Recipe for: Cold cheesecake with summer fruits - photo 1
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Recipe for: Cold cheesecake with summer fruits

Desserts Regional Cuisine of Poland 30 min Easy 14 wyświetleń ~49.05 PLN * - (0)
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Description

Light, no-bake cheesecake with Polish twaróg and seasonal fruits (strawberry, raspberry, blueberry). This is a modern, fresh version of the classic cheesecake: a creamy cheese filling on a buttery biscuit base, gently set with gelatin, served with lightly caramelized and macerated fruits for a contrast of sweetness and acidity. Perfect for summer parties, picnics, and Sunday desserts — it looks bright and appetizing on the plate, and the fruits add a juicy color. Flavor: velvety twaróg, sweet base, and fresh, tart fruit accents. Serve chilled, garnished with mint or basil leaves.

Ingredients Used

Ingredients (15)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 500 g
  • 30% heavy cream 300 g
  • Powdered sugar 80 g
  • Vanilla sugar 16 g
  • Gelatin 12 g
  • Water 60 ml
  • Lemon 1.3 szt. (~100 g)
  • Strawberry 200 g
  • Raspberry 150 g
  • Blueberry 150 g
  • Sugar 20 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Mint 30 g
💰 Szacowany koszt dania: ~49.05 PLN (6.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare a cake pan (springform with a removable bottom or a ring) with a diameter of 22 cm. Line the bottom with baking paper. Place the biscuits in a large bowl and crush them thoroughly into fine crumbs: you can use a rolling pin by putting the cookies in a bag or use a food processor in short pulses. If the crumbs are too coarse, crush them further by hand.

Use a Ø22 cm springform pan. A food processor speeds up the work; a rolling pin is an alternative. Make sure the biscuits are evenly crushed — larger pieces will stand out in the base.
2

Melt the butter in a small saucepan over low heat or in the microwave until it is liquid but not hot (about 30–40°C). Pour the melted butter into the crushed biscuits and mix with a spoon or spatula until the mixture is evenly moist and resembles wet sand.

Ingredients: Butter
Use a wooden spoon or silicone spatula. The butter should not be hot — the bottom may soften. If the mixture is too dry, add a teaspoon of butter; if too wet — a handful of crushed cookies.
3

Pour the mixture of biscuits and butter into the prepared springform pan. Use the bottom of a flat-bottomed glass or a spoon to evenly and firmly press down the base — press for about 2–3 minutes until the mixture is compact and even. Set the pan in the refrigerator for 10 minutes to let the base firm up.

Ingredients: Butter
Beating the base is important — a well-beaten base won't crumble when cutting. If you don't have a refrigerator, place it in the coldest spot in the kitchen for at least 15 minutes.

Cheese dough

4

Prepare the gelatin: pour the gelatin into a bowl with 40 ml of cold water (about 1/3 of the prepared amount of water). Set aside for 5–7 minutes until it swells and becomes gel-like (the surface will be dull and cracked).

Ingredients: Gelatin, Water
Use a small bowl. Do not skip this step — the gelatin must first bloom. If the gelatin does not bloom, it may be expired.
5

In a small pot, heat the remaining water (about 20 ml) almost to boiling. When it is hot, remove from heat and add the swollen gelatin, stirring quickly until completely dissolved (about 20–30 seconds). Be careful not to let the gelatin boil — the temperature should be high, but not boiling.

Ingredients: Gelatin, Water
Use a teaspoon to stir. The dissolved gelatin should be clear and free of lumps. If you see lumps, quickly strain through a sieve.
6

In a large bowl, transfer the cottage cheese, add powdered sugar, vanilla sugar, and a pinch of salt. Use a whisk or mixer on low speed to break the mixture down to a smooth consistency (about 1–2 minutes). Add the juice of half a lemon (about 30–40 ml) — grate a bit of the zest beforehand if you want a more intense aroma (1/2 teaspoon of zest).

Ingredients: Cottage cheese, Powdered sugar, Vanilla sugar, Salt, Lemon
Use a hand mixer with a whisk attachment or a whisk. Do not mix for too long — just enough for the mixture to be smooth and lump-free.
7

Whip the heavy cream until stiff: chill the bowl and the mixer whisks (place in the fridge for 5–10 minutes). Then whip the cream on medium speed for 2–3 minutes until soft peaks form (thick, but not turning into butter).

Use a metal bowl and chilled cream — this will help you achieve stiffness faster. Be careful not to overwhip the cream — it will become grainy.
8

Pour the hot, melted gelatin into the smooth cottage cheese in a thin stream, whisking vigorously to ensure the gelatin is evenly distributed and does not form strands. After mixing, gently fold in the whipped cream with a spatula using an up-and-down motion to keep the mixture fluffy.

Ingredients: Gelatin, Cottage cheese
Use a silicone spatula to fold the cream into the cottage cheese. If the gelatin is cooling and thickening too quickly, gently warm it up (a few seconds in the microwave).
9

Pour the cheese mixture onto the chilled base in the springform pan. Spread it evenly with a silicone spatula and gently tap the pan on the countertop to release any air bubbles. Place the pan in the refrigerator for at least 2 hours, but the best result will be achieved after 4 hours — the mixture will be completely set.

Ingredients: Cottage cheese, Gelatin
If you have little time, place the mold in the coldest zone of the refrigerator. Do not move the mold abruptly after pouring in the mixture — this will help you avoid unevenness.

Fruits and finishing

10

Prepare the fruits: cut larger strawberries in half or into slices. In a bowl, mix the strawberries, raspberries, and blueberries with 20 g of sugar and a few drops of lemon juice. Set aside for 10–15 minutes — the fruits will lightly 'marinate' and release juice, creating a natural syrup.

Ingredients: Strawberry, Raspberry, blueberry, Sugar, Lemon
Gently stir the fruit with a spoon to avoid crushing them. Maceration will enhance the flavor and give a shiny appearance.
11

Remove the cheesecake from the refrigerator. Arrange the fruits decoratively on top of the filling: first larger pieces of strawberries, then raspberries and blueberries in between. Gently drizzle a bit of syrup from the bowl after maceration over the fruits to make them shine slightly. Finally, decorate with mint leaves.

Ingredients: Strawberry, Raspberry, blueberry, mint
Use a wide spoon to arrange the fruits. If you want, you can first arrange the fruits on a small tray to plan the composition before placing them on the cheesecake.

Serving

12

Before serving, remove the cheesecake from the mold: run a thin knife around the edge, unlock the ring, or gently lift the bottom. Cutting: use a knife dipped in hot water and wiped with a paper towel between cuts — the slices will be clean and neat.

Heat the knife in boiling water, wipe it dry before the next cut. This is the key to nice slices of cheesecake.

Fun Fact

💡

Cold cheesecake appeared in Polish homes as a quick alternative to baked cheesecake — perfect in the summer when you don't want to turn on the oven. Traditional Polish twaróg gives it a distinctive, slightly sour taste.

Best for

letnie przyjęcie piknik święto rodzinne

Tips

🍽️ Serving

Serve chilled, preferably after at least 3-4 hours of cooling. Cutting with a knife warmed in water gives clean slices. You can serve it with a side of thick natural yogurt mixed with honey or with a bit of caramelized brown sugar for contrast.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. Freezing is not recommended — the texture may loosen after thawing. To refresh after removing from the refrigerator, wait 10-15 minutes before serving.

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