It is very easy to make a tasty pie without baking. Curd cheesecake with gelatin has long won his love among housewives. With him there is no need to bake cakes and worry that he will not rise or, on the contrary, a hillock will appear in the center, but it should not be there.
We have prepared for you the perfect recipe for a large cottage cheese cheesecake with berry flavor. We will cook with raspberries and blueberries, you can use other seasonal berries.
Cooking time - 2 hours
Number of servings - 6
- Cottage cheese - 600 g
- Sugar - 150 g
- Cream with fat content not less than 26% - 250 g
- Gelatin - 25 g
- Milk - 120 ml
- Butter- 100 g
- Cookies for tea - 200 g
- Raspberry - 250 g
- Blueberries - 250 g
- A pack of raspberry jelly
- Berries for decoration
Cooking in the form of 20 cm (for the form of 28 cm, double the number of products):
Cookies for cheesecake need any shortbread. Best known is the liver “For tea”. We grind it into a crumb in the convenient way - we break hands, we pass it through the meat grinder, we use the bowl of the blender or we break it with a rolling pin. For the latter method, put the cookie package. Tie it up so that there is no air left, rolling the rolling pin over the package, chop it up.
We melt butter in a water bath or in a microwave. Add butter to the cookies. Stir.
We cover the bottom of a detachable form with parchment, we wrap the edges under the form. Then using parchment cheesecake will be easy to transfer to the dish. We spread the mixture of cookies and butter in the form and carefully tamped glass.
Divide the gelatin into two parts, so that later it is easier to add it to the curd. Fill it with half a serving of milk so that it swells. If there is a scale, pour all the gelatine with milk for swelling. And then measure half.
Now we cook the blueberry puree and make the first layer of the pie. The second layer - crimson, prepare in the same way, only use raspberry puree.
Blueberry wash, leave a handful of berries for decoration.
Pure it with an immersion blender. We grind puree through a fine sieve to get rid of the cake.
Half of the cottage cheese (300 g) and sugar (75 g) are combined in a bowl, add blueberry puree to them.
We will dissolve the swollen gelatin in a water bath and add it to the blueberry curd. Stir well.
Whip cream in a separate bowl until soft peaks at low mixer speed. Be careful and do not smash the cream in the oil. As soon as there will be a trail behind the rims, you can stop.
Add cream to the curd mass and mix using a spatula or whisk.
We put the mass in the form, flatten the top and send it to the fridge. While grabbing the blueberry layer, let's prepare a raspberry layer on the same principle. Put it on top of the blueberry and also flatten the surface.
When the layers grab (after 30 minutes) you can decorate the cheesecake. Put berries on the surface - raspberries and blueberries.
Jelly will be diluted in water. See how much water is needed according to the instructions and reduce its amount by 50 ml. So jelly will be more dense. Gently spoon a jelly in a thin layer near the berries. Put the cake in the fridge for about 15-20 minutes so that the jelly starts to harden. Now you can gently add all the jelly. Berries with this approach will remain in their places.
Give the cheesecake two or three hours so that the gelatin is completely frozen and the cake does not crumble when serving. To get the cake from the split form, walk the knife along the side and remove the form. Now put the cake on the dish using parchment paper.
You can cut a piece and enjoy the amazing taste.
Look at how beautiful the cut turned out!
Enjoy your meal.