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Cold Cheesecake with Fruits - photo 1
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Cold Cheesecake with Fruits

Christmas Eve Dinner Main Dishes 90 min Medium 14 wyświetleń ~54.40 PLN - (0)
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Description

A delicate, creamy no-bake cheesecake with fruit is a classic holiday dessert, perfect for Christmas Eve. It consists of a crumbly base made from biscuits, a fluffy cheese filling stabilized with gelatin, and a layer of fruit that adds freshness and contrasts with the velvety texture of the cheese. The recipe combines stability (gelatin) with the lightness of whipped cream, making the cheesecake both creamy and easy to slice. It can be served as a dessert after a traditional, hearty Christmas Eve meal — it looks great decorated with tangerines and pomegranate seeds, along with a gentle sheen of warmed apricot jam. The vibrant colors of the fruit add a festive touch and make the cheesecake visually and flavorfully appealing.

Składniki (13)

Servings:
10
  • Biscuits 200 g
  • Butter 100 g
  • Cottage cheese 800 g
  • Powdered sugar 150 g
  • Gelatin 20 g
  • 30% cream 400 ml
  • Lemon juice 40 ml
  • Vanilla extract 5 g
  • Frozen fruit mix 300 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Tangerines 200 g
  • Pomegranate seeds 120 g
  • Apricot jam 80 g
💰 Szacowany koszt dania: ~54.40 PLN (5.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare a 24 cm diameter springform pan: line the bottom with a circle of parchment paper, and lightly grease the sides of the pan with butter. Place 200 g of biscuits into a food processor and grind into fine crumbs (about 20–30 seconds). If you don't have a food processor: place the biscuits in a sturdy plastic bag and crush them with a rolling pin until they resemble wet sand.

Ingredients: Biscuits
Use a 24 cm springform pan; if you have a pan of a different diameter, adjust the thickness of the base. Tools: food processor or rolling pin and ziplock bag. Common mistake: pieces of cookies that are too large — the base may crumble.
2

Melt 100 g of butter in a small saucepan over low heat or in the microwave (short intervals of 10–15 seconds) until it is liquid. Pour the butter into the cookie crumbs and mix with a wooden spoon or spatula until the mixture resembles damp sand (the mixture should hold together when pressed with a finger).

Ingredients: Biscuits, Butter
Use a wide bowl and a wooden spoon. Do not overheat the butter (it should be liquid, not hot), otherwise it will melt the dough while pressing.
3

Transfer the cookie dough to the prepared springform pan and press it evenly to the bottom using a spoon or the bottom of a glass to achieve a compact and even base. Place the pan in the refrigerator for 15–20 minutes to firm up the base.

Ingredients: Butter, Biscuits
To press down, use the bottom of a glass with a flat base, applying even pressure. If the mixture doesn't hold together well, add a tablespoon of melted butter. Chilling prevents the base from separating when pouring the cheese mixture.

Cheese mixture

4

Prepare the gelatin: sprinkle 20 g of gelatin evenly over 120 ml of cold water in a small bowl and let it sit for 7–10 minutes until it swells (it should have a sponge/gel-like consistency, not liquid).

Ingredients: Gelatin
Use a small, wide bowl. This is called blooming the gelatin — if you skip this step and add the gelatin directly to the hot liquid, it may become lumpy.
5

Dissolve the swollen gelatin: gently heat it in a water bath or in the microwave in short bursts (10–15 s), stirring until it becomes clear and liquid. Do not allow it to boil — the temperature should be a maximum of about 60°C. Set aside for a few minutes to cool to about 35–40°C (it should be warm, but not hot). Add 5 ml of vanilla extract and 40 ml of lemon juice, and mix.

Ingredients: Gelatin, Vanilla extract, Lemon juice
Use a small saucepan and a metal spoon or a microwave on low power. Temperature is key: too hot gelatin can curdle the mixture, too cold will not combine evenly.
6

Whip the cream: pour 400 ml of chilled cream into a very cold bowl (preferably metal) and beat with a mixer on medium speed until soft peaks form. Towards the end of whipping, add 50 g of powdered sugar and 1 g of salt and continue to whip to medium-stiff peaks (about 2–3 minutes). The cream should hold its shape but not be overly sweet.

Ingredients: 30% cream, Powdered sugar, Salt
Use a mixer with a whisk attachment. The bowl and cream should be very cold — you can place them in the fridge for 10 minutes before whipping. Test: gently turn the bowl upside down — the whipped cream should not move.
7

Prepare the cheese mixture: place 800 g of cottage cheese in a large bowl and mix with a mixer on low speed for 1–2 minutes until smooth (without lumps). Add the remaining 100 g of powdered sugar and mix for another 1–2 minutes until the sugar dissolves and the mixture becomes silky.

