Unbaked Curd Cheesecake
by Editorial Staff
Delicate, tasty, and easy-to-prepare cheesecake will be an excellent decoration for a festive (and not only) table! The cloud-like filling and crunchy base complement each other perfectly!
Ingredients
Filling:
- Cottage cheese – 600 g
- Sour cream (20%) – 150 g
- Sugar – 150 g
- Gelatin – 10 g
- Milk (room temperature) – 100 ml
- Butter (room temperature) – 50 g
- Vanilla sugar – 1 tbsp
- Salt
The Foundation:
- Cookies – 200 g
- Butter – 80 g
Directions
- Soak gelatin in milk at room temperature and leave to swell.
- Prepare the form:
it is better to use a split ring with a diameter of 16-20 cm (I did 19 cm).
To make the sides of the cheesecake even, I covered the sides of the form with acetate film. We put the ring on a dish or board. - Any cookie can be used according to your taste.
Put the cookies in the harvester - And grind into small crumbs.
- Melt the butter. Combine with cookie crumbs, stir quickly with a spoon so that all the crumbs are moistened.
- Transfer the crumbs into a mold to smooth and press down, preferably with the bottom of a glass or with a mortar.
Put the mold in the refrigerator for 15-20 minutes while we cook the filling. - Place cottage cheese, sour cream, butter, everything at room temperature, sugar, vanilla sugar, and a pinch of salt in the bowl of the food processor and stir using the “knife” attachment.
- You can also use a hand blender or rub the curd through a sieve and mix with all the other ingredients.
- Dissolve the swollen gelatin in a water bath or a microwave oven (in pulses of 10 seconds, stirring well each time). Most importantly, DO NOT GIVE BOOKED!
- Pour the gelatin into the curd mass through a sieve and mix thoroughly.
- Pour the curd filling into a mold and smooth with a spoon, lightly tap the mold on the table so that air bubbles come out.
- Put the cheesecake in the refrigerator for at least 3-4 hours, and preferably overnight.
- Before serving, remove the ring and remove the film. Decorate as you wish.
Enjoy your meal!
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