Quick Cheesecake without Baking
by Editorial Staff
What can you say about this recipe? Like all non-baked recipes, it’s pretty simple and quick. The active time for making cheesecake, that is, the time when you need to do something, literally takes 15–20 minutes. The cheesecake turns out to be very beautiful, festive, with such an elegant combination of red and white, and very interesting in taste. It combines the delicate velvety taste of the white layer and the refreshing berry taste of the red layer. By the way, this cheesecake can be prepared without the berry layer. It will be delicious too. Let’s cook!
Ingredients
FOR BAKING:
- 200 g cookies
- 100 g butter
FOR WHITE LAYER:
- 400 g cream cheese
- 350 ml cream 35%
- 150 g icing sugar
- 10 g gelatin
- 70 ml water
- juice of 1 medium lemon
FOR BERRY LAYER:
- 400 g strawberries
- 15 g gelatin
- 150 g water
- 50 g sugar
FOR DECORATION:
- 100 ml cream 35%
- 1 teaspoon caster sugar
Directions
- Melt the butter, knead the cookies into small crumbs. Pour melted butter into the cookie crumbs and stir so that the oil evenly moistens the crumb. The result is a crumb that reminds me of wet sand. I will collect the cheesecake in a pastry ring, as an option, to assemble the cheesecake, you can use the walls from a split cake mold. Pour out the crumbs, distribute in an even layer and tamp tightly.
- We put the form in the refrigerator for now and proceed to the white layer.
- Pour gelatin into the water and leave to swell for a while. Squeeze the juice out of the lemon. Gently warm the swollen gelatin until it is completely dissolved. It is usually recommended to heat gelatin to a temperature not exceeding 60 ° C. It is impossible to boil gelatin, otherwise, it may lose its strength. We take the cream out of the refrigerator and beat it with 2-3 tablespoons of powdered sugar until a steady state. It is highly advisable not to interrupt the cream, they should keep their shape well, but at the same time remain soft. In a separate bowl, beat the cream cheese with the remaining icing sugar. Pour in vanilla sugar, pour lemon juice into whipped cream cheese, stir, then pour in the gelatin solution and stir well again until smooth. Gently mix the curd and whipped cream together. The result is a very light, airy, and delicious cream. We take out the form with the base from the refrigerator, pour out the cheese cream, and carefully distribute it. We put the mold in the refrigerator so that the cheese layer grabs on top. It won’t take long, since the cream is thick enough. It usually takes 15–20 minutes.
- In the meantime, we will prepare the last berry layer. Pour gelatin into the water and leave to swell for a while. We make mashed potatoes from the berries. If the strawberries are from the freezer, then we first defrost them and then punch them with an immersion blender together with powdered sugar into a homogeneous puree.
- Gently warm the swollen gelatin until it is completely dissolved. Pour in the gelatin solution and stir everything well. We take out the form from the refrigerator, the top layer should grasp slightly. And carefully pour the berry mass on top.
- We remove the form for several hours in the refrigerator until the berry layer solidifies completely. I tend to make the cheesecake the night before and leave it in the refrigerator overnight. We carefully remove the form and decorate it to your taste. I whipped 100 ml of heavy cream with literally a teaspoon of powdered sugar, put it in a piping bag with a toothed nozzle, and deposited the cream in a circle.
- And our cheesecake is ready.
Enjoy your meal!
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