Recipe for: Cold cheesecake with cottage cheese and strawberry-rhubarb jelly - photo 1
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Recipe for: Cold cheesecake with cottage cheese and strawberry-rhubarb jelly

Desserts Vegetarian Dishes 50 min Medium 24 wyświetleń ~49.85 PLN - (0)
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Description

A delicate no-bake cheesecake prepared on a crunchy biscuit base, with a creamy filling made from curd and cream, and a spring-like, slightly tangy layer of strawberries and rhubarb. The dish combines traditional Polish curd with seasonal fruits, offering a contrast of sweetness and tartness, while the light texture makes the dessert fresh and impressive. Perfect for May gatherings, family afternoon teas, and as a summer finale to a meal. Serve chilled, decorated with mint leaves or a dollop of natural yogurt.

Ingredients Used

Ingredients (13)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 600 g
  • 30% heavy cream 200 g
  • Powdered sugar 80 g
  • Vanilla sugar 10 g
  • Lemon 1 szt. (~80 g)
  • Agar-agar 6 g
  • Strawberry 300 g
  • Rhubarb 200 g
  • Sugar 50 g
  • ✨ Opcjonalne
  • Natural yogurt 100 g
  • Fresh mint 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~49.85 PLN (6.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare a mold with a diameter of 22-24 cm (preferably a removable bottom). Line the bottom with parchment paper. Place the biscuits in a large bowl and crush them into fine crumbs: you can use a blender in short pulses (a few 1-2 second bursts) or put them in a bag and crush with a rolling pin. Do not leave large pieces.

Use a 22-24 cm springform pan. If you don't have a blender, place the biscuits in thick foil and hit them evenly with a rolling pin.
2

Melt the butter in a small saucepan over low heat or in the microwave (heat for 10-15 seconds until melted, do not boil). Pour the cooled butter into the crushed biscuits and mix with a spoon until all the crumbs are evenly moist and can be pressed firmly.

Ingredients: Butter
Use a wooden spoon or silicone spatula. Do not pour hot butter directly onto the biscuits (it may cause clumping); let it cool slightly.
3

Evenly spread the cookie dough on the bottom of the pan and press it down with a glass or spoon to create a tight, flat base. Place the pan in the refrigerator for 10-15 minutes to allow the butter to firm up and the base to set.

Ingredients: Butter
Firmly press down with a flat-bottomed glass – the base should be even and compact, not crumble when touched.

Cheese dough

4

If the cottage cheese is grainy, grind it twice in a meat grinder or blend it with a blender until smooth. Transfer the cottage cheese to a large bowl. Add powdered sugar and vanilla sugar. Start beating with a mixer on low speed, gradually increasing the speed until the mixture is smooth (about 2-3 minutes).

Ingredients: Cottage cheese, Powdered sugar, Vanilla sugar
Use a hand mixer or a stand mixer with flat beaters. If you don't have a mixer, whisk vigorously for 5-7 minutes.
5

In a separate bowl, pour in the 30% cream (chilled) and whip it until stiff — the completely stiff peaks should form soft tips (about 2-3 minutes on medium speed). Then gently fold the whipped cream into the cheese mixture using a spatula, making movements from the bottom to the top to keep the mixture fluffy.

Ingredients: Cottage cheese
Use a cold metal or glass bowl and chilled cream; warm cream will not whip properly. Do not mix too vigorously after adding the cream – you will lose the fluffiness.
6

Grate the lemon zest and squeeze out the juice (strain out any seeds). Add the juice and zest to the cheese mixture and gently mix. Taste the mixture and sweeten with a small amount of powdered sugar if necessary.

Ingredients: Lemon, Powdered sugar, Cottage cheese
Use a fine grater for the zest; avoid the white part of the peel (it's bitter). Add the juice gradually and taste.
7

Dissolve the agar-agar in 40-50 ml of cold water (measured in a small glass) and set aside for 1 minute. Then, heat the mixture in a small saucepan until boiling, stirring until the powder is completely dissolved and the liquid starts to boil (about 1-2 minutes after boiling). Remove from heat and let cool for 1 minute, then combine 2-3 tablespoons of the hot liquid with a tablespoon of the cheese mixture, stirring vigorously to equalize the temperature (to prevent lumps). Then pour the entire agar mixture into the cheese mixture and quickly but gently mix.

