Raspberry Cheesecake No Bake
by Editorial Staff
Delicious and tender homemade cheesecake. It is prepared as simply as possible and from readily available products that can almost always be found at home.
Ingredients
The foundation:
- 250 grams of cookies
- 100 grams of melted butter
- 100 grams of roasted nuts
Curd layer:
- 25 grams of gelatin
- Water
- 500 grams of mascarpone cheese
- 150 grams of cottage cheese
Jelly layer:
- 1 cup raspberry jam (warm)
- 20 grams of gelatin
For decoration:
- raspberries and blueberries
Directions
- The first step is to prepare the base of the cheesecake. Grind the cookies with a blender into crumbs together with the nuts. Add melted butter. Tamp the cookie mixture laid out on the bottom of the form and leave for a while in the refrigerator.
- Now we are preparing the filling – the first layer. Beat the mascarpone cheese with the curd with a mixer. Add a little water to make it easier to beat. Pour 25 grams of gelatin with water and leave for a few minutes to swell the gelatin. Then dissolve the gelatin in a water bath and add to the curd mass. Mix well. Put the resulting filling mass on the base and send it to the refrigerator for a while.
- Preparing the second layer of filling. For the preparation of which you need to mix warm jam (I chose raspberry) together with pre-prepared gelatin (in the same way as in the curd layer).
In order for this layer to freeze faster, in the video recipe I fill this layer in 2 stages, but you can fill it in one time. - Keep the cheesecake in the refrigerator for at least 3 hours.
Enjoy your meal!
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