Recipe for: Summer cheesecake served cold with raspberry mousse and oat crumble - photo 1
← Recipes

Recipe for: Summer cheesecake served cold with raspberry mousse and oat crumble

Dishes for Special Occasions Desserts 360 min Medium 0 views ~85.24 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, no-bake cheesecake that combines the Polish tradition of twaróg with a modern, summery raspberry mousse and a crunchy oat crumble. This dessert features a delicate, creamy cheese filling with hints of lemon and vanilla, contrasting with the slightly tart raspberry mousse and rustic, buttery crumble. Perfect for summer parties, picnics, and festive occasions — it looks stunning on a round plate, decorated with fresh raspberries and mint leaves. Flavor profile: creamy lemony center, refreshing fruity middle, and crunchy crumble texture; visually: layers of contrasting colors — the white filling, intense red mousse, and golden crumble.

Ingredients Used

Ingredients (15)

Servings:
8
  • Oat flakes 180 g
  • Butter 60 g
  • Wheat flour 40 g
  • Sugar 60 g
  • Cottage cheese 800 g
  • 30% heavy cream 300 g
  • Powdered sugar 80 g
  • Gelatin 16 g
  • Water 60 ml
  • Raspberries 400 g
  • Lemon 0.6 pcs (~50 g)
  • Vanilla sugar 5 g
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Fresh mint 0.3 bunch (~10 g)
  • Honey 30 ml
💰 Estimated dish cost: ~85.24 PLN (10.66 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the base: weigh 120 g of oats, 40 g of butter (from a chilled piece), 40 g of sugar, and 40 g of wheat flour along with a pinch of salt. Place the oats and flour in a blender or food processor and grind into coarse, fine crumbs (not flour). Add the diced butter and sugar; blend in short pulses until the mixture starts to clump together (it should hold when squeezed in your hand).

Ingredients: Oat flakes, Butter, Sugar, Wheat flour, Salt
Use a food processor or a blender with blades; if you don't have one, mash the butter with the dry ingredients in a bowl using a fork or your fingers. The best form: a 24 cm diameter springform pan with a removable side.
2

Line the bottom of the springform pan with baking paper. Spread the oat mixture evenly on the bottom and press down to about 1 cm thickness using the bottom of a glass or a spoon. Bake in a preheated oven at 180°C (top-bottom) for 12–15 minutes, until the base turns golden and is firmly set. After baking, cool in the pan on a wire rack.

Ingredients: Oat flakes
If you don't have an oven, you can press the base firmly and chill it in the fridge for at least 1 hour — it will be less crispy.

Crumble

3

Prepare the crumble with 60 g of oats, 20 g of butter, and 20 g of sugar: in a bowl, mix the ingredients, then spread them thinly on a baking sheet lined with parchment paper. Bake for 8–10 minutes at 180°C, stirring halfway through to achieve golden, crispy pieces. Once cooled, crumble by hand into uneven pieces.

Ingredients: Oat flakes, Butter, Sugar
Use a flat baking tray and parchment paper; the crumble will achieve the best crispness when evenly spread. Alternative: sauté in a dry pan for 6–8 minutes, stirring constantly.

Cheese dough

4

Prepare the gelatin for the cheese mixture: weigh 12 g of gelatin and sprinkle it evenly over 50 ml of cold water. Set aside for 5–8 minutes until it swells and forms a jelly. This is called 'blooming'.

Ingredients: Gelatin, Water
Use a small bowl and a spoon to sprinkle the powder. If the gelatin hasn't bloomed after 8 minutes, do not heat it — discard it and use a new one. This is a key step: dry gelatin will not dissolve evenly.
5

In the meantime, place the cottage cheese (800 g) in a large bowl. Add 80 g of powdered sugar, a teaspoon of vanilla sugar (5 g), the zest of half a lemon, and a pinch of salt. Mix with a mixer on low speed until the mixture is smooth and free of lumps (about 2–3 minutes). If the cottage cheese is grainy, pass it through a sieve before mixing.

Ingredients: Cottage cheese, Powdered sugar, Vanilla sugar, Lemon, Salt
Use a blender with a flat attachment or a regular hand mixer with a whisk attachment. Do not mix for too long — just enough for the mixture to be smooth.
6

Whip the cream (300 ml): pour the chilled cream into a cold bowl and beat with a mixer on medium speed for the first 1–2 minutes, then increase the speed until soft peaks form — the cream should be thick but not overwhipped (degree: soft but stable peaks, not dry clumps).

Use a metal or glass bowl and chilled cream; a mixer is best. If you don't have a mixer, whisk by hand for 5–8 minutes.
7

Dissolve the swollen gelatin: heat it in a water bath (place the bowl with gelatin over a pot of gently boiling water) stirring gently until completely dissolved and a transparent liquid consistency is achieved. Do not boil — the temperature should not exceed 60°C. After dissolving, set aside for 2–3 minutes to cool to a lukewarm temperature (it should be warm, but not hot).

