Cheesecake with gelatin

Break the shortbread cookies into pieces and place them in the blender bowl. Grind the cookies until fine crumbs are obtained. We spread the softened butter in the crumb and rub the mixture with a spoon or hands until a moist crumbly mass is obtained.

We spread the oil crumb in a split form and tamp it along the perimeter of the bottom. It is not worth compacting the crumb too much, since after cooling the base may become too hard. Put the prepared cheesecake base in the fridge.

Place the gelatin in a small bowl, fill it with cold water, stir and leave until it swells. Then we put the dishes with the contents on the stove and heat them while stirring the liquid. Do not bring to a boil. We filter the dissolved gelatin to get rid of possible undissolved particles.

Put the cottage cheese in a separate deep dish, add milk, granulated sugar and vanillin to it. Using an immersion blender, punch the mass at high speed until completely homogeneous. The mass should be smooth, tender and homogeneous. Pour the strained gelatin into the resulting cream and mix thoroughly.

We take out the form with the base from the refrigerator, which by this time has already hardened. Pour the curd cream with gelatin into the mold over the base, level the surface with the back of the spoon. We put the cheesecake back in the refrigerator and give it time to cool and solidify completely. After three to four hours, the dessert is ready and can be taken out of the mold. To do this, open the split-shape ring, and remove the cheesecake from the bottom of the mold using a wide flat spatula. We spread the dessert on a serving plate and serve. It is better to cut the cheesecake with a warm knife so that the cut is neat and even.