White Chocolate and Raspberry Cheesecake (No-Bake) - photo 1
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White Chocolate and Raspberry Cheesecake (No-Bake)

Desserts Cakes and Bakes 45 min Medium 18 wyświetleń ~68.85 PLN - (0)
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Description

Creamy cheesecake with white chocolate and raspberries in a modern Polish style — a light cheese filling on a crunchy biscuit base, with intense raspberry coulis and fresh raspberries as an accent. This is a no-bake cheesecake: the filling is stabilized with gelatin, which shortens preparation time and eliminates baking. It pairs perfectly with afternoon coffee, elegant desserts at a party, or as a light finale to a holiday dinner. The flavor combines the sweetness of white chocolate and the creaminess of the cheese with the light acidity of raspberries, while the appearance features a contrast of white and intense red. It can be served with whipped cream or additional fresh fruits.

Ingredients Used

Ingredients (13)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 800 g
  • Sugar 120 g
  • 30% heavy cream 200 g
  • White chocolate 200 g
  • Gelatin 10 g
  • Water 40 ml
  • Raspberry 250 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla bean 1 szt. (~5 g)
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~68.85 PLN (8.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place the biscuits in a ziplock bag and crush them with a rolling pin into fine crumbs (you can also grind them in a food processor into a medium-fine crumble). Transfer the crumbs to a large bowl. Melt the butter in a small saucepan over low heat (do not let it boil). Pour the melted butter into the crumbs and mix with a spoon until all the crumbs are moist and slightly stick together when pressed in your hand.

Ingredients: Butter
Use a rolling pin or food processor. Best form: a 22 cm diameter springform pan; line the bottom with baking paper. Do not overheat the butter — it should just be melted.
2

Line the bottom of the springform pan: evenly spread the crumb mixture on the bottom of the pan and press down with a glass or your hand, creating a compact layer about 7–8 mm thick. Place the pan in the freezer for at least 10 minutes to allow the base to harden — this will help set the mixture more quickly in the next step.

Press the bottom firmly — the denser it is, the less it crumbles when cutting. If you don't have a freezer, place the pan in the fridge for 20–30 minutes.

Preparing the gelatin

3

Soak the gelatin: sprinkle the gelatin into a small bowl and pour in 40 ml of cold water. Let it sit for 5–8 minutes until it swells and becomes jelly-like. After soaking, dissolve the gelatin: place the bowl over a pot of gently boiling water (water bath) and stir until the gelatin becomes clear and liquid — hold it for a maximum of a few seconds at a temperature of about 40–50°C. Do not boil the gelatin!

Ingredients: Gelatin, Water
Use a small, heatproof bowl for the water bath. If using a microwave, heat in 5–7 second intervals to prevent the gelatin from boiling. The finished gelatin should be clear and lump-free.

Cheese mixture — chocolate

4

Melt the white chocolate: in a small saucepan, heat 100 ml of cream (do not let it boil — it should be hot, just starting to steam). Remove from heat, add broken white chocolate and stir with a wooden spoon until the chocolate melts and a smooth, shiny mixture forms. Set aside to cool slightly (to about 40–45°C) — the mixture should not be hot when combining with the gelatin and cottage cheese.

Ingredients: White chocolate
Use a saucepan with a thick bottom or a water bath to prevent the chocolate from burning. If the chocolate doesn't want to melt, add a few more tablespoons of cream and stir vigorously.

Cheese mixture — mixing

5

Prepare the cheese mixture: transfer the cottage cheese to a large bowl. Add sugar, a pinch of salt, and the seeds from the vanilla pod (if using — split the pod lengthwise and scrape out the seeds). Use a mixer on low speed or a hand whisk and mix for 1–2 minutes until the mixture is smooth and uniform (do not overdo it with high speeds to avoid excessively aerating the mixture).

Ingredients: Cottage cheese, Sugar, Salt, Vanilla bean
The best is a hand mixer or a stand mixer set to low speed; if the cottage cheese is very lumpy, blend for a shorter time and then pass it through a sieve for perfect smoothness.

