When it’s hot out, this is what I reach for instead of ice cream. It’s a light, creamy, refreshing cheesecake-style dessert loaded with fresh berries, and it sets up in the fridge without ever touching the oven. It takes about 5 minutes of actual work with the simplest ingredients, and it disappears off the table almost as fast as I can slice it. Cool, soft, not too sweet, and it practically melts in your mouth.
- 1 lb farmer’s cheese or full-fat ricotta
- 2½ teaspoons unflavored gelatin (one packet)
- ¾ cup milk, for the gelatin, plus ½ cup more if needed
- 1½ cups full-fat sour cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 2 to 3 tablespoons fresh lemon juice
- fresh fruit and berries (I use bananas and strawberries)
Sprinkle the gelatin over the cold milk and let it sit to bloom according to the package directions.
While that’s happening, press the farmer’s cheese through a fine sieve so it turns completely smooth and creamy. This step makes a huge difference in the final texture. If you’re using ricotta or any soft, paste-like cheese, you can skip it. Add the sour cream, sugar, and vanilla, and mix everything together until smooth.
Cut the bananas into small pieces and toss them right away with the lemon juice so they don’t brown. Cut the strawberries into small pieces too.
Melt the bloomed gelatin gently in the microwave or over a water bath until liquid, but don’t let it boil. Here’s an important trick: stir a spoonful of the cheese mixture into the warm gelatin first and mix it well, then pour that back into the main bowl. This keeps the gelatin from seizing into little lumps. Stir everything together, then fold in the bananas and strawberries. If the mixture seems too thick, pour in the extra ½ cup of milk and mix again.
Lightly grease a 9-inch silicone mold or springform pan with a drop of oil and pour the mixture in, smoothing the top. You can also spoon it into individual dessert cups. Cover it and refrigerate for 2 to 3 hours, or overnight. Always cover it so it doesn’t pick up other smells from the fridge.
After about 3 hours, turn it out onto a plate and slice. It comes out incredibly tender and light, not overly sweet, and stays soft and airy instead of rubbery. It’s the kind of dessert I genuinely crave on a hot day, and I make it on repeat all summer long.
