🍒 Polenta Cheesecake with a Sour Cherry Layer (Light Version)!

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This polenta cheesecake with a delicate sour cherry layer is proof that simple ingredients can create true magic.

A light, soft, and moist polenta base pairs perfectly with the refreshing tartness of sour cherries gently set with gelatin.

A dessert that evokes nostalgic flavors while embracing a modern, lighter approach.

An ideal choice when you crave something sweet yet subtle and refined.

🟡 Base – Polenta Cheesecake

(baked and set in a pan)

Ingredients:

• 1 liter milk (or plant-based milk)
• 100 grams finely ground polenta
• 1 vanilla bean or 1 tsp vanilla extract
• 2–3 tablespoons sugar or sweetener of choice
• 1 egg
• 2–3 tablespoons fresh cottage cheese / ricotta
• a little grated lemon zest
• a pinch of salt

Preparation:

1. Heat the milk with the vanilla and a pinch of salt in a saucepan.
2. Add the polenta and cook over low heat, stirring constantly, until thickened, similar to a thick semolina porridge.
3. Remove from heat and let cool for about 5 minutes.
4. Add the egg, cottage cheese, sweetener, and lemon zest, mixing well until smooth.
5. Pour the mixture into a greased pan or a pan lined with baking paper.
6. Bake at 180°C (356°F) for 25–30 minutes, until set and lightly golden.
7. Allow to cool completely before adding the cherry layer.

👉 The texture should be soft, moist, and creamy, not dry or overbaked.

🍒 Sour Cherry Layer with Gelatin

(prepared in a pan)

Ingredients:

• 300–400 grams sour cherries (fresh or frozen)
• 2–3 tablespoons sugar (to taste)
• 100 ml water or cherry juice
• 1 packet gelatin (10 grams)

Preparation:

1. Place the sour cherries, sugar, and liquid in a saucepan.
2. Heat over medium heat until the sour cherries release their juices and soften slightly (about 5–7 minutes).
3. Remove from heat.
4. Dissolve the gelatin separately in a small amount of cold water, then add it to the warm sour cherry mixture.
5. Stir well and let cool for 1–2 minutes, until warm but not hot.

✨ Final Assembly

1. Pour the sour cherry layer over the completely cooled polenta base.
2. Refrigerate for at least 2–3 hours until fully set.
3. Slice with a sharp knife for clean, neat pieces. A light polenta cheesecake topped with a delicate sour cherry gelatin layer.
   

   🍒 Minimal calories, maximum pleasure – a dessert that allows you to enjoy just one piece… or maybe two.