Recipe for: Cold cheesecake with strawberry cloud and honey crumble - photo 1
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Recipe for: Cold cheesecake with strawberry cloud and honey crumble

Desserts Cakes and Bakes 90 min Medium 18 views ~67.94 PLN * - (0)
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Description

Light cheesecake served cold in a modern Polish style: a creamy curd filling on a crunchy biscuit base, tied together with a warm strawberry cloud and topped with honey crumble. The dish combines the traditional taste of cheese with seasonal fruity freshness and a sweet-salty, buttery touch of the crumble. The cheesecake is perfect for summer parties, picnics, and afternoon desserts after lunch; serve chilled, with mint leaves or additional strawberries for a contrast of color and aroma.

Ingredients Used

Ingredients (16)

Servings:
8
  • Biscuits 200 g
  • Butter 130 g
  • Cottage cheese 800 g
  • Sour cream 400 g
  • Powdered sugar 120 g
  • Sugar 60 g
  • Strawberry 600 g
  • Gelatin 18 g
  • Lemon 0.8 pcs (~60 g)
  • Vanilla 0.4 tsp (~2 g)
  • Wheat flour 80 g
  • Oat flakes 80 g
  • Honey 60 ml
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Mint 30 g
  • Almond flake 30 g
💰 Estimated dish cost: ~67.94 PLN (8.49 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the base: place the biscuits in a large bowl and crush them into fine crumbs. The easiest way to do this is with a rolling pin by putting the biscuits in a ziplock bag and rolling them out; you can also use a food processor/blender — be careful not to turn them into a paste. Add 80 g of melted, warm butter to the crushed biscuits and mix with a wooden spoon until the mixture is uniform and slightly moist, holding its shape when pressed.

Ingredients: Butter
Use a springform pan with a diameter of 22–24 cm lined with baking paper. Melt the butter in a small saucepan or microwave, but do not bring it to a boil.
2

Pour the cookie dough into the springform pan and spread it evenly. Press down with a glass or spoon to create a compact and even base about 1 cm thick. Place in the refrigerator for 20–30 minutes to let the base firm up.

Hold the parchment paper at the edges so the mixture doesn't stick to the sides. The base should be cold and firm in the fridge before pouring in the mixture.

Cheese dough

3

Prepare the gelatin for the mixture: in a small bowl, pour 12 g of gelatin and add 60 ml of cold water, then set aside for 5–10 minutes until it swells (it should form a jelly-like consistency). After swelling, gently heat it in a water bath or in the microwave for 8–10 seconds until completely dissolved — do not bring to a boil. Set aside for a moment to cool to lukewarm temperature.

Ingredients: Gelatin
Use a transparent bowl to check the swelling. If the gelatin has lumps after heating, strain it through a sieve. The temperature of the dissolved gelatin should be lukewarm so it doesn't curdle the cheese mixture.
4

In a large bowl, place the cottage cheese. Add powdered sugar, zest, and a teaspoon of lemon juice (from half a lemon), vanilla, and mix with a mixer on low speed for 1–2 minutes until the mixture becomes smooth. Check the consistency — the mixture should be creamy, without any lumps of cottage cheese; if the cottage cheese is too grainy, mix for a shorter time and transfer to a sieve or grind in a meat grinder.

Ingredients: Cottage cheese, Powdered sugar, Lemon, Vanilla
Use a stand mixer or a hand mixer with whisk attachments. Do not mix on the highest speed for more than 3 minutes to avoid over-aerating the mixture.
5

Whip the cream (200 ml) until stiff: chill the bowl and the mixer attachments, pour in 200 ml of cream and whip on low to medium speed until soft, stable peaks form (usually 2–4 minutes). Be careful not to overwhip the cream — peaks should hold their shape, but the mixture should still move slightly.

Ingredients: Sour cream
Use cold cream straight from the fridge and a metal bowl, if you have one. If you don't have a mixer, you can whip the cream with a whisk, but it will take more time (5–7 minutes).
6

Add the whipped cream to the smooth cottage cheese by the spoonful and gently mix with a silicone spatula in an upward motion to maintain lightness. Then, pour in the warm melted gelatin in a thin stream while simultaneously stirring with a spoon in the center of the mixture to ensure it distributes well. The mixture should thicken slightly after a moment and be homogeneous.

Ingredients: Cottage cheese, Sour cream, Gelatin
Pour the gelatin in a thin stream and keep stirring to avoid lumps. If the gelatin is too hot, add a few tablespoons of the mixture to the gelatin, mix, and only then combine with the rest — this is tempering.
7

Pour the cheese mixture onto the chilled base and smooth the surface with a spatula. Place the leveled form in the refrigerator for at least 2 hours to allow the mixture to set (it should be cool and firm to the touch).

