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No-Bake Farmer's Cheese Cake

Extraordinarily delicious, creamy, light, and original! This no-bake farmer's cheese cake turns out so tender it's hard to believe what it's made of. And it's made of farmer's cheese, whipped until there are no grains left in it. Try it - it's incredibly delicious!

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Cottage cheese cake without baking
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Cottage cheese cake without baking
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 8 g
Fats 39 % 21 g
Carbohydrates 46 % 25 g
364 kcal
GI: 4 / 32 / 64

Cooking method

  1. Step 1:

    Step 1

    How do you make a no-bake farmer's cheese cake? First, prepare the ingredients for the base. You can use any sugar or sponge cookies. Or use nut cookies - I used almond ones, and the base turned out delicious. Choose good-quality butter with a pleasant aroma.

  2. Step 2:

    Step 2

    Grind the cookies into crumbs in a blender. Pour the crumbs into a suitable bowl where you'll mix the "dough."

  3. Step 3:

    Step 3

    Melt the butter however is convenient - the easiest way is in the microwave.

  4. Step 4:

    Step 4

    Pour the melted butter into the cookie crumbs.

  5. Step 5:

    Step 5

    Mix everything well. You should get a moist, pliable crumb.

  6. Step 6:

    Step 6

    Line a baking pan (8 in / 18-20 cm) with plastic wrap, spread in the cookie crumbs, smooth them out, and tamp them down firmly so the base hugs the sides of the pan. Put the pan in the fridge so the base sets.

  7. Step 7:

    Step 7

    Prepare the ingredients for the filling. Use moist farmer's cheese without grains, ideally 5-9% fat, not dry. The sour cream can be richer, 20-25% fat. Use bitter or dark chocolate. Use cream of 10% fat, no more.

  8. Step 8:

    Step 8

    Cover the gelatin with cold water (about 150-180 ml). Leave it to bloom for 10-15 minutes. Or, better, prepare the gelatin per the package directions - it varies a lot.

  9. Step 9:

    Step 9

    Pour the cream into a saucepan and add the chocolate broken into pieces.

  10. Step 10:

    Step 10

    Stirring, melt the chocolate in the cream over low heat. Let the melted chocolate cool.

  11. Step 11:

    Step 11

    Put the farmer's cheese, sour cream, and sugar in a blender. Blend everything until smooth.

  12. Step 12:

    Step 12

    Divide the cheese-and-sour-cream mixture into 2 equal parts.

  13. Step 13:

    Step 13

    Heat the bloomed gelatin until fully dissolved, without boiling it.

  14. Step 14:

    Step 14

    Pour the melted chocolate into one part of the cheese mixture.

  15. Step 15:

    Step 15

    Mix thoroughly so the chocolate is evenly distributed.

  16. Step 16:

    Step 16

    Pour half the melted gelatin into the white cheese mixture and the other half into the chocolate one. Mix both thoroughly until smooth. They should be about the same consistency, so a pattern forms on the top of the cake. If one mixture is heavier than the other, it'll just sink - we need both to stay on the surface. So if one is more viscous, you can thin it with cream to the right consistency.

  17. Step 17:

    Step 17

    Take the cookie base out of the fridge. Don't remove it from the pan. Pour 5 tablespoons of the chocolate mixture into the center of the base, right in the pan, then 5 tablespoons of the white cheese mixture. Alternating the two, fill the whole pan this way.

  18. Step 18:

    Step 18

    Make a pattern on the surface of the cake with a skewer - just dip it into the filling and draw from the center to the edges or the other way. Put the cake in the fridge until the filling fully sets (about 5-8 hours).

  19. Step 19:

    Step 19

    Remove the finished cake from the pan and cut it into portions. Enjoy!

  • For a dish with gelatin to set properly, always soak the gelatin first in cold boiled water. The colder the water, the better. Sheet gelatin can simply be placed in a bowl of water. Before soaking powdered gelatin, first rinse the dish with cold water so the crystals don't stick to the bottom. It's important to pour the water onto the powdered gelatin, not sprinkle the gelatin into the water - otherwise you'll get lumps. Then give the gelatin time to bloom (the exact time is on the package). Heat the bloomed gelatin to 70-80°C (158-176°F). Never let it boil! At 100°C the mixture turns stringy and viscous, the collagen protein breaks down, and the gelatin loses its gelling power.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Farmer's cheese, 40% fat - 466  kcal/100g
  • Farmer's cheese, 20% fat - 233  kcal/100g
  • Farmer's cheese, 18% fat - 226  kcal/100g
  • Farmer's cheese, 10% fat - 156  kcal/100g
  • Low-fat farmer's cheese - 75  kcal/100g
  • Farmer's cheese with sour cream - 260  kcal/100g
  • Fruit farmer's cheese - 147  kcal/100g
  • Soft diet farmer's cheese - 170  kcal/100g
  • Vitalinia farmer's cheese - 64  kcal/100g
  • Farmer's cheese 'Morning' (Danone) unsweetened - 91  kcal/100g
  • Farmer's cheese - 156  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted country butter - 661  kcal/100g
  • Salted country butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Gelatin - 355  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Shortbread cookies - 716  kcal/100g

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