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➠ No baked raspberry cheesecake

No baked raspberry cheesecake

5433

Kitchen European

Calorie content 212 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 17.9 gr.

Fats * 7 gr.

Carbohydrates* 28.2 g

Content

I suggest making a raspberry cheesecake without baking according to a simple recipe. The basis for the cheesecake will be cottage cheese with sour cream. A great dessert option for lovers of cottage cheese. Unlike cheesecake with curd cheese, this option is less greasy and cooks faster.

Ingredients

Biscuits 300 gr. Butter 150 g Edible gelatin 40 gr. Water 1 tbsp. Raspberry juice 200 ml. Cottage cheese 450 gr. Sour cream 200 gr. Granulated sugar 135 g Raspberries for decoration

Cooking process

Break the shortbread cookies into several pieces with your hands and place in a blender bowl, grind them into small crumbs, add butter at room temperature and use a blender to mix until smooth.

Take a baking dish with split sides and line the bottom with foil or baking paper. Lay out the base of the cheesecake and, as if tamping, spread over the entire surface. Then refrigerate or freeze for 10-15 minutes for the base to set.

Take 25 grams of gelatin and fill it with half the raspberry juice, it will swell a little. Place the swollen gelatin in a water bath, stirring occasionally, making sure that the gelatin is completely dispersed.

Combine cottage cheese, sour cream, raspberries and granulated sugar in a deep container, mix thoroughly. Transfer the mixture to a blender bowl and blend until smooth.

Pour in the cooled gelatin with raspberry juice and mix thoroughly with a blender.

Remove the form with the frozen base from the refrigerator, pour half of the curd and berry mass, smooth.

Put the raspberries on top in a chaotic manner, pour the second half of the curd and berry mass, distribute evenly and send back to the refrigerator for 20 minutes to solidify.

Remove the mold and spread out the remaining raspberries. Melt 15 grams of gelatin in a water bath, pouring the remaining raspberry juice and a glass of water over it.

Pour half of the gelatinous mass into the cheesecake and refrigerate for 20 minutes. After the time has elapsed, fill in the remaining gelatinous mass and put it in the refrigerator for another half hour.