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Cheesecake without eggs

0
2870
Kitchen European
Calorie content 299.3 kcal
Portions 8 port.
Cooking time 220 h
Proteins * 21.1 gr.
Fats * 10.9 g
Carbohydrates* 39.1 gr.
* per 100 gr. product
Cheesecake without eggs
Content

I suggest making a cheesecake without baking without using chicken eggs. To solidify the curd-creamy filling, gelatin is used, the filling is light and airy, similar to a soufflé.

Ingredients

Cooking process

step 1 out of 8
Pour the gelatin into a small bowl and cover with 100 ml of drinking water, leave for 10 minutes to swell. Melt the butter in the microwave or water bath. Grind shortbread cookies with a blender or meat grinder. In a small bowl, stir the crushed biscuits with melted butter.
step 2 out of 8
Along the bottom of the split form, in which you will collect the cheesecake, evenly distribute the resulting sand mass. Refrigerate for 30 minutes to set.
step 3 out of 8
Put cottage cheese in a deep container, add granulated sugar and vanillin and punch with an immersion blender.
step 4 out of 8
You should get a uniform consistency.
step 5 out of 8
Pour the chilled cream into another container and use a mixer to beat until fluffy, gradually increasing the speed.
step 6 out of 8
Combine with curd and stir well with a whisk. Dissolve the swollen gelatin in a water bath. Cool slightly. Add to the curd-creamy mass and mix thoroughly.
step 7 out of 8
Take the mold out of the refrigerator and fill it with the resulting filling. Tighten with cling film or something to cover. Place in refrigerator for 2-3 hours.
step 8 out of 8
After the cheesecake has set, gently remove it from the mold. Transfer to a dish. Sprinkle with cocoa powder or melted chocolate on top, garnish as you prefer, and serve in portions.

Bon Appetit!

 

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