In a separate bowl combine 3 tbsps ofith 2 tbsps of cold water. Stir it well until all the crystals dissolve.
Part V – Add It To The Cheese Mixture
Combine the gelatin with the cheese mixture and beat the batter once more. Make sure that the gelatin is well incorporated into it.
Part VI – Pour The Mixture Into An 8” Round Pan
Line an th parchment paper. This will prevent the Polish cold cheesecake from sticking to the bottom. It makes it extremely easy to remove the cake once it has set. Pour the mixture into the pan.
Part VII – Refrigerate For One Hour
Part VIII – Place Pitted Fruits And Cover With Cold Jelly
Place washed fruits on top of the Polish cold cheesecake
Place washed fruits on top of the Polish cold cheesecake
Once the Polish cold cheesecake has set, place washed and pitted fruits on it. Cover the entire top with cold jelly.
Part IX – Refrigerate For At Least 3 Hours. Serve Cold.
Served the cheesecake cold
Served the cheesecake cold
FAQ’s About Making Polish Cold Cheesecake
Do I Really Need To Use Parchment Paper?
Unlike other cakes where you oil the baking pan, Polish cheesecake is soft in texture. This means that even after it sets you want to be really gentle when removing it. Parchment paper makes this process extremely easy and it is highly recommended that you use it.
