QiMeal
Sernik Na Zimno z owocami
Sernik Na Zimno z owocami · ready in 5 h 8 min · 10 servings · 550 kcal per serving · medium · 11 ingredients
A classic Polish no-bake cheesecake: creamy blended cottage cheese on a buttery biscuit base, finished with fresh berries and a glossy fruit-set glaze.
- Prep
- 53 min
- Cook
- 15 min
- Total
- 5 h 8 min
- Serves
- 10
- kcal
- 550
- Difficulty
- medium
Ingredients · 10 servings
- 1000 gCottage cheese, well drained
- 22 gGelatin, divided
- 200 mlMilk, warmed
- 180 gSugar, divided
- 100 gButter, melted
- 250 gDigestive biscuit, crushed
- 400 mlHeavy cream, well chilled
- 500 gStrawberry, hulled and divided
- 150 gRaspberry, rinsed
- 150 gBlueberry, rinsed
- 120 mlWater
Equipment
refrigerator, stovetop, blender, 24 cm springform pan, mixing bowl, saucepan, hand mixer, spatula, kitchen scale, sieve, glass, whisk
Instructions
- Prepare Station
Gather ingredients, a 24 cm springform pan, bowl, saucepan, blender, mixer, spatula, scale, sieve, and refrigerator space before starting. · 10 min
What to look for: Everything is measured, chilled where needed, and within reach.
- Press Biscuit Base
Crush digestive biscuits finely, mix with melted butter, and press firmly into the lined 24 cm springform pan; refrigerate while you prepare the filling. · 15 min
What to look for: The base looks even, compact, and holds together when pressed.
- Dissolve Gelatin
Sprinkle 16 g gelatin over warm milk, stir until fully dissolved, and let it cool until fluid but no longer hot. · 5 min
What to look for: The milk mixture is clear and smooth, with no visible gelatin grains.
- Blend Cheese Smooth
Blend cottage cheese with 130 g sugar until completely smooth, scraping the bowl as needed so the filling has no visible curds. · 5 min
What to look for: The cheese mixture is glossy, thick, and free of visible curds.
- Fold Cream In
Whip heavy cream to soft peaks, then fold it into the cheese mixture with the cooled milk gelatin until evenly creamy. · 8 min
What to look for: The filling is airy, pale, and evenly blended without streaks.
- Set Cheese Layer
Pour filling over the chilled biscuit base, level the top with a spatula, cover, and refrigerate for 2 hours until just set. · 2 h
What to look for: The surface is level and barely wobbles when the pan is moved.
- Make Fruit Glaze
Blend 200 g strawberry with water and 50 g sugar, warm gently, dissolve remaining 6 g gelatin, and cool until syrupy. · 10 min
What to look for: The glaze is smooth, glossy, and lightly thickened but still pourable.
- Top With Fruit
Arrange remaining strawberry, raspberry, and blueberry over the set cheesecake, then spoon the cooled fruit glaze in a thin, even layer. · 10 min
What to look for: The fruit is evenly spaced and lightly coated with glossy glaze.
- Chill Until Firm
Chill the cheesecake for another 2 hours so the fruit glaze sets cleanly before you release the springform ring. · 2 h
What to look for: The glaze is shiny, set, and does not run when the pan is tilted.
- Serve Cold Slices
Serve the chilled cheesecake in 10 neat slices, releasing the ring just before cutting so the glossy fruit stays intact. · 5 min
What to look for: Each slice shows a compact biscuit base, creamy filling, and bright fruit top.
Nutrition (per serving)
| kcal | 550 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 48 g |
| of which sugars | 32 g |
| Fat | 33 g |
| of which saturated | 19 g |
| Fibre | 3 g |
| Sodium | 515 mg |
Nutri-ScoreD
Allergens
Contains: milk, gluten
Ingredient substitutions
Milk
- Water: Use only if needed; the filling will taste less milky.
Butter
- Sunflower oil: The biscuit base will be less buttery and slightly looser.
Strawberry
- Raspberry: Use for a sharper, more tart fruit topping.
Raspberry
- Strawberry: Slice the strawberries so they sit evenly on the cheesecake.
Blueberry
- Raspberry: Use when you want a more traditional red berry finish.
Water
- Milk: Not classic for the fruit glaze, but it will dissolve the gelatin.
