Curd Cheesecake with Marshmallows
by Editorial Staff
Did you know how to make a curd cheesecake without baking? As a fixer, not gelatin is used, but marshmallows. The taste turns out to be unusually delicate, mousse, and the look is very appetizing!
Ingredients
- Cookies 350 gram
- Butter 120 Grams
- Sour cream 30 Gram
- Cottage cheese 600 Gram
- Sour cream 300 Gram
- in cream
- Marshmallow 400 Gram
- Lemon juice 1 tbsp
- Jelly 1 Piece
- 1 sachet
Directions
- Use a blender or rolling pin to grind the shortbread into crumbs.
- Melt the butter in a water bath.
- Add butter and sour cream to the cookies, mix well.
- Cover the bottom of the split form with parchment, put the cookies there. Tamp tightly with your fingers, form the sides.
- Kill the curd with a blender, add sour cream to it. Stir well to make a creamy, tender mass.
- Marshmallows should be warmed up and slightly melted. I did it in the microwave. The marshmallow should become soft, swell and double in size.
- Combine curd mass and marshmallows, mix them with a mixer. Add a tablespoon of lemon juice. Pour this filling into a baking dish and refrigerate for 3-4 hours.
- After the cheesecake has stood in the refrigerator for an hour, fill it with the previously prepared and already cooled jelly. Return the dessert to the refrigerator for a few more hours.
- To remove the cheesecake from the mold, immerse it in hot water for a couple of seconds.
Enjoy your meal!
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