Cheesecake without baking with cottage cheese, cookies and gelatin

Light, beautiful, melts in the mouth, incomparably delicious! Cheesecake without baking with cottage cheese, cookies and gelatin does not need to be baked. It is not prepared quickly, but the result is worth it. You can also additionally decorate the cake with slices of fruit: oranges, kiwis, strawberries, raspberries or pour icing on it.

sharlis

The author of the recipe

Cheesecake without baking with cottage cheese, cookies and gelatin

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Composition / ingredients

servings:

For the base:

200

Butter

100

For mousse:

Cottage cheese

200

Sour cream (fat content 20%)

200

Sugar

Gelatin (for the whole recipe)

Water (we use 100 and 120 ml in two doses)

220

For filling:

Juice

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 36 % 16 g

Carbohydrates 48 % 21 g

261 kcal

GI: 10 / 57 / 33

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
How to make cheesecake without baking with cottage cheese? First make the foundation. Choose the simplest cookies for her, according to your taste. I took it with the taste of melted milk. Grind it into crumbs in a blender or with a rolling pin, placing it in a bag.
Step 2:
Pour the crumbs into a bowl, add the melted butter. Mix everything thoroughly until smooth.
Step 3:
Put the crumbs in a round baking dish in the form of a cake. Take it well. If the mold is not detachable, like mine, then cover it with cling film to make it easier to take out the finished cheesecake. Put the cake in the freezer for 30 minutes.
Step 4:
Soak gelatin in 100 ml of cold water (about 0.5 cups) for 30 minutes. Just while the cake is being infused, it will swell.
Step 5:
For mousse, mix cottage cheese, sour cream and sugar in a deep bowl. Beat them with an immersion blender into the air mass.
Step 6:
Dissolve 2/3 of the swollen gelatin in 120 ml of hot water.
Step 7:
Pour the gelatin mass into the curd, mix.
Step 8:
Remove the frozen cake from the freezer. Pour the curd mousse on it.
Step 9:
Cover the cheesecake with cling film and send it to the refrigerator for 1.5 hours to solidify.
Step 10:
Juice for filling take a rich color: cherry, orange, pomegranate. I had an apple one, not very bright, so I added mute strawberry jam without berries to it. Heat the juice to make it hot, and dilute the remaining gelatin in it
Step 11:
Pour the juice on the frozen mousse, send it to the refrigerator for 1 hour.
Step 12:
Remove the cheesecake from the mold, first separating it from the walls with a knife. Decorate the top as you wish.

You need to store the cake in the refrigerator, although it will definitely not stay there for a long time, because it is very tasty. Wash down with any drink of your choice. If you set aside the freezing time, then the total cooking time will not be so long. Bon appetit to you and your family!

Instead of sugar, you can use a sweetener.

Butter can be melted in the microwave in the appropriate mode (read the instructions for your device) or in a water bath. How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.

To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (the exact time is indicated on the package).
Swollen gelatin is heated to 70-80 degrees. It should never be brought to a boil!. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.