Recipe for: Kashubian cold cheesecake with raspberries and honey crumble - photo 1
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Recipe for: Kashubian cold cheesecake with raspberries and honey crumble

Desserts Regional Cuisine of Poland 360 min Medium 0 views ~77.64 PLN * - (0)
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Description

Kashubian cold cheesecake with raspberries and honey crumble is a light summer dessert that combines traditional Polish twaróg with the aroma of local honey and fresh raspberries. The inspiration comes from the simplicity of Kashubia — natural ingredients, an easy preparation method, and a strong fruity accent. The cheesecake has a crumbly base made of biscuits, a velvety twaróg cream with a delicate hint of honey, and a crunchy honey crumble, all topped with raspberry jelly and pieces of fresh raspberries. Serve chilled as a summer dessert at parties, picnics, and family gatherings — it pairs wonderfully with a cup of green tea or a glass of cool rhubarb compote. The vibrant color of the raspberries and the golden crumble make the dessert look stunning on a summer table.

Ingredients Used

Ingredients (14)

Servings:
8
  • Biscuits 200 g
  • Butter 160 g
  • Semi-fat cottage cheese 800 g
  • 30% heavy cream 200 g
  • Powdered sugar 100 g
  • Honey 80 ml
  • Gelatin 18 g
  • Raspberry 350 g
  • Wheat flour 120 g
  • Brown sugar 50 g
  • Vanilla sugar 10 g
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Almond 50 g
💰 Estimated dish cost: ~77.64 PLN (9.70 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the pan: use a 24 cm springform pan. Line the bottom with baking paper. Place the biscuits in a large ziplock bag and crush them finely with a rolling pin — you can also briefly pulse them in a blender to achieve a fine but not completely powdery texture. Transfer the crushed biscuits to a bowl. Add the melted, lukewarm butter (about 80 g from the total amount of butter) and mix well with a wooden spoon until the mixture resembles damp sand and holds together when squeezed in your hand.

Ingredients: Butter
Use a large bag for crushing or a blender with a pulse function. The butter should be liquid but not hot — if it's too warm, the biscuits will get soggy. Press the bottom of the pan with a spoon or a glass to achieve an even base.
2

Evenly spread the biscuit mixture on the bottom of the springform pan, pressing down with the bottom of a glass or spoon. The base should be uniform and compact — if the mixture crumbles when pressed, add a little melted butter (5-10 g at a time). Place the pan in the refrigerator for at least 15 minutes to allow the base to set.

Ingredients: Butter
To press down, it's best to use the bottom of a small glass. Chilling the base will prevent the layers from mixing while adding the cream.

Cottage cheese cream

3

Prepare the gelatin for the cream: sprinkle 12 g of gelatin (from the specified amount) into a small bowl and pour in 60 ml of cold water. Set aside for 5-10 minutes until it swells. In the meantime, place the semi-fat cottage cheese in a large bowl — if it is lumpy, pass it through a sieve or briefly blend it with a hand blender on low speed to eliminate larger lumps. Add powdered sugar (100 g), honey (30 g), juice from half a lemon (about 30 ml — squeeze the lemon directly over the bowl), and vanilla sugar to the cottage cheese. Stir with a wooden spoon or silicone spatula until the ingredients are combined and the mixture is smooth.

Ingredients: Gelatin, Semi-fat cottage cheese, Powdered sugar, Honey, Lemon, Vanilla sugar
Use a sieve or an immersion blender if the cottage cheese is grainy. Mix only until combined — over-blending will make the mixture too runny.
4

Heat the swollen gelatin gently in a water bath or in the microwave for 10-15 seconds just to dissolve — do not boil. It should be clear and liquid. Add 1 tablespoon (about 10 ml) of hot gelatin to the bowl with the cheese and mix vigorously to equalize the temperature of the mixture. Then pour in the rest of the gelatin in a thin stream, while continuously stirring, until it combines with the cream.

Ingredients: Gelatin, Semi-fat cottage cheese, Honey
The gelatin cannot be hot; if you pour it in too hot, the mixture may curdle. If you are worried about lumps, mix the gelatin with a spoonful of cream before adding it to the cheese.
5

Whip the chilled 30% cream — in a separate bowl, beat with a mixer on medium speed until the cream starts to thicken and soft peaks are visible (this usually takes 1-2 minutes). Gently add 1/3 of the cream cheese to the whipped cream and mix with a spatula to even out the consistency. Then, combine the rest of the cream with the whipped cream using gentle motions from bottom to top — the mixture should be light and uniform.

