Cheesecake with Peaches without Baking

I tell you honestly and sincerely, this cheesecake is the best I’ve ever made. So fluffy, light, and delicate as a cloud. At the same time, the cheesecake keeps its shape perfectly and does not break down. Instead of peaches, you can use strawberries and fill them with the same jelly.

You can take any cookie, but it seems to me that the biscuit is the most delicious base. Use cholesterol-free vegetable margarine, it will make the dessert more dietary and lighter. Garnish the cheesecake with edible flowers, lemon balm leaves, or leave it as it is.

Ingredients

Ingredients for cheesecake:

• 1 kg chopped cottage cheese (for example, from a bucket)
• 80 g softened butter
• 50 g vegetable margarine
• 30 g gelatin
• 3 pcs. chicken eggs (L)
• 180 g icing sugar
• 1 tbsp vanilla extract

Ingredients for the top layer:

• 500 g canned peach halves
• 250 ml peach syrup containing peaches
• 1 pack peach jelly

And:

• 120 g biscuit round cookies

Directions

1. Prepare all the ingredients for making a peach cheesecake without baking: canned peaches, light peach syrup, powdered sugar, cottage cheese from a bucket, biscuit cookies, gelatin, peach jelly, vanillin, butter, vegetable margarine. Non-baked peach cheesecake ingredients: canned peaches, cottage cheese, gelatin, peach jelly, powdered sugar, biscuit biscuits, butter, margarine, vanilla, peach syrup.
2. A detachable mold with a diameter of 26 cm was covered with cling film. Place the biscuit on the bottom. A cake dish covered with cling film and biscuit cookies laid out on the bottom of the form.
3. Pour gelatin with 7 tablespoons of cold water, let it swell, and pour 7 tablespoons of hot water, stir and cool. The whites are separated from the yolks. Whip margarine butter and icing sugar until fluffy. Add cottage cheese to the butter in a spoon and continue to beat. Gradually add all the cottage cheese, yolks, and vanilla extract. Pour the chilled gelatin in a thin stream and beat the cheesecake mass again. Whip the whites in a separate bowl with a pinch of salt until dense peaks are obtained. Gently mix the whipped whites into the curd mass. Pour a homogeneous mass on top of the cookies and put the cheesecake in the refrigerator to set.

   

4. Cut the peaches into plates about 5 mm thick.
5. Place the peaches on top of the hardened cheesecake. Put the cake in the fridge.
6. Meanwhile, pour 150 ml of hot water over the peach jelly and stir. When the gelatin is completely dissolved, pour in the peach syrup from a jar (250 ml) and stir. Put the finished jelly in the refrigerator for a while, until it begins to thicken. Pour the thickened jelly over the top of the cheesecake and refrigerate for a few hours, preferably overnight.
7. Slice the finished cheesecake with a damp knife and serve immediately. Dessert can be decorated with edible flowers.

Enjoy your meal!