A delicate cold cheesecake with raspberries is a Polish variation of the classic dessert, combining a creamy filling made of curd and cream with a refreshing, slightly tart raspberry jelly. The base made of crunchy biscuits provides a pleasant texture, while fresh raspberries add color and a summery aroma. Perfect for summer parties, family lunches, and as a light dessert after dinner. It looks impressive on the table — the white filling contrasted with the red layer of raspberries can be served with a mint leaf and a few fresh raspberries on top. The recipe is simple, requiring basic tools and a short preparation time (chilling time 2-3 hours).
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Prepare the crust: place the biscuits in a large ziplock bag or bowl. Crush them with a rolling pin or pestle until you achieve fine, even crumbs (they should be similar to wet sand, not completely ground into flour).
Melt the butter in a small saucepan over low heat or in the microwave (about 20-30 seconds) until completely liquid. Do not boil. Pour the melted butter into the crumbs, mix with a spoon or your fingers until everything is evenly moist and can be pressed together firmly.
Transfer the mixture to a 22–24 cm diameter springform pan lined with baking paper (bottom). Spread it evenly and press down firmly with the bottom of a glass or a spoon, creating a tight, flat base. Place in the refrigerator for at least 15 minutes to allow the fat to set.
Prepare the cheese mixture: place the cottage cheese in a large bowl. Add powdered sugar and vanilla sugar, as well as the zest of half a lemon (only the yellow part) and lemon juice (about 1 tablespoon = 15 g). Mix on low speed for 1-2 minutes until the mixture is smooth and lump-free. Check the consistency — it should be creamy, not dry.
Whip the heavy cream to soft, stiff peaks: pour the chilled cream into a bowl and beat with a mixer on medium speed for 2-3 minutes until soft peaks form (do not overbeat to butter). The mixture should be light and fluffy.
Prepare the gelatin for the mixture: in a small bowl, sprinkle 4 g of gelatin (from the total of 10 g) and add 30 ml of cold water. Set aside for 5 minutes until it swells. Then gently heat in a water bath or in the microwave for a few seconds (temperature around 40°C) until the gelatin becomes clear and liquid — do not allow it to boil.
Add 1–2 tablespoons of whipped cream to the liquid gelatin and quickly mix (tempering), then gradually pour the gelatin into the cheese mixture, stirring constantly. Finally, gently fold in the whipped cream with a spatula until the mixture is smooth and light.
In 1/3 of the mixture, you can gently fold in 100 g of fresh raspberries (set aside earlier) — mash them with a fork before folding in to add pink notes inside. Pour the entire mixture onto the chilled base and smooth the surface with a spatula. Place in the refrigerator for 30 minutes to let the mixture set slightly before adding the jelly.
Prepare raspberry jelly: blend 200 g of raspberries with 20 g of powdered sugar (you can set aside a few fruits for decoration). Strain through a sieve to remove the seeds — you will get a smooth puree. In a small bowl, add the remaining 6 g of gelatin and sprinkle with 30 ml of cold water, set aside for 5 minutes to let it swell.
Dissolve the swollen gelatin gently until it becomes liquid (temperature about 40°C). Add 1 tablespoon of hot liquid gelatin to the raspberry mousse, mix, and then pour the entire dissolved gelatin into the mousse, mixing thoroughly. Wait 2-3 minutes until the mixture cools slightly (it should be warm, not hot), and then pour it evenly over the set cheese mixture.
Smooth the top with a spatula and place the cheesecake in the refrigerator for at least 2–3 hours (preferably overnight) until the jelly and filling are completely set. Before serving, decorate with reserved fresh raspberries and mint leaves (optional). Cut with a sharp, warm knife (dip the knife in hot water and dry it before each cut) to achieve even slices.
Cold cheesecakes made with cottage cheese and gelatin are popular in Polish homes, especially in summer when fresh fruits (raspberries, strawberries) are in season — it's a quick alternative to baked cheesecake that requires less preparation time.
Serve well chilled, cutting with a sharp knife moistened in hot water and dried. Decorate with fresh raspberries and a mint leaf. You can serve with raspberry sauce in a separate jug for guests or with a dollop of sour cream for contrast.
Store in the refrigerator covered with plastic wrap for up to 3 days. Do not freeze (the jelly loses its structure). To reheat a piece before serving, take it out for 10–15 minutes to soften slightly — do not leave it out of the refrigerator for longer than 2 hours.
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A sweet ending to a romantic dinner that will delight the taste buds and leave unforgettable memories.
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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