Ingredients: Gelatin, Water
Use a small saucepan and a metal bowl for the water bath. If the gelatin 'sticks', continue heating gently, stirring.
8

Tempering the gelatin and combining: add 2–3 tablespoons of whipped cream to the melted lukewarm gelatin and mix. Then, pour the gelatin into the cheese mixture in a thin stream while mixing on low speed until the ingredients are combined. Then gently fold in the remaining whipped cream with a spatula, making movements from bottom to top — the mixture should be thick, creamy, and homogeneous.

Ingredients: Gelatin, Cottage cheese
Tempering prevents the gelatin from clumping in the cold mixture. Use a wide spatula to gently fold in the cream.

Raspberry mousse

9

Prepare raspberry puree: place 300 g of raspberries, 40 g of sugar, and the juice of half a lemon (about 25 g) into a small pot. Heat over medium heat, stirring, until the raspberries break down and release their juice (about 5–7 minutes). Blend until smooth and strain through a fine sieve to remove the seeds — you will get a smooth puree.

Ingredients: Raspberries, Sugar, Lemon
Use a hand blender or a jug blender. Straining through a sieve gives a perfectly smooth texture without seeds.
10

Soak the remaining gelatin (4 g) in 10 ml of water for 5 minutes, dissolve it in a water bath until clear, and let it cool slightly. First, mix 1–2 tablespoons of warm gelatin into the warm raspberry mousse (tempering), then thoroughly mix it with the rest of the mousse. Allow the mousse to cool to a temperature of about 30°C (it should be cool but still liquid).

Ingredients: Gelatin, Water, Raspberries
If you are using agar-agar instead of gelatin, follow the manufacturer's instructions — it requires cooking.

Assembly and cooling

11

Layer assembly: in the cooled springform pan with the pre-baked base, pour the cheese mixture and smooth it out with a spatula. Place in the refrigerator for 45–60 minutes, until the top is slightly set (it should be springy to the touch, but not completely firm yet). Then gently pour the chilled raspberry mousse evenly on top of the cheese mixture (use a spoon to avoid creating a dip) and return to the refrigerator for at least 4 hours, preferably overnight, to allow it to set well.

Ingredients: Cottage cheese, Gelatin, Raspberries
Use the refrigerator shelf without a freezer; to avoid dripping, place the springform pan on a tray. You will check for doneness by a light touch — the surface should not be sticky.

Decoration

12

Once fully set, remove the cheesecake from the mold: run a thin knife along the sides of the mold, and detach the ring. Sprinkle the top with the oat crumble, arrange a few fresh raspberries and mint leaves. Optionally, drizzle lightly with honey (30 g) just before serving to add shine and sweetness.

Ingredients: Oat flakes, Raspberries, Fresh mint, Honey
Use a wide spatula for transferring and decorating. If you are using honey, gently warm it in a water bath to make it easier to spread.

Serving

13

Cut the cheesecake with a sharp, heated knife (wipe the knife between cuts with a damp cloth). Serve chilled; the pieces should hold their shape and have distinct layers: a base, a creamy center, and a fruit puree with a crunchy crumble.

Ingredients: Raspberries, Honey, Fresh mint
Run the knife under hot water and wipe it before each cut — the slicing will be clean and neat.

Fun Fact

💡

Chilled cheesecakes have a long tradition in home cooking, but the combination of cottage cheese with fruit purees comes from the desire to create a light dessert for hot days — in regional versions, seasonal forest fruits were often used.

Best for

letnie przyjęcie urodziny piknik przyjęcie rodzinne

Tips

🍽️ Serving

Serve very chilled, sliced with a sharp knife. For a contrast of textures, serve a single portion with a scoop of lemon sorbet or vanilla ice cream. An edible flower decoration works well for special occasions.

🥡 Storage

Store in the refrigerator covered loosely with plastic wrap or in a sealed container for up to 3 days. Do not freeze — the texture of the mousse and crumble may degrade. To refresh the crumble, bake it again for 3–4 minutes and let it cool before sprinkling.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate fondue 45 min

Chocolate fondue

Desserts
'Nut King' Cake in Snickers Style No-Bake 240 min

'Nut King' Cake in Snickers Style No-Bake

Desserts
Creamy vanilla ice cream with salted caramel and toasted pecans (no machine) 60 min

Creamy vanilla ice cream with salted caram...

Desserts
Modern pumpkin cream with clementine glaze and nut crumble 90 min

Modern pumpkin cream with clementine glaze...

Desserts
Lentil Patties 60 min

Lentil Patties

Vegetarian Dishes
Photogenic Forest Moss Cake with Mascarpone Cream and Forest Fruits 150 min

Photogenic Forest Moss Cake with Mascarpon...

Cakes and Bakes

Recipe Categories

Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Desserts
Desserts in: Valentine's Day

A sweet ending to a romantic dinner that will delight the taste buds and leave unforgettable memories.

See all recipes in this category
Advertisement