Simple cheesecake without cottage cheese with cookies

Step-by-step cooking

1. Step 1:

   

   Cake. To prepare the cake, we will need: sponge cookies (you can have chocolate or with any additives, for example, lemon); butter.

2. Step 2:

   

   Melt butter and cool to room temperature.

3. Step 3:

   

   Chop cookies with a knife into large crumbs. You can grind cookies in a blender into fine crumbs. And I usually do that, but this time I wanted the cookies in the base to be more noticeable in structure.

4. Step 4:

   

   Pour the butter into the cookies and mix thoroughly with a spoon.

5. Step 5:

   

   Put the baking dish (Ø 16-20 cm) on the dish. It is advisable to wrap the edges of the mold inside with an acetate film, then the edges of the cheesecake will be perfectly smooth - checked. Pour the crumbs from the cookies with butter into the mold and smooth them out. Put the mold in the refrigerator for 1 hour.

6. Step 6:

   

   Filling. To prepare the filling, we will need: cream curd cheese without additives; cream (20% fat content); gelatin in powder; boiled condensed milk; powdered sugar; lemon zest.

7. Step 7:

   

   Gelatin pour 50 ml of cold cream and leave for 20 minutes.

9. Step 8:

   

   Melt the swollen gelatin over low heat until completely dissolved, but do not bring it to a boil.

10. Step 9:

    

    Separately, beat the cheese at room temperature, the remaining cream, crushed lemon zest and boiled condensed milk.

11. Step 10:

    

    Beat the mass until fluffy and smooth.

12. Step 11:

    

    Continuing to beat, pour the warmed cream with gelatin into the cream. Beat at high speed, as the cream begins to thicken almost immediately. And so that the gelatin, cooling down, does not gather in lumps, you need to quickly mix it into the cream.

13. Step 12:

    

    Transfer the cheese filling to the cooled cake and smooth it out. Do everything quickly. It is advisable to shake the form slightly, without taking it off the table, so that the cream spreads better.

14. Step 13:

    

    Tighten the top of the mold with plastic wrap and refrigerate overnight.

15. Step 14:

    

    Remove the split mold from the finished cheesecake. With the help of a pastry bag, decorate the cheesecake with roses of chilled boiled condensed milk and fresh mint. Bon appetit!