Polish no-bake cheesecake with peaches and jelly
A light cheesecake of ground farmer's cheese and whipped cream on a biscuit base, with peaches set in jelly. No oven, but gelatin, which has one rule: dissolve it warm, add it to a room-temperature mass, never hot into cold. Made the day before.
Your own work in that: 50 min.
- Base 15 min
- Cheese mass 25 min
- Setting 120 min
- Peaches and jelly 10 min
- Setting 120 min
Step by step
0 / 7 doneMake the base
Grind the biscuits, mix with the melted butter, tip into a paper-lined 24 cm springform and press flat with the base of a glass. Refrigerate.
Ingredients: 180 g butter biscuits · 70 g butter
Buttered crumbs, pressedSoak and dissolve the gelatin
Cover the gelatin for the mass with 100 ml cold water and leave 10 minutes to swell. Then warm it in a water bath or 20 seconds in the microwave until dissolved and clear. Do not boil. Set aside to cool to lukewarm.
TipBoiled gelatin loses its strength. Hot gelatin poured into a cold mass sets into threads. Lukewarm into a room-temperature mass: no surprises.
Swollen, then dissolved, lukewarmBeat the cheese
Take the cheese out of the fridge an hour ahead so it is at room temperature. Beat it with the icing sugar, vanilla sugar and lemon juice until smooth, 2 minutes.
Ingredients: 750 g ground farmer's cheese (twaróg sernikowy) · 400 ml whipping cream (30%) · 120 g icing sugar · 1 tbsp vanilla sugar · 5 tsp powdered gelatin · 100 ml water · ½ pcs lemon, juice
Cheese smooth, sweet, with lemonWhip the cream and combine
Whip the cold cream stiff. Stir 2–3 tablespoons of the cheese mass into the lukewarm gelatin, then pour it into the cheese in a thin stream while mixing on low. Then fold in the whipped cream with a spatula, gently, so the mass stays airy.
TipOrder matters: gelatin into the cheese, then the cream. The other way round the cream collapses.
Gelatin, then whipped cream, gentlyPour over the base and chill
Pour the mass over the base and level it. Into the fridge for 2 hours, until the surface sets enough to hold the fruit.
Mass levelled, settingPeaches and jelly
About 30 minutes before the mass has finished chilling, make the jelly: cover 2 teaspoons of gelatin with 50 ml cold water and leave 10 minutes. Drain the peaches (keep the syrup). Top the syrup up with water to 400 ml, heat with the sugar (do not boil) and dissolve the swollen gelatin in it. Slice the peaches and arrange in a fan on the set mass. Cool the jelly until it begins to thicken, then spoon carefully over the fruit.
Ingredients: 1 pcs tinned peaches · 2 tsp powdered gelatin · 2 tbsp sugar · 400 ml peach syrup topped up with water
TipRunny jelly soaks into the mass and makes holes. Thickening jelly, syrupy, stays on top.
Thickening jelly, spooned over the fruitChill through
Into the fridge for 2 hours, ideally overnight. Before serving run a knife around the rim and release the ring. Slice with a knife dipped in hot water.
Three clean layers after a night in the fridge
Before you start
Other fruit
Strawberries, raspberries, tinned mandarins. Raw kiwi and fresh pineapple do not work under the jelly — they contain an enzyme that breaks down gelatin, so the jelly around them won't set; arrange them on top just before serving instead. In winter, plain lemon jelly without fruit.
Without the jelly layer
Fruit on the mass just before serving and a sprinkle of crushed biscuits. Simpler, less festive.
The mass didn't set
Too little gelatin or too little time. A no-bake cheesecake needs at least 4 hours in the fridge — do not release the ring before then.
