Recipe cheesecake with mascarpone taken straight from american cuisine... This is a no-baked cheesecake, a traditional cheesecake, but with an Italian touch. Why?

Because Mascarpone is a fatty Italian cream cheese. It is ideal to replace it homemade sour creamwhich according to appearance more like butter... IN Krasnodar Territory, for example, it is very easy to buy one. You can take packaged sweet cream cheese. Of the Russian ones, this is Omichka. From the cookies, I took the usual Sugar. You can take chocolate.

• Butter - 100 g;
• shortbread cookies - 300 g.
• Filling:
• Cream (not less than 30% fat) - 200 ml;
• mascarpone cheese - 500 g;
• gelatin - 20 g;
• sugar: sand - 150 g.

So let's make a mascarpone cheesecake without baking.

First, we soak the gelatin for one hour (how to do this, it is written on the package). Necessarily in cold water.

Melt the butter on the stove.

Pour the butter into the cookies and mix well. Then we spread the resulting mass in round shape, tamp and put in the refrigerator. Butter Cookies - This will be the base of the cheesecake.

Melt gelatin on the stove, not letting it boil. Beat the cream separately with sugar until fluffy. Then add the mascarpone and mix well. Pour in the gelatin, continuing to stir.

Now we spread the mass on the base, level the surface. And we put the cake in the refrigerator. Better all night.

Top the cheesecake with cocoa or grated chocolate.

Recipe 2. Cheesecake without baking sour cream

• For the frame: 400 gr. shortbread chocolate chip cookies, 200 gr. butter.
• For the filling: 500 gr. cottage cheese, 300 ml of sour cream (fat content 20-30%), 150 gr. sugar, 1 tsp vanilla sugar, 20 gr. gelatin, 1 pack of instant jelly, cream (for decoration)

I love recipes for pies and desserts that do not require baking. This is especially true on hot summer days, when you don’t want to bake in the oven, but you want to treat yourself to sweets. An unbaked cheesecake is one such recipe.

1) Shortbread chocolate chip cookies get out of the packs.

Recipe 3. Cheesecake without baking with "Korovka" sweets

This cheesecake is similar to hundreds of its counterparts, behind one small nuance - in its taste and aroma you can feel the specific smack of Korovka sweets - caramel-creamy-vanilla. The icing, which consists of almost nothing but candies, enhances the overall flavor of the cake.
If there are no sweets "Lady", then they can be replaced with toffee.

• Dough: 200g of "Jubilee" cookies, 100g of butter
• FILLING: 200g of sweets "Korovka", 100g of milk, 0.5 cups of sugar, 30g of gelatin, 100g of water, 400g of cottage cheese, 200g of 20 ~ 25% sour cream, vanillin
• GLAZE: 200g of sweets "Cow", 60g of milk

Dough
Grind the cookies into crumbs.
Pour in melted butter, stir.

Cover the d \u003d 24cm form from the inside with foil so that the ends hang down.
Put the dough in a mold and crush, forming a cake.

Put the mold in the refrigerator.

Filling
Soak gelatin in 100ml cold boiled water... If you use heavy cream or sour cream (30 ~ 35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water.

When the gelatin becomes transparent, put a cup of gelatin in a bowl of boiling water and, while stirring, bring the gelatin to dissolve.
Leave a cup of gelatin in boiling water while the filling is cooking.

Unroll the sweets, cut and put in a small saucepan.

If the candies are liquid inside, then put them whole.
Pour in milk, add sugar and vanillin.
Put the saucepan on medium fire and with stirring, bring until the sugar and sweets are completely dissolved.
Cool the resulting mass until warm.

If you have a blender, put cottage cheese, sour cream and candy mass in it. Beat. Pour in the dissolved gelatin and beat again.
If there is no blender, pass the cottage cheese through a meat grinder or rub through a sieve.
If the curd is soft and plastic, then preprocessing not required.
Beat the cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin in a thin stream under the rotating blades of the mixer.

Remove the mold from the refrigerator and pour into it curd mass.

And put it back in the refrigerator.

Glaze
Dissolve sweets in the same way over the fire, only with less milk.
If the mass turns out to be an inexpressive cloudy brownish color, then ¼ h of a spoonful of turmeric can be added to it.
If possible, it is highly desirable to add cream liqueur type "Baileys".
Remove the cake from the refrigerator.
If the surface is already frozen, then pour the glaze on top and distribute it in an even layer.

If the curd mass is still liquid, then put it back in the refrigerator, and apply the glaze after the surface has completely solidified.

Put the cake in the refrigerator for at least 6 hours.

Before serving, remove the cake from the mold by pulling on the hanging ends of the foil.
Carefully remove the foil and discard.

