigerator covered for up to 48 hours. Keep the meringues separately in a dry container (moisture causes them to soften). If the cheesecake softens, it is not suitable for freezing — gelatin that loses its structure after thawing will change the texture.
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50 min
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240 min
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