Cold cheesecake with rhubarb-strawberry mousse and almond crumble - photo 1
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Cold cheesecake with rhubarb-strawberry mousse and almond crumble

Desserts Cakes and Bakes 60 min Medium 28 wyświetleń ~45.11 PLN * - (0)
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Description

A modern Polish variation of the classic no-bake cheesecake: a light filling made from semi-fat curd and cream combined with a tangy rhubarb and strawberry mousse, topped with a crunchy almond crumble. This cake combines the traditional taste of rural curd with seasonal spring fruits; it has a fresh, contrasting flavor profile — creamy, slightly sour, and sweet, with a pleasant crunch from the base. It is best served well chilled as a dessert after lunch or on a Sunday afternoon, decorated with slices of strawberry and toasted almonds. Preparation requires several steps (base, fruit mousse, cheese filling), but each step is simple — described step by step even for a beginner. Note: in addition to preparation time, at least 4 hours of cooling in the refrigerator is needed, preferably overnight.

Ingredients Used

Ingredients (12)

Servings:
8
  • Biscuits 180 g
  • Butter 80 g
  • Semi-fat cottage cheese 600 g
  • 30% heavy cream 200 g
  • Sugar 100 g
  • Gelatin 10 g
  • Rhubarb 300 g
  • Strawberry 250 g
  • Lemon 0.4 szt. (~30 g)
  • Vanilla 0.4 łyżeczek (~2 g)
  • ✨ Opcjonalne
  • Almond 30 g
  • Rum 10 g
💰 Szacowany koszt dania: ~45.11 PLN (5.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the pan: use a springform pan with a ring of 20–22 cm, line the bottom with baking paper. Place the biscuits in a food processor and blend into fine crumbs (about 20–30 seconds). If you don't have a food processor, put the biscuits in a thick plastic bag and roll with a rolling pin, hitting several times until you achieve the consistency of fine crumbs.

Use a springform pan 20–22 cm for the appropriate height of the cheesecake. If you are using a bag, secure it with a kitchen towel. Check the consistency — the crumbs should be uniform, without large pieces.
2

Melt the butter in a small saucepan over low heat (do not boil). Pour the melted butter into a bowl with the crushed biscuits and mix with a wooden spoon until all the crumbs are evenly moist (the mixture should hold together when squeezed in your hand). Transfer the mixture to a springform pan and press down evenly with the bottom of a glass, creating a thick base and slightly raising the edges by 1 cm. Place in the refrigerator for at least 20 minutes to set.

Ingredients: Butter
Use a spoon or a soft spatula. Press the base evenly — if it is too loose, the dessert will crumble when cutting. Chilling the base helps with later spreading the cheese mixture.

Rhubarb-strawberry puree

3

Prepare the fruit: wash the rhubarb, trim the ends, and cut it into pieces of 1–2 cm; hull the strawberries and cut them in half or quarters. Place the rhubarb with 60 g of sugar and the juice of half a lemon (about 15 g) in a heavy-bottomed saucepan and heat over medium heat, stirring occasionally, for 6–8 minutes until the rhubarb softens and starts to break down. Add the strawberries and cook for another 3–4 minutes until the strawberries release their juice but still retain some structure. Remove from heat.

Ingredients: Rhubarb, Strawberry, Sugar, Lemon
Use a heavy-bottomed saucepan to avoid burning. The fruits should break down, but do not cook them over high heat — they should gently soften, creating a puree. If the mixture is too watery, cook for an additional 1–2 minutes.
4

Prepare the gelatin for the mousse: evenly sprinkle the gelatin (10 g) over 80 ml of cold water in a small bowl and set aside for 5–10 minutes until it swells. After it has swollen, gently heat the gelatin in a water bath or in the microwave for 10–15 seconds — it should become liquid (do not boil). Pour about 1/3 of the hot gelatin into 1/3 of the hot fruit mousse and mix vigorously to equalize the temperature (this will prevent lumps from forming). Then fold this mixture into the rest of the mousse. Set the mousse aside to cool slightly (about 10–15 minutes) — it should thicken but not completely set.

Ingredients: Gelatin, Rhubarb, Strawberry
Use a small bowl to bloom the gelatin. The temperature of the mousse should be warm, but not hot — too high a temperature destroys the structure of the gelatin. If lumps form, strain the mousse through a fine sieve.