Ingredients: Cottage cheese, Powdered sugar
Use a large bowl and a flat beater or hooks. If the cheese is very cold and hard, take it out of the fridge 10–15 minutes earlier — this will make mixing easier. Avoid mixing for too long, as it may overly aerate the mixture.
8

Temper the gelatin: slowly pour the warm gelatin into the cheese mixture in a thin stream while mixing on low speed. First, pour 2–3 tablespoons of gelatin into 2 tablespoons of cheese mixture in a separate bowl and mix (tempering), then pour this mixture back into the main mixture and mix thoroughly. This will prevent the gelatin from forming lumps.

Ingredients: Gelatin, Cottage cheese
Mix slowly and clearly control the temperature — if the gelatin is too hot, add it gradually. A common mistake: pouring hot gelatin without tempering — this risks the formation of lumps.
9

Gently fold the whipped cream into the cheese mixture: transfer the whipped cream to the cheese mixture and, using a wide spatula, fold the mixture (moving from bottom to top) until the ingredients are uniform. Do not mix vigorously — this will keep it fluffy.

Ingredients: 30% cream, Cottage cheese
Use a silicone spatula. The goal is to maintain the airy structure — too vigorous mixing will result in a loss of lightness. The mixture is ready when there are no visible streaks of cream.
10

Prepare the fruit: if you are using a frozen fruit mix (300 g), thaw the fruit in a sieve over a bowl to drain excess juice. Set aside 80–100 g of fruit for decoration, and gently fold the remaining fruit into the cheese mixture (the remaining fruit should be evenly distributed).

Ingredients: Frozen fruit mix
Thaw the fruits in a sieve, not directly in the mixture — too much juice will thin out the mixture. If the fruits release a lot of juice, you can lightly dry them with a paper towel.

Assembly

11

Pour the cheese mixture onto the chilled base in the springform pan and smooth the top with a spatula. Make sure the fruits are evenly distributed (not too densely at the edges). On top, arrange the reserved fruits, mandarins, and pomegranate seeds to taste. If you are using apricot jam, heat 80 g of jam with 1–2 tablespoons of water for a few seconds, stir, and thinly brush the fruits for a glossy finish.

Ingredients: Frozen fruit mix, Tangerines, Pomegranate seeds, Apricot jam
Use a spatula to smooth it out. Additionally, you can add tangerines and pomegranate seeds for decoration, flavor, and color (optional ingredients). If you are spreading jam, do it with a pastry brush to avoid moving the fruit.

Chilling and serving

12

First, leave the cheesecake at room temperature for 20–30 minutes (to avoid thermal shock), then lightly cover it with plastic wrap and place it in the refrigerator for a minimum of 4–6 hours, ideally overnight (8–12 hours). Before serving, perform the side release: run a thin knife around the edge of the springform pan, loosen the ring, and remove the outer ring. Cut using a sharp knife dipped in hot water and dried between cuts to achieve clean slices.

Ingredients: Gelatin, Frozen fruit mix
Cooling is key — a cheesecake that hasn't been cooled long enough will fall apart when sliced. Warm the knife in hot water to cut smoothly. A common mistake: removing the mold before the gelatin has set.
13

Serve the cheesecake chilled, decorated with fresh tangerines and pomegranate seeds just before serving to keep the decoration looking fresh. When cutting, serve portions with a wide cake spatula.

Ingredients: Tangerines, Pomegranate seeds, Apricot jam
Serve on chilled plates to maintain the structure longer. Additionally, you can drizzle the pieces with a bit of diluted apricot jam for shine.

Fun Fact

💡

No-bake cheesecake gained popularity at a time when access to refrigerators and stabilizers allowed for the preparation of creamy desserts without baking. In Poland, cheesecake is traditionally baked, but the no-bake version is often chosen for summer and holiday tables due to its lightness and colorful decorations.

Best for

Wigilia Święta Bożego Narodzenia Przyjęcia rodzinne

Tips

🍽️ Serving

Serve chilled, sliced with a sharp knife warmed in hot water for clean slices. Decorate just before serving to prevent the fruit from releasing juice. Pairs well with tea, coffee, or a glass of champagne.

🥡 Storage

Store in the refrigerator covered with plastic wrap for 3–4 days. Do not freeze the finished cheesecake with fruits — such freezing will change the texture of the fruits. If you prepare the cheesecake in advance, it's best to add fresh fruits on top just before serving.

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