Ingredients: Semi-fat cottage cheese
Use a hand mixer or a stand mixer with a whisk attachment. Do not mix too long after adding the cream — stir by hand to maintain fluffiness.
6

Gently fold 150 g of fresh raspberries into half of the prepared cream (first mash about 50 g into a puree with a fork), so that pieces of fruit and a marbled effect remain in the cream. Leave the remaining cream natural. First, pour a layer of the natural cream onto the prepared base, smooth the surface with a spatula, then add a layer of raspberry cream, leaving space for the crumble and jelly.

Ingredients: Raspberry, Semi-fat cottage cheese
If you want a more uniform raspberry color, blend the raspberries until smooth. For a marbled effect, crush only some of the fruits and gently mix.

Honey Crumble

7

Prepare the crumble: in a bowl, combine flour (120 g), brown sugar (50 g), salt (1 g), and vanilla sugar (you can always add a bit of lemon zest for freshness). Add cold butter (the remainder from 160 g, which is about 80 g) cut into pieces. Quickly rub the butter into the flour with your fingers (or chop with a knife) until uneven clumps form — from the size of small peas to larger pieces. Finally, mix in the honey (20 g) — the crumble should be loose, slightly sticky, and crumble easily between your fingers.

Ingredients: Wheat flour, Brown sugar, Butter, Honey, Salt, Vanilla sugar
Use cold butter taken straight from the fridge. Quick rubbing prevents the butter from warming up and the crumble from becoming too dense. If the mixture is too wet, add 1–2 tablespoons of flour.
8

Preheat the oven to 160°C (fan 140°C). Spread the crumble on a baking sheet lined with parchment paper in a thin layer and bake for 10-12 minutes until it turns golden brown — stir every 4 minutes to ensure even browning. Once baked, set aside to cool; as it cools, the crumble will harden and become crunchy.

Ingredients: Wheat flour, Butter, Brown sugar, Honey
Use a baking tray with low edges and evenly spread the crumble. Baking time depends on the oven — watch for browning, as burning happens quickly.

Raspberry jelly and assembly

9

Prepare the raspberry jelly: from the remaining 200 g of raspberries, pour off about 50 ml of juice, add the juice from the remaining half of the lemon and a bit of sugar to taste (about 10-20 g). Soak the gelatin (the remaining 6 g) in 30 ml of cold water and let it sit for 5 minutes, then gently dissolve it. Heat the raspberry juice (do not boil) and mix it with the dissolved gelatin. Set aside for 2-3 minutes until the temperature drops slightly, but the mixture is still liquid.

Ingredients: Raspberry, Lemon, Gelatin, Powdered sugar
If you are using agar-agar, follow the manufacturer's proportions and bring the mixture with the fruits to a boil. The jelly should be liquid but not steaming when pouring it over the cream.
10

On top of the cream, gently pour the raspberry jelly — it's best to spread it out with a spoon to avoid making dents in the cream. Arrange a few whole raspberries on top and leave space for the crumble, which you will add after the jelly has cooled. Cover everything with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight, so that the cream and jelly set well.

Ingredients: Raspberry, Gelatin, Lemon
Pour the jelly slowly and close to the surface of the cream — this will prevent the jelly from sinking into the cream. Cooling is key for the consistency.

Decoration and serving

11

Before serving, crumble the baked honey crumble into small and medium pieces. Remove the cheesecake from the refrigerator, take off the springform ring. Sprinkle the crumble on the edges and the center of the cheesecake. Decorate the top with the remaining whole raspberries and optionally almond flakes (50 g) — add them just before serving to keep them crunchy.

Ingredients: Honey, Raspberry, Wheat flour, almond
If the crumble has absorbed moisture, you can bake it for a short time at 150°C to regain its crispness, but do this just before serving.

Cooling and Serving

12

Serve the cheesecake well chilled — cut it with a sharp, warmed knife (wipe the knife with a damp, warm towel before each cut), so that the slices are clean. Portions about 8-10 pieces.

Ingredients: Raspberry, almond
Use a wide spatula to transfer the pieces. If you plan to transport it, chill the cheesecake as much as possible, and then keep it in a cool container.

Fun Fact

💡

In the Kashubia region, honey and forest fruits are traditional ingredients — the combination of cottage cheese with honey was popular in home baking. This cheesecake brings together these local flavors in a cold version, perfect for summer.

Best for

Letnie przyjęcie family dinner Piknik

Tips

🍽️ Serving

Serve well chilled, decorated with fresh raspberries just before serving. For a flavor contrast, add a teaspoon of sour blackcurrant sauce or a bit of lemon zest on top. When cutting, dip the knife in hot water and wipe it after each cut.

🥡 Storage

Store in the refrigerator for up to 48 hours in a covered container. The crumble is best stored separately in an airtight container and added just before serving to keep it crunchy. Reheating is not necessary — the cheesecake tastes best cold.

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