Cheese dough

5

Pour the chilled heavy cream into a bowl and whip with a mixer on medium speed, gradually adding 40 g of sugar and the vanilla seeds, until soft peaks form (about 2–3 minutes). Be careful not to overwhip — the cream should be smooth and creamy.

Ingredients: Sugar, Vanilla
Use a well-chilled bowl (you can place it in the fridge before whipping). A stand mixer or a hand mixer with whisks works best. Stop the mixer when the cream forms soft peaks — over-whipping will turn it into butter.
6

In a large bowl, place the cottage cheese and 60 g of sugar along with the juice from the remaining half of the lemon (about 15 g). Mix on the lowest speed of a hand mixer or use a spatula until the mixture is smooth and free of lumps (about 2–3 minutes). If the cottage cheese is lumpy, pass it through a sieve or blend in short pulses.

Ingredients: Semi-fat cottage cheese, Sugar, Lemon
Use a mixer with a flat attachment or mix by hand to avoid over-aerating the mixture. The mixture should be smooth and creamy — if it is too thick, you can add 1–2 tablespoons of cream.
7

Heat the remaining (liquid) gelatin briefly if it has cooled; pour 2–3 tablespoons of the cheese mixture into a small bowl, add the dissolved gelatin to it, and mix vigorously to equalize the temperature. Then slowly pour the combined mixture back into the rest of the cheese mixture, gently stirring to keep the mixture uniform. Finally, gently fold in 1/3 of the whipped cream into the cheese mixture, and then the rest of the cream using folding motions with a spatula to keep the mixture fluffy.

Ingredients: Gelatin, Semi-fat cottage cheese
Do not add hot gelatin directly to the cottage cheese — this can cause lumps. Always temper with a small amount of the mixture. It is best to fold in the cream using a spatula, from the bottom up.

Assembly and decoration

8

Remove from the refrigerator. Pour 2/3 of the cheesecake mixture onto the chilled base and smooth it out with a spatula. Gently layer the chilled, semi-set rhubarb-strawberry mousse on top — spoon it on to create a discontinuous layer (about 6–8 mm). Cover the mousse with the remaining cheesecake mixture and smooth the surface. Decorate the top with slices of strawberry and, if using, sprinkle with toasted almond flakes.

Ingredients: Semi-fat cottage cheese, Strawberry, Rhubarb, almond
Spoon the mousse on top to avoid breaking the cheese mixture and to prevent mixing the layers. If you want a marbled effect, you can gently drag a toothpick across the surface.

Cooling

9

Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight, so that the gelatin sets well and the layers stabilize. After chilling, gently run a knife around the edge of the springform pan before opening the ring.

Ingredients: Gelatin
Do not shorten the cooling time — the no-bake cheesecake needs time to achieve the right consistency. If you want to shorten the time, place the mold in the coldest part of the fridge and do not open the door frequently.

Serving

10

Before serving, take the cheesecake out of the fridge for 10–15 minutes so it is not overly firm. When cutting, use a sharp, long knife dipped in hot water and dried before each cut — this will ensure the slices have clean edges. Serve chilled, garnished with a mint leaf or lemon zest for contrast.

Ingredients: Strawberry, Lemon, almond
Heat the knife and wipe it each time for a neat cut. The cheesecake can be served with a dollop of sour cream or a scoop of vanilla ice cream for a richer version.

Fun Fact

💡

Cheesecake is one of the oldest cakes — ancient Greeks already prepared simple versions with cottage cheese. In Poland, cheesecake has taken on many regional forms; adding rhubarb and strawberries is a modern, spring twist.

Best for

niedzielny deser przyjęcie wiosenne majówka

Tips

🍽️ Serving

Serve the cheesecake well chilled. Heating the knife in hot water between cuts makes slicing easier. A light green tea or rhubarb compote pairs well with the cheesecake. For a festive version, additionally decorate with edible flowers.

🥡 Storage

Store in the refrigerator covered with plastic wrap or a lid for up to 3 days. Do not freeze the mixture containing gelatin — it loses its consistency after thawing. If necessary, store the fruit puree separately and add it before serving.

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