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Cheesecake without baking with cottage cheese

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2971
Kitchen European
Calorie content 264.8 kcal
Portions 10 port.
Cooking time 8 h.
Proteins * 17.3 g
Fats * 11.2 gr.
Carbohydrates* 30.4 g
* per 100 gr. product
Cheesecake without baking with cottage cheese
Content

Cheesecake with cottage cheese can be prepared without baking it, however, the curd mass must be stabilized with gelatin. The dessert turns out to be large, tender and fragrant, on top we decorate it with a layer of strawberry jelly with pieces of berries.

Ingredients

Cooking process

step 1 out of 17
Purchase shortbread brittle cookies with baked milk flavor.
step 2 out of 17
Grind it into crumbs using a meat grinder or food processor.
step 3 out of 17
Add 2 tbsp. l. granulated sugar and 150 g of loose butter.
step 4 out of 17
Mix everything with your hands. Put the mass in an even layer on the bottom of the mold in which the cheesecake will be prepared. Remove the form with the workpiece in the refrigerator or freezer for 20 minutes.
step 5 out of 17
Pour 30 g gelatin with a glass of cool water, stir and let it swell.
step 6 out of 17
You will get a thick jelly mass. Heat the gelatinous mass to 60 degrees with constant stirring. When the mass has melted, set aside to cool.
step 7 out of 17
Rub the cottage cheese through a sieve and mince it. Use the smallest nozzle so that no grains remain.
step 8 out of 17
Take the oil out of the refrigerator ahead of time so that it has time to heat up and become absolutely soft.
step 9 out of 17
Add vanilla sugar to the butter, beat until the mixture turns white. Add granulated sugar in parts, whisking after each time. Add cottage cheese and sour cream to the whipped butter 3 times. Beat with a mixer. At the same time, add a couple of tablespoons of heavy cream. Stir the curd mass well until creamy.
step 10 out of 17
Pour in the loose gelatin in a thin stream.
step 11 out of 17
Put the resulting mass in a mold with a blank at the bottom. Smooth out the curd mass with a spatula. Remove the cheesecake pan in the refrigerator for 5-8 hours to stabilize.
step 12 out of 17
Wash the strawberries, dry them, cut them in half.
step 13 out of 17
Put the strawberries in a saucepan and add 150 g of granulated sugar there.
step 14 out of 17
With constant stirring, wait for the mass to boil, cook for another 5 minutes. over low heat.
step 15 out of 17
Pour gelatin 3 tbsp. l. water and let it swell. Heat the mixture over low heat to 65 degrees, cool and add to the strawberries.
step 16 out of 17
Pour strawberry jelly evenly onto the cheesecake. Refrigerate for another 2 hours.
step 17 out of 17
Cut the cake into portions and serve. To make the dessert easier to come out of the mold, preheat the sides of the mold with an ordinary household hairdryer.

Bon Appetit!

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