Ingredients: Agar-agar
Use a small saucepan and a whisk. The agar needs to be brought to a boil to activate its gelling properties. This step is crucial - if the agar does not boil, the mixture may not set.

Fruit jelly

8

Wash the strawberries and remove the stems, cutting the larger ones into quarters. Peel the rhubarb thinly and cut it into 1-2 cm pieces. Place the fruits in a saucepan, add sugar and lemon juice (if needed). Cook over medium heat, stirring occasionally, until the rhubarb softens and the strawberries release their juice – about 6-8 minutes. The mixture should be soft but not completely overcooked.

Ingredients: Strawberry, Rhubarb, Sugar, Lemon
Use a wide saucepan to heat the fruit evenly. If you want a smooth jelly, you can blend some of the fruit with a blender.
9

To the still hot fruit mixture, add 4 g of agar-agar dissolved in 30 ml of cold water and bring to a boil together for 1-2 minutes, stirring constantly. Remove from heat – if you want a smooth consistency, briefly blend with an immersion blender. Set aside to cool slightly (it should be warm, not hot).

Ingredients: Agar-agar, Strawberry, Rhubarb, Sugar
The agar and jelly must also be brought to a boil. If the fruits release a lot of juice, shorten the blending time to avoid thinning the gel.

Assembly

10

Remove the mold from the refrigerator. Pour the cheese mixture onto the chilled base and spread it evenly with a spatula. The mixture should have a thick but pourable consistency. Gently tap the mold on the countertop a few times to remove air bubbles and level the surface.

Ingredients: Cottage cheese, Agar-agar, Lemon
Use a silicone spatula or a wide spoon. Do not pour the mixture if it is too hot – wait 1-2 minutes after adding the agar to avoid uneven settling.
11

On the surface of the cheese mixture, use a spoon to add the cooled (but still liquid) fruit mixture – you can pour it in the center to let it spread on its own, or make a few localized dollops. Gently spread it out to a thickness of 1-2 mm, without mixing it with the cheese mixture, to create a distinct fruit layer.

Ingredients: Strawberry, Rhubarb, Sugar
Work quickly: the jelly will start to set after a few minutes. If you want a clearer layer, strain the fruit mixture from the fruit pieces before pouring.

Cooling and serving

12

Place the cheesecake in the refrigerator for at least 3-4 hours, preferably overnight. Agar-agar sets at room temperature, but achieves its full structure after cooling — the cheesecake will be stable and easy to slice.

Place the mold on a flat shelf in the refrigerator. Avoid placing hot dishes next to the cheesecake to prevent changing the cooling temperature.
13

Before serving, run a knife along the inner edge of the mold, remove the mold, and transfer the cheesecake to a plate. Optionally, decorate with a dollop of natural yogurt and fresh mint leaves.

Ingredients: Natural yogurt, Fresh mint
Use a long, thin knife dipped in hot water and wipe the blade after each cut to achieve even slices.

Fun Fact

💡

Cold cheesecake is an extension of traditional Polish baked cheesecakes; by using agar-agar (derived from seaweed), we obtain a vegetarian alternative to gelatin, known and used in Asia for centuries.

Best for

majówka rodzinne przyjęcie podwieczorek wiosenny

Tips

🍽️ Serving

Serve the cheesecake well chilled; when cutting, dip the knife in hot water and wipe it to ensure clean slices. Fresh strawberries and mint leaves or a light sauce with a splash of lemon juice will be a perfect complement. If you want a stronger fruity accent, serve warm strawberry jam on the side.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in a closed container for 3-4 days. Do not freeze - agar-agar changes consistency after thawing. If the cheesecake becomes slightly watery at the bottom, drain the excess liquid while slicing.

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