Cheese mixture — combining ingredients

6

To the cooled chocolate and cream mixture, gradually add the cheese mixture by spoonfuls, gently mixing with a mixer on the lowest speed or with a spatula, until the cheese mixture is evenly colored and has a silky texture. Then, very slowly pour the dissolved, still warm gelatin in a thin stream into the mixture, while continuously stirring (important: the gelatin must not be hot, nor should it be poured into a very cold mixture — it’s best if the mixture is at a temperature of about 30–35°C). Finally, add the remaining 100 ml of cream (lightly whipped to the consistency of heavy cream, but not stiff) and gently mix with a spatula.

Ingredients: White chocolate, Gelatin, Cottage cheese
If the gelatin sets immediately after adding, it was too hot — the mixture may curdle. If the mixture is too liquid, place the mold in the freezer for a moment before proceeding.

Raspberry coulis

7

Prepare the raspberry sauce (coulis): Place 200 g of raspberries in a small saucepan with 20–30 g of sugar (you can taste and adjust to your preference) and the juice of half a lemon (about 15–20 g of juice). Heat over medium heat for 3–5 minutes until the fruit releases its juice and the mixture starts to reduce. Strain the hot raspberries through a fine sieve to separate the seeds — you will be left with a smooth, shiny sauce. Set aside to cool.

Ingredients: Raspberry, Sugar, Lemon
Use a fine mesh strainer and a wooden spoon for puréeing. You can use frozen raspberries for the coulis — thaw them first and drain excess water.

Assembly

8

Assembling the cheesecake: take the base out of the freezer. Pour about 2/3 of the cheese mixture onto it and spread it evenly with a spatula. Gently place the remaining raspberries (about 50 g) on top of the layer (do not press them too deeply so they don't discolor the entire mixture). Pour the rest of the mixture over the laid-out fruit and smooth the surface. On top, place a few tablespoons of cooled coulis and create gentle swirled patterns with a toothpick for a marbled effect.

Ingredients: Cottage cheese, Raspberry, White chocolate
Work quickly but carefully — the mixture starts to set as it cools. Use a wide spatula to smooth the surface.

Cooling and serving

9

Place the cheesecake in the freezer for about 45 minutes so that the gelatin quickly binds the mixture and the cheesecake can be cut into clean slices. After 45 minutes, transfer the pan to the refrigerator for at least another 30 minutes if you want a softer texture (optionally, you can chill the cheesecake completely for 3–4 hours in the refrigerator). Before serving, detach the springform ring and transfer the cheesecake to a plate. Drizzle the top with the remaining coulis and decorate with fresh raspberries. If you are using powdered sugar — lightly dust just before serving.

Ingredients: Raspberry, Powdered sugar, Lemon
Quick cooling in the freezer reduces the preparation time to about 45 minutes, but longer cooling in the refrigerator improves the texture. Use a warm knife, carefully wipe it between cuts to keep the slices clean.

Slicing and serving

10

Slicing: before each cut, dip the knife in hot water, dry it with a cloth, and make a confident cut in one smooth motion. Repeat for each slice. Serve the pieces chilled; you can add an extra teaspoon of coulis to the plate and a portion of whipped cream as an option.

Use sharp, long knives to cut the cheesecake. If the slices crumble, it means the cheesecake wasn't chilled enough — chill it longer.

Fun Fact

💡

Cheesecake is one of the oldest cakes known in Europe — its original versions were baked in ancient Greece. In Polish tradition, cottage cheese plays a central role, and modern versions often combine classic cottage cheese with creamy white chocolate.

Best for

urodziny święta kolacja we dwoje przyjęcie

Tips

🍽️ Serving

Serve the cheesecake well chilled; decorate with fresh raspberries just before serving to maintain their firmness. A slightly bitter coffee and fruit tea pair well with the cheesecake. For a more elegant effect, serve each slice with an extra drop of coulis and a mint leaf.

🥡 Storage

Store the cheesecake covered with plastic wrap in the refrigerator for up to 3 days. You can chill it faster in the freezer (for a short 45–60 minutes), but do not freeze it for longer than a few hours — excessive freezing will change the texture. To slightly warm up the texture before serving, take it out of the refrigerator 10–15 minutes in advance.

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