Recipe for: Cottage cheese cheesecake served cold with raspberry mousse and oat crumble - photo 1
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Recipe for: Cottage cheese cheesecake served cold with raspberry mousse and oat crumble

Desserts Cakes and Bakes 360 min Medium 0 views ~80.10 PLN * - (0)
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Description

Cottage cheese cheesecake served cold is a light, summer version of the traditional cheesecake, where the main role is played by chunky, aromatic cottage cheese combined with a sweet, slightly tangy whipped cream and natural raspberry puree. The dish has a rustic, countryside character thanks to the distinct texture of the cheese and the crunchy oat crumble, while the raspberry puree adds freshness and intense color. The cheesecake is served chilled, best enjoyed on a summer afternoon with a cup of mint tea or a glass of cool forest fruit compote. The balanced combination of creamy filling, fruity puree, and toasted crumble creates a contrast of textures and flavors — lightness, acidity, and sweetness with a hint of butter. The recipe uses seasonal raspberries and simple, readily available ingredients in Poland.

Ingredients Used

Ingredients (14)

Servings:
8
  • Cottage cheese 800 g
  • 30% heavy cream 200 g
  • Sugar 200 g
  • Gelatin 18 g
  • Biscuits 200 g
  • Butter 160 g
  • Oat flakes 100 g
  • Wheat flour 50 g
  • Raspberries 400 g
  • Lemon 0.6 pcs (~50 g)
  • Vanilla sugar 10 g
  • Water 90 ml
  • ✨ Optional
  • Powdered sugar 20 g
  • Mint 15 g
💰 Estimated dish cost: ~80.10 PLN (10.01 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the base: crush 200 g of biscuits into fine crumbs. You can use a food processor (pulse a few times) or place the biscuits in a ziplock bag and roll them with a rolling pin. In a saucepan, melt 100 g of butter over low heat – do not let it boil. In a large bowl, mix the crushed biscuits with the melted butter until you achieve a uniform, moist mixture. Line the bottom of a 24 cm springform pan with parchment paper and press the biscuit mixture evenly with your fingers or the bottom of a glass, forming a base about 1-1.5 cm high. Place in the refrigerator for at least 30 minutes to let the base firm up.

Ingredients: Butter
Use a 24 cm springform pan. If you don't have a food processor, place the biscuits in a sturdy bag and hit them with a rolling pin. Press the bottom firmly; otherwise, it will crumble when cutting.

Oat Crumble

2

Prepare the crumble: in a bowl, combine 100 g of oats, 50 g of all-purpose flour, and 40 g of sugar (take from the total amount), then add 60 g of cold butter cut into cubes. Rub the butter into the dry ingredients with your fingers until uneven clumps (crumble) form — it should be both fine and have a few larger pieces for crunch. Preheat the oven to 180°C and spread the crumble on a baking sheet lined with parchment paper. Bake for 10–12 minutes until golden, stirring halfway through to ensure even browning. Once baked, let it cool; it will harden and become crunchy.

Ingredients: Oat flakes, Wheat flour, Sugar, Butter
Use a grater or knife if you want smaller pieces of the flakes. For baking the crumble, a baking dish measuring 30×20 cm is best. Keep an eye on it, as the oats can burn quickly — stir after 6 minutes.

Cheese dough

3

Prepare the cheese mixture: in a blender or mixer bowl, place 800 g of farmer's cheese. Blend in pulses until you achieve a uniform but still slightly grainy texture (you don't need to make it completely smooth — this will emphasize the rustic character). In a separate bowl, whip 200 g of heavy cream on medium speed until stiff peaks form, starting with about 1–2 minutes and checking the consistency — the cream should form soft peaks. To the blended cheese, add 120 g of sugar (from the total), 10 g of vanilla sugar, and gently mix with a wooden spoon, then fold in the whipped cream with a spatula from the bottom up, so the mixture remains fluffy.

Ingredients: Cottage cheese, Sugar, Vanilla sugar
Use a hand blender or a mixer with a whisk attachment. Do not blend the cottage cheese too long on high speed to avoid overheating the product; mix gently when adding the cream to avoid curdling the mixture.
4

Prepare the gelatin for the mixture: in a small bowl, sprinkle 12 g of gelatin evenly over 60 ml of cold water; set aside for 5 minutes to let it swell. Then, heat the swollen gelatin in a water bath or in the microwave for a very short time (10–15 seconds) just until it dissolves — do not boil. Check that the gelatin is clear and free of lumps.

