Cold Cheesecake with Strawberry and Rhubarb (Polish-Modern) - photo 1
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Cold Cheesecake with Strawberry and Rhubarb (Polish-Modern)

Desserts Fusion cuisine Regional Cuisine of Poland 60 min Medium 30 wyświetleń ~46.62 PLN * - (0)
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Description

A light no-bake cheesecake combining Polish twaróg with tart rhubarb and sweet strawberries. The base is made of crunchy biscuits with butter, a creamy cheese filling based on twaróg and cream set with gelatin, and a homemade rhubarb-strawberry compote as a filling and decoration. The dish combines the traditional taste of Polish twaróg with a modern, fresh fruity touch; perfect for spring gatherings, parties, and as a light dessert after a heavy meal. It looks impressive — a light filling with pink swirls and fresh strawberries on top.

Ingredients Used

Ingredients (13)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 600 g
  • Sour cream 250 g
  • Powdered sugar 90 g
  • Gelatin 12 g
  • Water 100 ml
  • Lemon 1.5 szt. (~120 g)
  • Strawberry 300 g
  • Rhubarb 200 g
  • Sugar 50 g
  • ✨ Opcjonalne
  • Mint 10 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~46.62 PLN (5.83 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place the biscuits in a sealed ziplock bag and crush them with a rolling pin into fine crumbs (you can also use a blender in pulses — do not grind into a paste). Melt the butter in a saucepan over low heat or in the microwave until liquid. Transfer the crushed biscuits to a large bowl, pour in the warm butter, and mix with a spoon until the mixture is uniform and can be pressed firmly. Transfer the mixture to a springform pan with a diameter of 20–22 cm (preferably with a removable base); line the bottom with parchment paper. Press the base down with a spoon or the bottom of a glass, creating an even layer about 5–7 mm thick. Set aside in the refrigerator for at least 15 minutes to firm up.

Ingredients: Butter
Use a 20–22 cm springform pan. If you don't have a ziplock bag, place the biscuits in a bowl and crush them with a potato masher. Use the bottom of a glass to press down firmly. Chilling the base makes it easier to cut later.

Rhubarb-Strawberry Compote

2

Prepare the compote: wash the rhubarb, trim the woody ends, and cut into 1–2 cm pieces. Remove the stems from the strawberries and cut the larger ones in half. In a small pot, add the rhubarb, 30 g of sugar, and 1 tablespoon of lemon juice (squeezed from the lemon). Heat over medium heat for 6–8 minutes, until the rhubarb starts to soften but does not completely fall apart. Add the strawberries and the remaining sugar (20 g), and cook for 2–3 minutes until the strawberries release their juice. Set aside to cool. Pour about 120–150 g of the compote into a separate bowl (for decoration and swirling), and you can lightly mash the rest with a fork if you prefer a smooth consistency.

Ingredients: Rhubarb, Strawberry, Sugar, Lemon
Use a small pot with a diameter of 16–18 cm. Cook over medium heat, stirring with a wooden spoon every 1–2 minutes to prevent anything from burning. The compote should be warm, not hot, when you later add it to the cheese mixture — otherwise, it will melt the gelatin.

Cheese mass - gelatin

3

Soak the gelatin: sprinkle the gelatin into a small bowl and pour in 60 ml of cold water. Let it sit for 5–7 minutes until it swells and becomes lumpy. Then gently heat it in a water bath (place the bowl over a pot of lightly simmering water) and stir until completely dissolved — the gelatin should be clear and liquid, do not let it boil (boiling reduces the strength of the gelatin). After dissolving, you can add 1 tablespoon of cold water to lower the temperature to about 40°C.

Ingredients: Gelatin, Water
Use a small metal or glass bowl for the water bath and a whisk. If the gelatin does not dissolve completely, you can hold it over the steam for another 30–60 seconds; do not boil. This step is crucial — improperly dissolved gelatin causes lumps in the mixture.

Cheese mixture - preparation

4

Prepare the cheese mixture: place the cottage cheese in the bowl of a stand blender or mixer. Add powdered sugar, grated zest from the whole lemon (use a fine grater), and optionally vanilla sugar (if desired). Blend in pulses until the mixture is smooth (if the cottage cheese is grainy, pass it through a sieve or use an immersion blender). In a separate bowl, whip the chilled cream to stiff but creamy peaks — this will take 2–3 minutes with a mixer on medium speed. Slowly pour the dissolved, cooled gelatin into the smooth cottage cheese while mixing on low speed (add in a thin stream). Finally, gently fold in the whipped cream with a spatula using an upward motion, so that the mixture remains fluffy.

Ingredients: Cottage cheese, Powdered sugar, Sour cream, Lemon, Vanilla sugar, Gelatin
Use a hand mixer or a stand mixer. When adding the gelatin, check the temperature — it should not be hot (about 35–40°C), otherwise it will curdle the cream. If you don't have a blender, thoroughly mash the cottage cheese in a bowl with a wooden spoon or a masher, but it will be more time-consuming.

Assembly

5

Assemble the cheesecake: take the base out of the fridge. Pour half of the cheese mixture onto the chilled base and smooth it out evenly with a silicone spatula. Using a spoon, place small dollops of the prepared, cooled compote at equal intervals across the surface (use about half of the reserved compote). Then, drag a stick or knife vertically and horizontally through the dollops, creating gentle waves and patterns (the so-called swirl). Pour in the remaining cheese mixture and smooth it out. Decoratively arrange halved strawberries on top and optionally add mint leaves.

Ingredients: Sour cream, Strawberry, Rhubarb, Cottage cheese, Powdered sugar
Use a springform pan; if necessary, place a strip of plastic wrap around the edges to make cleaning easier later. Don't overdo it with the amount of compote inside — too much liquid can cause uneven setting. Additionally, you can add some strawberries inside for texture.

Cooling and Decoration

6

Chilling: transfer the springform pan to the refrigerator for at least 2 hours, preferably 3–4 hours, until the mixture is completely set. Before serving, run a sharp knife around the edge of the springform pan, detach the ring, and move the cheesecake to a plate. Decorate with fresh strawberries, a portion of chilled compote in the center, and mint leaves. Optionally, sift a little powdered sugar or sprinkle with vanilla sugar.

Ingredients: Strawberry, mint, Vanilla sugar
Use a sharp warning knife to trim the edges and a large flat plate to remove the cheesecake. If you want to sauté pieces of rhubarb or strawberry in butter for a caramelized effect, do it just before serving (as an alternative). Remember: the cheesecake must be well chilled, otherwise cutting will be difficult.

Fun Fact

💡

Cheesecake in Poland has a long tradition; classic baked versions often use cottage cheese. The no-bake version was brought into home cooking through preservation techniques (gelatin, agar) and is popular where a quick, light dessert is needed without baking.

Best for

przyjęcie wiosenne rodzinny obiad piknik podwieczorek z herbatą

Tips

🍽️ Serving

When cutting the cheesecake, dip the knife in hot water and wipe it before each cut — you'll get clean, nice slices. Serve slightly chilled (not ice-cold). You can add a tablespoon of sour cream or natural yogurt to the plate for contrast. Small mint leaves and fresh halved strawberries add freshness and color.

🥡 Storage

Store the cheesecake covered in the refrigerator for a maximum of 48 hours. Do not freeze the entire cheesecake with gelatin (the texture will change), but you can freeze separate portions of the compote. If the cheesecake separates from the edge, wait a few minutes at room temperature before slicing.

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