Cheesecake with gelatin without baking

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making cheesecake with gelatin without baking. Cottage cheese is suitable for any fat content. Vanillin can be replaced with vanilla sugar (1 tsp). Cream should be well cooled.

2. Step 2:

   

   Break the shortbread cookies into pieces, grind in a blender until fine crumbs. 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, rub everything thoroughly. You should get a mass similar to wet sand. When squeezed in the hands, the crumb should keep its shape and not crumble.

5. Step 5:

   

   To form a cheesecake, take a split ring or a split mold without a bottom. Place it on a flat plate on which the cheesecake will be served. Lay out the sand crumbs, smooth them out and tamp them very well so that the base holds its shape well. At the same time, try not to let the crumb fall on the walls of the mold. Put the mold with the crumbs in the refrigerator for 30 minutes. I have a mold diameter of 20 cm.

6. Step 6:

   

   If the cottage cheese is coarse or grained, grind it in a blender until a homogeneous, smooth mass.

7. Step 7:

   

   Melt the white chocolate in a water bath. How to melt chocolate in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Install a smaller container on top. Put the pieces of chocolate in it. Under the influence of boiling water, the chocolate will begin to melt. Stir the chocolate lightly to speed up the process. Remove the chocolate from the stove, let it cool.

8. Step 8:

   

   Fill gelatin with water, mix. Leave the gelatin for 10-15 minutes to swell.

9. Step 9:

   

   In a water bath, stirring, bring the gelatin to complete dissolution. If the gelatin is dissolved on the stove, then watch the degree of heating (it should be minimal) so that the gelatin does not boil. Otherwise, it will lose its gelling properties.

11. Step 10:

    

    Put the mashed cottage cheese, powdered sugar, and vanilla in a convenient container. Beat with a mixer until smooth.

12. Step 11:

    

    Pour in the melted non-hot chocolate. Whisk again.

13. Step 12:

    

    Take a container for whipping cream with high sides. How to whip cream correctly? The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

14. Step 13:

    

    Enter a thin stream of gelatin solution into the curd mass, while whipping at the minimum speed of the mixer.

15. Step 14:

    

    It is not necessary to beat for a long time, it is enough to bring the mass to uniformity. You can mix gelatin with a spatula.

16. Step 15:

    

    In small portions, add whipped cream to the resulting mass, stirring gently with a spatula each time.

17. Step 16:

    

    Take out the cooled base, put the prepared filling on it. Twist the cheesecake mold slightly to evenly distribute the mass so that the top of the dessert is even. Cover the cheesecake with cling film and refrigerate until completely frozen for 5-6 hours.

18. Step 17:

    

    Carefully remove the ring from the finished dessert and decorate as desired.

19. Step 18:

    

    Serve the cheesecake, cut into portions. Bon appetit!