No-Bake Cheesecake with Gelatin

Cooking method

1. Step 1:

   

   Gather the ingredients for the no-bake gelatin cheesecake. Farmer's cheese of any fat content will work. You can replace the vanillin with vanilla sugar (1 tsp). The cream should be well chilled.

2. Step 2:

   

   Break the shortbread cookies into pieces and grind them into fine crumbs in a blender. You can also do this with a rolling pin.

3. Step 3:

   

   Melt the butter over low heat.

4. Step 4:

   

   Combine the cookie crumbs and butter and mix thoroughly. You should get a mixture that looks like wet sand. When squeezed in your hand, the crumb should hold its shape and not fall apart.

5. Step 5:

   

   To form the cheesecake, use a springform ring or a bottomless springform pan. Set it on a flat plate - the one you'll serve the cheesecake on. Spread out the crumb base, smooth it, and tamp it down very well so the base holds its shape. Try to keep the crumbs off the sides of the pan. Put the pan with the base in the fridge for 30 minutes. My pan is 20 cm (8 in) in diameter.

6. Step 6:

   

   If the farmer's cheese is grainy or curd-like, blend it in a blender until smooth and uniform.

7. Step 7:

   

   Melt the white chocolate in a water bath. How do you melt chocolate in a water bath? You'll need two containers of different sizes. Pour water into the larger one and set it on the stove. Set the smaller container on top and put the pieces of chocolate in it. The boiling water's heat will melt the chocolate. Stir it gently to speed things up. Take the chocolate off the stove and let it cool.

8. Step 8:

   

   Cover the gelatin with the water and stir. Leave the gelatin for 10-15 minutes to bloom.

9. Step 9:

   

   In a water bath, stirring, heat the gelatin until it dissolves completely. If you dissolve the gelatin on the stove, watch the heat (it should be very low) so the gelatin doesn't boil. Otherwise it will lose its gelling power.

10. Step 10:

    

    Put the smooth farmer's cheese, powdered sugar, and vanillin in a convenient bowl. Beat with a mixer until smooth.

11. Step 11:

    

    Pour in the melted (not hot) chocolate. Beat again.

12. Step 12:

    

    Use a deep bowl with high sides for whipping the cream. How do you whip cream correctly? The bowl and the cream itself should be cold - keep them in the fridge for at least 1-2 hours. Beat with a mixer at low speed, gradually increasing it. How do you know when the cream is whipped enough? The cream should hold its shape and not spread. Stop whipping at that point, or the cream will turn into butter.

13. Step 13:

    

    Pour the gelatin solution into the cheese mixture in a thin stream while beating at the mixer's lowest speed.

14. Step 14:

    

    You don't need to beat for long - just bring the mixture together until smooth. You can also fold in the gelatin with a spatula.

15. Step 15:

    

    Fold the whipped cream into the mixture a little at a time, gently stirring with a spatula after each addition.

16. Step 16:

    

    Take out the chilled base and spread the prepared filling over it. Twist the pan slightly to distribute the filling evenly so the top of the dessert is level. Cover the cheesecake with plastic wrap and refrigerate until fully set, 5-6 hours.

17. Step 17:

    

    Carefully remove the ring from the finished dessert and decorate as you like.

18. Step 18:

    

    Serve the cheesecake cut into portions. Enjoy!