Delicate no-bake cheesecakes with an intense raspberry mousse — a modern interpretation of a seasonal Polish dessert. The base made of crunchy biscuits contrasts with the creamy, slightly tangy filling based on cottage cheese and cream, while the top is crowned with a transparent raspberry mousse with whole fruits. Perfect for spring gatherings and afternoon desserts after lunch. Flavor profile: crunchy, buttery base; velvety, lemon-vanilla filling; fresh, slightly tart raspberries. Appearance: handy, individual portions with a vivid red mousse and a mint leaf as decoration. The recipe includes alternatives and simple techniques for beginners.
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Prepare 6 small tartlet rings with a diameter of ~8 cm or one springform pan with a diameter of 20 cm. Also, prepare a container for melting butter, a blender or bowl and mixer, and a sieve for straining the raspberries.
Place 180 g of biscuits in a blender and crush them into fine crumbs (pulsing for 10–15 seconds). If you don't have a blender, put the biscuits in a sealed plastic bag and crush them with a rolling pin until you have uniform crumbs. In a saucepan, melt 70 g of butter over low heat — it should be liquid, not boiling (about 1–2 minutes). Combine the crushed biscuits with the melted butter in a bowl and quickly mix with a wooden spoon until the mixture resembles wet sand.
Spread the cookie dough evenly on the bottom of the prepared rings or mold: place a portion and press it down firmly with the bottom of a glass or a spoon, creating an even, compact base about 5–7 mm thick. Place the bases in the refrigerator while preparing the cheese mixture to firm up (at least 10 minutes).
In a large bowl, place 500 g of semi-fat cottage cheese. If the cheese has lumps, pass it through a sieve or blend it until smooth (pulse for 20–30 seconds). Add 200 g of 30% cream, 80 g of powdered sugar, and 8 g of vanilla sugar (if using). Grate a thin layer of zest from half a lemon (only the yellow part) and squeeze about 30 ml of lemon juice into the mixture. Mix with a mixer on medium speed for 1–2 minutes until the mixture is uniform and creamy.
Divide 9 g of gelatin into two parts: about 6 g for the cheese mixture and about 3 g for the raspberry mousse. In a small bowl, pour 6 g of gelatin and add 40 ml of cold water, set aside for 5 minutes until it swells. Then heat in a water bath or for 5–8 seconds in the microwave (low power) until the gelatin dissolves and becomes clear — do not boil. Take 2–3 tablespoons of the prepared warm gelatin and slowly pour it into the cheese mixture while mixing with a mixer on the lowest speed to temper the mixture. When the mixture is warm, add the rest of the dissolved gelatin and mix briefly until combined (about 20–30 seconds). The mixture should be homogeneous and slightly thicken after 1–2 minutes.
Remove the plates from the refrigerator. Pour the cheese mixture evenly into the rings/molds (up to 3–4 mm below the edge, if you plan to add a topping). Gently tap the molds on the countertop to remove air bubbles and level the surface. Place the molds in the refrigerator for 20–30 minutes, until the mixture visibly thickens (it should be firm to the touch, but not completely hard yet).
In a saucepan, place 200 g of raspberries and 30 g of powdered sugar. Heat over medium heat for 4–6 minutes until the raspberries release their juice and soften. Remove from heat and strain through a fine sieve to remove the seeds — you will get a smooth puree. In a separate bowl, add about 3 g of gelatin and pour in 20 ml of cold water, set aside for 5 minutes, then dissolve (briefly in the microwave or in a water bath). Pour the dissolved gelatin into the warm (not hot) raspberry puree and mix well. Set aside to cool — it should be only slightly warm before pouring over the cheese mixture.
When the raspberry puree cools to a warm temperature, gently pour it over the set cheese mixture in the molds. Smooth the top with a spatula and decorate with a few whole raspberries and a mint leaf (if using). Place in the refrigerator for at least 2–3 hours, or preferably overnight, for the cheesecakes to fully set.
Gently remove the rings from the molds (tilt the edge and run a thin knife around). Serve chilled, decorated with a mint leaf and a few fresh raspberries. You can dust lightly with powdered sugar just before serving.
Cold cheesecake is a variant of the traditional Polish cheesecake that does not require baking — popular since the mid-20th century, when it became easier to obtain cream cheeses and gelatin for stabilizing the mixture.
Serve very chilled; each piece can be decorated with an extra spoonful of raspberry puree and fresh mint. If the cheesecakes are made in one mold, cut them with a sharp knife dipped in hot water and wiped after each cut.
Store in the refrigerator covered for up to 3 days. Do not freeze — the texture of the mousse and cheese may separate. If you want to speed up the thickening, place the molds in the coldest part of the refrigerator (bottom shelf) for the first hour.
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See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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