Curd Cheesecake with Apricots (No Baked)
by Editorial Staff
In connection with my birthday, which was the day before, I prepared such a cheesecake, the recipe for which I am giving today. Everyone knows that cheesecake is something that is made from cream cheese and baked, but very often cream cheese is replaced with cottage cheese, the baking process itself is replaced with the use of gelatin. Then it turns out not just a cheesecake, but a curd cheesecake without baking. Evaluating which berries and fruits are the most on the market now, I concluded that now is the apricot season)) Therefore, I have a cheesecake with apricots. By the way, cheesecake can be cooked at any other time using canned apricots, peaches will be good here too. For the white mousse, I used a trio – soft cottage cheese 9% fat, natural yogurt 6% and cream 33%. In principle, if problems arise with the purchase of good natural yogurt, you can replace it with 10% sour cream, preferably not sour. The cheesecake turned out to be very, very tasty! White mousse is simply gorgeous, it is both curd-yoghurt and tenderly creamy, I think
that you shouldn’t say how beautifully and gently it melts in your mouth. And on top is a bright apricot sour-sweet layer, which is a great accent and adds a bright touch to the whole cheesecake. I, as a birthday girl, was pleased)) guests, however, too))
Ingredients
The foundation:
- 150 g shortbread cookies
- 50 g butter
White mousse:
- 400 g soft cottage cheese
- 300 g natural yogurt
- 200 g cream 33%
- 120 g icing sugar
- 12 g gelatin
- 10 g vanilla sugar
- 1 tbsp lemon juice
Apricot layer:
- 600 g apricots (original)
- 1-2 tbsp icing sugar
- 1 tablespoon. l lemon juice
- 10 g gelatin
Directions
- Put the cookies into a food processor, grind them into small crumbs. Pour melted butter into the liver, chop everything together again.
- Put the cookies in the harvester.Pour the resulting crumbs into a mold, I used a 20 cm ring, carefully tamp along the bottom. Refrigerate while preparing the white mousse.
- Cooking white mousse. Place cottage cheese, yogurt, lemon juice, powdered sugar and vanilla sugar in a container. Foods are desirable at room temperature, so it will be easier to combine them. Grind everything thoroughly with an immersion blender, very carefully!
- Cooking white mousse. Cottage cheese, Pre-soak gelatin in 50 ml of water, leave to swell. Then heat until hot to dissolve the gelatin. Cool down. Pour in gelatin, and once again work well with a blender. You should get an absolutely (!) Smooth mass, without grains of cottage cheese. Especially carefully work the mass with a blender if you used not soft, homogeneous cottage cheese, although with any cottage cheese, this stage is the most important in making cheesecake.
- Soak gelatin Beat the cream separately.
- Beat the cream separately. Gradually and gently stir in the whole curd-yogurt mixture to the cream.
- Stir in gradually and gently. Pour the mixture into a container over the cookies. Refrigerate until solid.
- Pour the mixture into a container on top Preparing the apricot layer. Put the apricots in a container.
- Cooking apricot. Close the lid and microwave for about 5 minutes. You can also stew apricots in a saucepan or bake them in the oven. Drain off the separated liquid.
- Close the lid and cook in. Grind thoroughly with a blender.
- Grind thoroughly with a blender. Rub through a mesh colander. Add lemon juice and powdered sugar. Pre-soak gelatin in 50 ml of water, leave to swell. Then heat to a hot state to dissolve the gelatin, cool. Pour in the gelatin while stirring.
- Wipe through mesh. Pour over white mousse.
- Pour over white mousse. When completely solidified, warm up the side of the form with a hair dryer or run along the side with a knife, remove the side. Here is such a slender handsome man!
- When completely frozen. Curd cheesecake with apricots has a very beautiful laconic look, delicate taste and delicate aroma. Very tasty!
Enjoy your meal!
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