Light Cold Cheesecake
by Editorial Staff
Light cheesecake – in every sense! It is easy to prepare, it is light in calorie content, it is easily eaten and just as easily disappears from the table! Cold – because we do not bake it, but cool it in the refrigerator. Delicious, tender, absolutely not sugary! A real summer dessert! Let’s cook already!
Ingredients
Dough:
- Cookies – 120 g
- Milk – 50 ml
Filling:
- Cottage cheese – 250 g
- Yogurt (Natural) – 200 g
- Powdered sugar – 80 g
- Cream (33-35%) – 200 ml
- Gelatin – 15 g
- Milk – 30 ml
- Water (For soaking gelatin) – 70 ml
- Peach – 2 pieces
- Lemon (Juice) – 1/2 pc
Jelly:
- Peach (Puree) – 150 g
- Gelatin – 6 g
- Water – 35 ml
- Honey – 1 teaspoon
Directions
- I’ll write right away – my shape is 18 cm in diameter. And cooking time is indicated without cooling time. First, we prepare the base. To do this, grind the cookies into crumbs using a blender. I had an experiment with Savoyardi, but shortbread cookies are still better here.
- Add a little milk to make it look like dough.
- I take aboard, put a baking mat on it, a ring on it. You can immediately shape the cheesecake on the platter on which you plan to serve. At the bottom, I spread our cookie and milk dough in an even layer. We put it in the refrigerator.
- Soak the gelatin for the filling in the specified amount of cold water, leave it to swell.
- Whisk 200 ml of cream of 33-35% fat until soft.
- Put cottage cheese, yogurt, powdered sugar in a bowl. Beat with a mixer until smooth.
- Squeeze 1/2 lemon juice to the curd-yogurt mass, it will give a fresh note of cheese.
- Bring 30-40 ml of milk to 80-82 degrees, add the soaked gelatin there, mix until smooth. Pour into the curd mass.
- Gently stir in the whipped cream to the curd mass with a spatula.
- We spread half of the mixture into the mold, sprinkle with pieces of peaches (this step is not necessary! If you put pieces of fruit – do not repeat my mistake, do not spread them all over the form, leave cm to the side – I laid it out to the end and the cheese was not very stable – tried to leave for fruit)
- Put the remaining half of the mixture on top, level it, put it in the refrigerator until it hardens for an hour and a half.
- After this time, we prepare the jelly. To do this, peel 2 peaches, cut, and grind with a blender in mashed potatoes. Soak 6 g of gelatin in 35 g of water. My peaches were not sweet at all, so I added a teaspoon of honey to the puree.
- Dissolve the gelatin by heating it in a water bath or in the microwave (but very carefully! You cannot exceed the temperature of -82 degrees). Mix with mashed potatoes. Fill the top layer of our cheesecake. We put it in the refrigerator for an hour.
Enjoy your meal!
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