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Gelatin cheesecake with butter and cottage cheese

Such a dessert can rightfully be considered a godsend for the hostess! Cheesecake with gelatin without baking is so beautiful and delicious, it takes your breath away! A delicate and airy tidbit will undoubtedly delight the sweet tooth. Cooking cheesecake is very simple, you just need to follow the sequence and after the cottage cheese is rubbed, it is better not to beat the mass with a mixer, otherwise it will be saturated with air bubbles and the type of dessert will not be the right one.
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Gelatin cheesecake with butter and cottage cheese
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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 17 % 9 g
Fats 37 % 19 g
Carbohydrates 46 % 24 g
327 kcal
GI: 4 / 50 / 46

Cooking method

Cooking time: 10 h 40 min

1. Fill the gelatin with cold water, leave it to swell for 10 minutes, and in the meantime let's do the cookies: put the cookies in a blender bowl and grind to fine crumbs (you can also grind with a rolling pin).

2. Melt the butter to a liquid state and pour it into a crumb, mix it, put it in a detachable mold, carefully tamp it.

3. Cottage cheese is ground through a sieve or whipped with a blender to a paste-like mass, after which we add vanilla and powdered sugar, mix with a wooden spatula.

4. We break the chocolate into pieces, put it in a bowl, melt it in the microwave (you can melt it in any convenient way, for example in a water bath), pour the melted chocolate into the curd mass, mix.

5. Gelatin is also dissolved in the microwave or in a water bath, combined with the curd mass.

6. Beat the well-cooled cream with a mixer to a dense fluffy consistency and mix it into the curd mass in parts.

7. We spread the resulting mass on the base, level it, cover it with cling film and send it to the refrigerator overnight or at least for 4-5 hours.

After the specified time, the cheesecake can be served on the table decorated as desired.

Help yourself!

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

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Cottage cheese of 40% fat content - 466   kcal/100g
  • Cottage cheese of 20% fat content - 233   kcal/100g
  • Cottage cheese of 18% fat content - 226   kcal/100g
  • Cottage cheese of 10% fat content - 156   kcal/100g
  • Low-fat cottage cheese - 75   kcal/100g
  • Cottage cheese with sour cream - 260   kcal/100g
  • Fruit cottage cheese - 147   kcal/100g
  • Soft dietary cottage cheese - 170   kcal/100g
  • Vitalinia cottage cheese - 64   kcal/100g
  • Cottage cheese "morning" ( "danone") without sugar - 91   kcal/100g
  • Cottage cheese - 156   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Gelatin - 355   kcal/100g
  • Coffee cookies - 589   kcal/100g
  • Waffle cookies - 540   kcal/100g
  • Kurabye cookies - 489   kcal/100g
  • Butter cookies - 510   kcal/100g
  • Chocolate cookies - 406   kcal/100g
  • Water - 0   kcal/100g
  • Vanillin - 288   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • White chocolate - 554   kcal/100g

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