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Cheesecake without cream

2303

Kitchen European

Calorie content 231.8 kcal

Portions 8 port.

Cooking time 4 h

Proteins * 22.5 g

Fats * 8.2 gr.

Carbohydrates* 20.8 g

Content

Often, cream is used to make cheesecake filling in combination with cottage cheese or cream cheese. I want to offer you a cheesecake recipe without baking and without using cream. Cottage cheese and boiled condensed milk are used as the filling.

Ingredients

Cottage cheese 250 g Butter 150 g Shortbread cookies 250 g Cow's milk 100 ml Boiled condensed milk 300 gr. Edible gelatin 15 gr. Water 200 ml.

Cooking process

Place the gelatin in a bowl and cover with drinking water, leave for 10 minutes to swell. Melt the butter in the microwave. Grind shortbread cookies with a blender. In a small bowl, combine crushed cookies with melted butter. Distribute the resulting mass along the bottom of the detachable form, in which you will collect the cheesecake.

Refrigerate for 30 minutes to set. Put cottage cheese and boiled condensed milk into a deep container and beat with an immersion blender until smooth. Then pour in the milk and mix again with a blender.

Dissolve the swollen gelatin in a water bath. Cool slightly. Add to the curd mass and mix thoroughly using a blender.

Take the mold out of the refrigerator and fill it with the resulting mixture. Tighten with cling film. Place the cheesecake in the refrigerator for 2-3 hours to set completely.

After the cheesecake has set, gently remove from the mold and transfer to a dish. Make a net from the remaining boiled condensed milk or decorate as you prefer and serve in portions.

Bon Appetit!