Ingredients: Cottage cheese
Cover the pan with foil so that the cheesecake does not absorb odors from the fridge. If you want to speed up the process, place the springform pan on a rack and set it in the coldest part of the fridge.

Strawberry cloud

8

Prepare the strawberry puree: wash 500 g of strawberries, hull them, and place them in a blender with 30 g of sugar and 1 tablespoon of lemon juice (from the remaining lemon). Blend until smooth. Taste and sweeten with the remaining sugar if necessary, keeping in mind that the cheese mixture is sweet.

Ingredients: Strawberry, Sugar, Lemon
Use a hand blender or a countertop blender. The puree can be strained through a sieve if you want to get rid of the seeds — this will make the cloud silkier.
9

Gelatin for the cloud: Sprinkle 6 g of gelatin into 30 ml of cold water, let it sit for 5–8 minutes to swell, then gently dissolve it (water bath). Mix the cooled gelatin in a thin stream with warm (not hot) strawberry puree, stirring constantly to achieve a smooth sauce. Set aside to cool slightly so as not to melt the concentrated cheese mixture.

Ingredients: Gelatin, Strawberry
If the puree is cold, gently heat it in the microwave for 10–15 seconds before adding the gelatin to prevent it from crystallizing into lumps.
10

Remove the chilled cheesecake from the refrigerator and evenly pour the cooled strawberry cloud over it. Smooth the surface with a spatula and return it to the refrigerator for at least 1 hour, until the cloud is firm.

Ingredients: Strawberry
Pour the puree from the center outwards to avoid spilling on the sides of the mold and to achieve an even layer.

Honey Crumble

11

Prepare the crumble: in a bowl, mix the flour, oats, the remaining 50 g of diced butter, 30 g of sugar (if you want a sweeter crumble), and a pinch of salt. Rub the ingredients with your fingers until clumps of varying sizes form — do not rub to complete smoothness, we want crunchy pieces.

Ingredients: Wheat flour, Oat flakes, Butter, Salt
Use cold butter for rubbing; the shorter you rub it, the more crumbly the pieces will be. It's best to do this with your fingers or two knives for cutting dough.
12

Preheat the oven to 170°C (fan 160°C). Spread the crumble on a baking sheet lined with parchment paper and bake for 12–15 minutes, stirring every 5 minutes, until golden and crispy. Towards the end of baking, drizzle the crumble with honey and quickly mix, then bake for another 2–3 minutes, until the honey lightly caramelizes with the flakes.

Ingredients: Oat flakes, Honey, Butter
Keep an eye on the crumble, as the oats and honey brown quickly. If you don't have an oven, you can sauté the crumble in a dry pan over medium heat, stirring often.

Assembly and decoration

13

Remove the cheesecake from the refrigerator, gently remove the springform ring. Evenly sprinkle the honey crumble on top of the cheesecake, add almond flakes (optional) and fresh strawberry halves around the edges. Garnish with mint leaves just before serving.

Ingredients: Honey, almond flake, Strawberry, mint
Use a wide spatula to lift and transfer the cheesecake to avoid damaging the sides. Additionally, you can add an almond flake for texture contrast.

Serving

14

Before slicing, wait 10–15 minutes after taking it out of the fridge so that the mixture softens slightly and is easier to cut. When slicing, use a long, sharp knife dipped in hot water and wipe the knife after each cut for clean slices.

Ingredients: Strawberry, mint
To cut clean slices, dip the knife in hot water and quickly cut in one motion. Serve chilled, but not icy — the full flavor is at a temperature of 8–12°C.

Fun Fact

💡

Cold cheesecake is a variation of the popular Polish cheesecake that gained popularity due to the use of gelatin and homogenized cheese, allowing for a no-bake dessert. The combination of fresh strawberries and honey refers to traditional summer flavors in Polish cuisine.

Best for

letnie przyjęcie piknik dobry deser po obiedzie

Tips

🍽️ Serving

Serve chilled, decorated with fresh strawberries and mint leaves. Use a long, sharp knife dipped in hot water for smooth slices. For an elegant presentation, place the cheesecake on a light plate and add a few drops of reduced strawberry puree around it.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Store the crumble separately in a sealed container for up to 3 days and add just before serving to keep it crispy. To reheat the crumble, bake for a few minutes at 160°C.

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