Polish no-bake cheesecake with fruit jelly
This no-bake cheesecake has a creamy cheese filling and a fruit jelly topping. Gradually combining the gelatine with the cheese and chilling each layer helps the dessert slice neatly and keeps the jelly from running off. Use a 24 cm springform tin and clear a flat shelf in the fridge.
Ingredients
Base and filling
- 180 g plain biscuits
- 80 g butter
- 1 kg smooth cheesecake twaróg
- 200 ml cream, 30% fat, well chilled
- 100 g icing sugar
- 1 teaspoon vanilla extract or vanilla sugar
- 20 g powdered gelatine
- 100 ml cold water for the gelatine
Topping
- 1 packet fruit jelly intended for 500 ml water
- 400 ml hot water
- 250 g strawberries or raspberries
Method
- Line the base of the springform tin with baking paper. Finely crush the biscuits or process them in a food processor. Melt the butter, cool slightly and mix with the crumbs. Press into the tin with a spoon and chill while making the filling.
- Sprinkle the gelatine into 100 ml cold water, stir and leave for about 10 minutes to swell. Heat gently, stirring just until dissolved. Do not boil. Set aside for a few minutes until warm but not hot.
- Briefly mix the twaróg with the icing sugar and vanilla. In a separate bowl, whip the cold cream until fluffy and softly peaked. Do not overwhip or it may split.
- Add the cheese mixture to the dissolved gelatine a spoonful at a time, stirring vigorously after each addition. Once smooth and a little cooler, pour it in a thin stream into the remaining cheese, stirring constantly. Gently fold in the whipped cream.
- Spread the filling over the chilled base and level it. Refrigerate for at least 2 hours, until the top is firm enough to hold the fruit.
- Dissolve the jelly in 400 ml hot water following the packet instructions. Leave to cool completely, then chill until it begins to thicken. It should still be pourable, but not as liquid as water.
- Wash and thoroughly dry the fruit. Cut up larger strawberries. Arrange on the filling and carefully spoon the thickening jelly over them. Refrigerate for another 3-4 hours, until both centre and topping are firm.
Time and servings
Hands-on preparation takes about 30 minutes. Chilling takes at least 5-6 hours, so making it the day before serving is convenient. A 24 cm tin makes about 12 servings.
Tips and variations
- Temperature: Take the cheese out of the fridge shortly before mixing so it is not ice cold. Keep the cream chilled until whipping. A large temperature difference can cause gelatine lumps.
- Smooth filling: Use smooth, thick twaróg. If using ordinary twaróg, grind it several times. A runny cheese mixture may need a different recipe and amount of gelatine.
- Fruit: Blueberries or drained canned peaches also work. Fresh kiwi and pineapple can interfere with the jelly setting, so choose other fruit for this recipe.
- Slicing: Gently loosen the cheesecake with a thin knife before removing the tin's ring. Dip the slicing knife in warm water and wipe it after each slice for neater layers.
FAQ
Why are there gelatine lumps in the filling?
The gelatine may have been too cool or added directly to cold cheese. Next time, mix it with a few spoonfuls of filling first, then pour it into the bowl while stirring continuously.
Can I make it without a base?
Yes. Line the tin base with paper and pour in the filling. Once set, the dessert will be more delicate to move, so it is best sliced on the tin base.
How long does it keep?
Keep it covered in the fridge and eat within 2-3 days. Do not leave it at room temperature for long, especially with fresh fruit on top.