Ingredients: Gelatin, Water
Use a glass bowl and stir with a spoon. If the gelatin has not fully dissolved, a brief heating and stirring will solve the problem. Do not allow it to boil, as it will lose its gelling properties.
5

Soak the gelatin: take 2–3 tablespoons of the prepared cheese mixture and pour it into the melted gelatin, mixing vigorously to equalize the temperatures (tempering). Then slowly pour this mixture into the remaining cheese mixture, gently mixing with a spatula until evenly combined. The mixture after adding the gelatin should be liquid but cooler than hot; set aside for 10–15 minutes in a cool place – the mixture will start to thicken slightly.

Ingredients: Cottage cheese, Gelatin
Tempering prevents the formation of gelatin lumps in the mixture. Stir gently to avoid excessively aerating the cheese mixture.

Raspberry puree

6

Prepare the raspberry puree: in a saucepan over medium heat, place 400 g of raspberries, 80 g of sugar (from the total), and 15–30 g of lemon juice (squeezed from about half a lemon). Heat for 5–7 minutes, stirring occasionally, until the raspberries break down and release their juice. Remove from heat and strain through a fine sieve, pressing with a spoon to separate the seeds — you will get a smooth puree.

Ingredients: Raspberries, Sugar, Lemon
Use a wooden spoon and a fine sieve. If you are using frozen raspberries, first thaw them and drain the excess water. The puree should be smooth and aromatic.
7

Break the gelatin for the mousse: in a small bowl, sprinkle 6 g of gelatin with 30 ml of cold water and let it sit for 5 minutes. Then, gently heat the gelatin to dissolve it. Pour a little warm gelatin into the warm raspberry puree, mix vigorously, then add the rest and mix until smooth. Set aside to cool until the puree becomes slightly thickened but still liquid.

Ingredients: Gelatin, Water, Raspberries
If the puree is hot, wait a few minutes before adding the gelatin to prevent degradation of the gelatin. The mixture should still be liquid to spread easily.

Assembly and cooling

8

Assembly of the cheesecake: take the base out of the fridge. Pour about 2/3 of the cheese mixture onto the base and smooth it out evenly with a silicone spatula. Gently spoon half of the raspberry mousse onto the surface of the mixture, then drag a toothpick through it to create small swirls. Pour the remaining cheese mixture on top and smooth it out. Pour the remaining raspberry mousse on top and gently swirl with a toothpick again for a decorative pattern. Place the springform pan in the fridge for at least 4 hours (preferably overnight) until the mixture sets.

Ingredients: Cottage cheese, Sugar, Raspberries, Gelatin
Use a spatula or a wide spoon to evenly spread the mixture. Cooling is key — if the mixture is not well chilled, the cheesecake will not cut nicely.

Decoration and serving

9

Before serving, sprinkle the top of the cold cheesecake with cooled oat crumble and optionally lightly sifted powdered sugar. Decorate with mint leaves. Start cutting by soaking a long knife in hot water and drying it before each cut — this will give you clean slices.

Ingredients: Oat flakes, Powdered sugar, mint
Add the crumble just before serving to keep it crunchy. Use a sharp knife dipped in hot water for cutting and wipe it after each cut.

Fun Fact

💡

In traditional Polish cuisine, farmer's cheese was the basis for many desserts. No-bake cheesecake emerged as a practical solution during hot weather when using the oven was undesirable — fresh raspberries from the gardens were often used as a fruit addition.

Best for

letnie przyjęcie w ogrodzie piknik family dinner przyjęcie z okazji imienin

Tips

🍽️ Serving

Serve chilled, cut into portions 2–3 cm wide. Add the crumble just before serving to maintain its crunchiness. Mint tea, rhubarb compote, or slightly chilled dessert white wine pair well with the cheesecake.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Keep the crumble separately in an airtight jar for up to 5 days and add it just before serving. It is not suitable for reheating — just take it out of the refrigerator 15–20 minutes before serving to let it soften slightly.

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