Cheesecake from cottage cheese with gelatin with pastries

4515

Kitchen European

Calorie content 195.2 kcal

Portions 8 port.

Cooking time 240 minutes

Proteins * 13.6 gr.

Fats * 7.2 gr.

Carbohydrates* 25.7 g

Cheesecake from cottage cheese with gelatin with pastries

Content

To prepare the most delicate cheesecake from cottage cheese with gelatin, you first need to prepare a biscuit base. The creamy curd base of the dessert turns out to be airy with a perfect combination of bananas and strawberries. The cheesecake turns out to be quite high in calories, but very tasty.

Ingredients

Cooking process

Beat eggs with sugar and vanilla until fluffy, pour in boiling water and vegetable oil, add wheat flour in two steps and gently stir in with a silicone spatula. Pour gently into a mold and bake in an oven preheated to 180 degrees for 25 minutes. Use a wooden skewer to check the doneness. Remove from oven and cool the biscuit.

Pour the gelatin into a small bowl and fill with 100 milliliters of drinking water, leave for 10 minutes to swell. Dissolve the swollen gelatin in a water bath. Cool slightly. Put sour cream, granulated sugar, softened butter and cottage cheese in a blender bowl. Whisk well until smooth.

Whip the cream with vanilla using a mixer and combine with the resulting curd mass.

Pour in the melted gelatin and mix well.

Place a sponge cake on the bottom of the mold in which you will collect the cheesecake.

Peel the bananas and cut into thin slices, put on a biscuit.

Pour the prepared curd-creamy mass, smooth evenly. Tighten the form with cling film and refrigerate for 30 minutes. In the meantime, wash the strawberries thoroughly, dry, cut as you wish.

Place in a saucepan, add granulated sugar and drinking water. Boil for a few minutes over medium heat after boiling. Remove the strawberries. Pour gelatin with 50 milliliters of drinking water, and dissolve over medium heat in a water bath. Pour into a saucepan to the syrup and mix well.