Recipe for: Cold cheesecake with strawberry-rhubarb compote - photo 1
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Recipe for: Cold cheesecake with strawberry-rhubarb compote

Desserts May Day 240 min Medium 6 wyświetleń ~59.21 PLN - (0)
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Description

A delicate no-bake cheesecake with a seasonal, slightly tart rhubarb and strawberry compote. The base made of buttery cookies creates a golden, crunchy foundation, while the filling of cottage cheese and cream is velvety, slightly sweet, and refreshing thanks to the lemon. The compote adds a spring character — red spots of strawberries balanced by the flavor of rhubarb. Perfect for a May picnic, a garden party, or as a dessert after a light lunch. Serve well chilled, decorated with fresh strawberries and mint leaves for a contrast of colors and aromas.

Ingredients Used

Ingredients (13)

Servings:
10
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 700 g
  • 30% heavy cream 200 g
  • Powdered sugar 100 g
  • Gelatin 12 g
  • Water 60 ml
  • Strawberry 400 g
  • Rhubarb 300 g
  • Sugar 80 g
  • Lemon 0.9 szt. (~70 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~59.21 PLN (5.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the base

1

Prepare a 24–26 cm diameter springform pan. Line the bottom with parchment paper. Place the biscuits in a large plastic bag or bowl and crush them with a rolling pin into fine crumbs (there should be no large pieces). Melt the butter in a small saucepan or in the microwave and let it cool for 1–2 minutes. Mix the crushed biscuits with the melted butter evenly until the mixture resembles wet sand.

Ingredients: Butter
Use a rolling pin or a pestle. If you don't have parchment paper, grease the bottom of the pan with a thin layer of butter. Tool: medium-sized bowl, rolling pin. Note: the biscuits must be well crushed, otherwise the base will crumble when cutting.
2

Press the biscuit-butter mixture into the bottom of the pan. Using a spoon with a flat surface or your hand covered with plastic wrap, press the mixture evenly so that it is about 0.8–1 cm thick and compact. Place the pan in the refrigerator for at least 15 minutes to allow the base to set.

Ingredients: Butter
It's best to press the mixture from the center outwards to avoid air bubbles. Tool: leveling spoon or a flattened hand wrapped in plastic wrap. Cooling: at least 15 minutes.

Strawberry-Rhubarb Compote

3

Peel the rhubarb of its outer fibers, and cut it into pieces of 1.5–2 cm. Wash the strawberries, remove the stems; set aside 6–8 pieces for decoration (about 120 g). Cut the remaining strawberries into quarters. In a pot with a diameter of 18–20 cm, place the rhubarb, cut strawberries, 80 g of sugar, and 2 tablespoons (about 30 ml) of water. Heat over medium heat, stirring, until the sugar dissolves and the fruits start to release their juice — about 6–8 minutes. Reduce the heat and cook for 6–8 minutes, until the rhubarb is soft and the strawberries are partially broken down. Add the juice of half a lemon (about 35 g) and stir.

Ingredients: Rhubarb, Strawberry, Sugar, Lemon
Use a wide saucepan so the fruits have space and don't boil over. Tools: wooden spoon, knife, cutting board. Check the softness of the rhubarb with a fork — it should easily break apart but not fall apart completely.
4

If you want a smoother consistency, blend half of the compote with an immersion blender until smooth (about 20–30 seconds), and leave the other half with pieces of fruit for decoration. Set the compote aside to cool to room temperature (about 20–30 minutes).

Ingredients: Rhubarb, Strawberry
Use an immersion blender, holding it steady. Be careful with the hot liquid — blend in short bursts. Additionally, you can pour off 100 g of the compote and mix it with the cheese mixture for a marbled effect.

Soaking and dissolving gelatin

5

Pour the gelatin into a small bowl and evenly sprinkle it with cold water. Let it sit for 5 minutes to swell (the surface will become gel-like). Then, place the bowl over a pot of gently simmering water (water bath) and stir with a teaspoon until the gelatin completely dissolves and becomes clear — the temperature should be around 40°C, do not boil the gelatin (about 30–60 seconds).

