Cheesecake with Kiwi

by Editorial Staff

In this recipe, I’ll show you how you can make a delicious American dessert without baking at home and regular cottage cheese. Cheesecake is very popular in the United States and is gaining more and more popularity in other countries every year. Cheesecake is a cottage cheese-containing dessert that resembles a soufflé or casserole, its base is made from crushed shortbread cookies, and the middle is made from cottage cheese. Cheesecakes are usually cooked in a water bath or baked in the oven, but if you don’t use eggs in it, you can do without baking. It will turn out to be delicate with a light creamy taste. This cheesecake just melts in your mouth, and the colorful jelly layer with fruits or berries gives an appetizing look and makes the taste fresh and unforgettable. In the recipe, I’ll share a little trick to speed up the cooking process.

Ingredients

For the basics:

  • Galette cookies – 300 g.
  • Butter – 150 g.

For the inner layer:

  • Cottage cheese – 500 g.
  • Sour cream – 250 g.
  • Sugar – 150 g.
  • Milk – 200 ml.
  • Gelatin – 25 g.

For the jelly layer:

  • Fruit, berries, or jams with whole fruits – 300 g.
  • Water – 200-250 ml.
  • Gelatin or jelly with the desired taste and color (take jelly in a bag and do it yourself) – 1 pack.

Directions

  1. I will start with preparing the form, I will use a detachable round form with a diameter of 25 cm. I grease the side edges of the form from the inside with oil, take any oil you need for the parchment to hold well. I cut off the parchment paper in strips slightly above the form itself and wrap the form from the inside. The bottom of the mold also needs to be covered with parchment, I don’t use oil here.
  2. I manually break the cookies into two parts and put them in a blender bowl. I use biscuits with a creamy layer, you can also use shortbread cookies.
  3. I connect the filled bowl with cookies to a blender and interrupt into small crumbs. My advice: don’t be discouraged if you don’t have a blender, you can turn cookies into crumbs using a regular kitchen rolling pin or in a mortar.
  4. I pour the resulting crumbs into a deep bowl.
  5. The butter should be at room temperature and soft, if you don’t have time to wait for the butter to melt, you can just melt it in the microwave just like me. I pour the butter into a bowl of cookie crumbs.
  6. I mix everything well until a homogeneous mass, our mass should be malleable so that it can be sculpted from it like from plasticine.
  7. I shift the resulting mass into a mold and evenly distribute it along its bottom with a pusher.
  8. I put it in the freezer for half an hour.
  9. I pour gelatin 25 g into a glass and pour half of the cold milk into it. I give time for the gelatin to swell.
  10. I add sour cream and sugar to the curd.
  11. Beat the curd with a blender until smooth curd puree until all the grains of curd become a homogeneous mass. In this case, the sugar should dissolve.
  12. Pour the remaining slightly warmed milk into the swollen gelatin and mix.
  13. Pour gelatin into the curd mass and beat again with a blender.
  14. I take out our form from the freezer and pour the whipped cottage cheese into it, evenly distribute it in the form. After that, we send the form back to the freezer for one hour, no more, otherwise, the cottage cheese will turn into a piece of ice.
  15. To prepare the final layer of jelly, in this recipe I will use one packet of the kiwi-flavored vein and the fruits of the kiwi berries themselves. I dilute jelly according to the instructions, only I reduce the amount of water by about half!
  16. I remove the fleecy skin from the kiwi and cut it into circles.
  17. I take out the form from the freezer. I check if my curd layer is frozen, if so, then gently pour the cooled jelly onto it. The jelly should cool, but still, be liquid.
  18. I lay out the slices of sliced ​​kiwi, while each circle must be slightly drowned in jelly.
  19. I carefully put it in the refrigerator, not in the freezer, but in the refrigerator for another couple of hours.
  20. After two hours, we take out the mold with the cheesecake from the refrigerator. Open the molded latch, it will easily detach, and the parchment will remain on the cake, and remove the mold ring.
  21. I transfer the cheesecake onto the platter and peel the parchment paper off the sides.

Enjoy your meal!

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