Ingredients: Gelatin, Water
Use a small, heatproof bowl and a pot for a water bath. Check the dissolution — there should be no lumps or cloudy sediment. If you don't have gelatin, use agar-agar: dissolve 6 g of agar-agar in 150 ml of liquid and cook for 1–2 minutes according to the manufacturer's instructions (the binding process will change).

Cheese dough

6

Place the cottage cheese in a large bowl. If it is grainy, pass it through a sieve or blend it with a hand mixer until smooth (about 1–2 minutes). Add the powdered sugar and a pinch of salt, then pour in the chilled 30% cream and the juice from half a lemon (the rest can be used for compote). Whip with a mixer on medium speed for 2–3 minutes until the mixture is silky and uniform.

Ingredients: Cottage cheese, Powdered sugar, Salt, Lemon
Use a stand mixer with a whisk attachment or a hand mixer. If the mixture is too thick, add 1–2 tablespoons more of cream. Tools: mixer, sieve (optional), large bowl. Avoid over-whipping — just smooth and aerate the mixture.
7

Check the temperature of the melted gelatin (it should be warm, but not hot). Pour the gelatin in a thin stream into the cheese mixture while continuously mixing with a hand mixer on low speed, so that the gelatin is evenly distributed. If you want a marbled effect, take 150 g of the cheese mixture and place it in a separate bowl, then combine it with 100 g of cooled compote, mixing gently.

Ingredients: Gelatin, Cottage cheese, Strawberry
Pour the gelatin slowly to avoid it clumping in the thicker part of the mixture. Tool: measuring cup, mixer. Check the consistency: the mixture after mixing should be smooth and slightly runny — not hard or watery.

Assembly

8

Take the base out of the fridge. Spread a thin layer (about 150 g) of cooled compote on the bottom, leaving the rest for the top. Pour most of the cheese mixture (about 80%) on top, and if you prepared a marbled version, spoon it on top in several places and gently swirl with a toothpick to create patterns. Smooth the surface with a spatula. Finally, you can pour the remaining mixture and add the rest of the compote in the form of spots or layers — depending on your preference.

Ingredients: Cottage cheese, Strawberry, Rhubarb
Use a wide silicone spatula to smooth the mixture. If you want a perfectly smooth surface, dip the spatula in hot water, dry it, and smooth it out. After pouring the mixture, place the mold in the refrigerator.

Cooling and binding

9

Place the cheesecake in the refrigerator and chill for at least 3 hours, preferably 4–6 hours or overnight — the filling must set completely. After 1 hour, check if the top is starting to firm up; the correct consistency is no liquid spots when touched with a finger (the finger should be dry or slightly moist from the filling, but without a sticky liquid layer).

Ingredients: Cottage cheese, Gelatin
Place the mold on a flat shelf in the refrigerator, not against the back wall, to avoid rapid temperature changes. Do not cover the freshly poured cheesecake directly — use a tall lid or carefully cover it with thin plastic wrap, ensuring it does not touch the surface.

Finishing and serving

10

Once set, remove the cheesecake from the mold. Spread the remaining compote on top (if it is liquid, lightly drain the excess juice), arrange the sliced strawberries and mint leaves decoratively. Let it sit for 10–15 minutes at room temperature before cutting, so that the knife can cut through the slice more easily without crumbling the bottom.

Ingredients: Strawberry, Fresh mint, Rhubarb
For slicing, use a long, sharp knife dipped in hot water every few cuts and wipe it dry — you will achieve even slices. Tool: chef's knife, cutting board. Additionally, you can sprinkle with lemon zest.

Fun Fact

💡

Cold cheesecake became popular in Poland in the 20th century when it became easier to buy cottage cheese and gelatin — this made it possible to prepare light no-bake cakes, perfect for the May heat.

Best for

piknik przyjęcie w ogrodzie majówka deser po lekkim obiedzie

Tips

🍽️ Serving

Serve well chilled. When slicing, dip the knife in hot water and dry it to ensure smooth slices. For a contrast in texture, add toasted almonds or crushed cookies when serving. A light sparkling wine or mint tea pairs well with cheesecake.

🥡 Storage

Store in the refrigerator covered for up to 3 days. Freezing is not recommended as it will change the texture of the filling and compote. If you want to prepare in advance, make the base and compote the day before, and mix the cheese filling just before assembling.

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