Decorate the cake as desired.

Recipe 4. Curd cheesecake without baking

Ingredients:

(4-6 servings)

• base cheesecake
• 200 g biscuits
• 100 g butter
• curd mass for cheesecake
• 500 g of tender non-acidic cheese
• 150-200 g sugar
• 0.5 l milk
• 15 g gelatin
• 2 bags of vanilla
• cheesecake decoration
• strawberry or raspberry jam

Try the extraordinarily tender and delicious curd cheesecake... Unlike classic recipe This cheesecake is cold prepared without baking. Try it and you will not regret it. Firstly, this cheesecake takes twenty minutes at most, half an hour maximum, and secondly, you get quite easy curd dessertworthy of the highest praise.

• So, first we prepare the base. To do this, grind the cookies to a state small crumbs... The fastest way to do this is in a blender, but you can also manually use the most ordinary mortar.
• Fill the crumb with melted butter. Mix everything well so that the oil is evenly distributed throughout the entire volume.
• We pour out the sand mass on the bottom of the split form and carefully tamp it with a spoon or the bottom of the glass to get a flat and rather dense base with a thickness of a centimeter - one and a half.
• Set aside the base for a while and start preparing the curd mass for the cheesecake. Put the cottage cheese in a deep bowl and grind it with sugar, add vanilla.
• We take gelatin and dilute it in a glass warm milk... While stirring, bring to a boil and immediately remove from heat. To make the gelatin cool faster, we literally put the saucepan in cold water.
• Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until smooth. It is advisable to use a mixer or blender, while the cheese mass becomes more airy.
• Pour the cheese mass on top sand base, and then put in the refrigerator for two hours. Usually if good gelatin, then an hour is enough, but it is still advisable to give time for the curd cheesecake to stand.
• We take out the cheesecake from the refrigerator, carefully separate it from the walls split form.
• According to tradition, the surface of the cheesecake is generously spread with strawberry or raspberry jambut can be garnished with fresh or candied berries.
• That's all, our curd cheesecake is ready. To taste this tender cheesecake something like bird's milk... Stored curd cake in the fridge.

P.S. If you want to give your cheesecake special tastethen in cheese mass you can add either 100 g of liqueur, or the zest of one lemon or orange.

Recipe 5. Cheesecake with condensed milk without baking

I cook not so long ago, only a year. A very easy cheesecake to prepare.

We will need

• Sour cream packaging from 15 to 25% fat (450g)
• 300 g of cookies (better crumbly, I took "Dnepro")
• 100 g melted butter
• 250-300g of condensed milk
• about 2 tablespoons gelatin

Preparation:
one). Cover the form (preferably detachable) parchment paper (so that later the cheesecake is easily separated)
2). Grind the cookies into small crumbs and mix with melted butter. The mass should not be greasy, but not too dry. Put the mass into a mold and tamp well. Put in the refrigerator for half an hour.
3). Mix sour cream with condensed milk (you can add more or less condensed milk, this is a matter of taste). The mass should be warm. You can warm it up in a water bath.
4) Pour gelatin 3-4 tbsp. l. water and leave for 10 minutes. to swell. Then melt it in a water bath so that it completely dissolves.
5) Slowly add gelatin into the sour cream-condensed mass, stirring well. Then pour into the mold. And send it to the refrigerator until it solidifies. I froze quickly. About 2 hours.
6). Remove carefully from the mold and decorate. I decorated with melted chocolate. It should be warm but not hot.

Recipe 6. Cheesecake without baking without gelatin

For the basics:

• 2 cups cracker crumbs
• butter
• 100g
• sugar
• two tablespoons two teaspoons lemon juice

For filling:

• 500 grams not fat cottage cheese
• 200 grams cream cheese
• sugar 200 grams
• 50 grams of poppy
• 6 large apples
• three eggs
• vanilla sugar one teaspoon
• pinch

1. Wash the poppy warm water... Boil 0.5 cups of water in a saucepan. add the poppy seeds, reduce the heat to low and, stirring constantly, steam the poppy seeds for 7 minutes. remove from heat and cool.
2. Lubricate a deep split baking dish vegetable oil... Grind the cracker crumbs with sugar in a blender. Without turning off the blender, add the butter and lemon juice.
3. Preheat the oven to 180 ° C. Put the resulting mixture in a mold, distribute it in an even layer along the bottom and sides. cover cling film and put it on for 15 minutes. in the refrigerator. then remove the film and rearrange the form in the oven. bake for 10 minutes. let's cool down to room temperature... Do not turn off the oven.
4. Beat the cottage cheese with sugar. Continuing to beat, add cream cheese, eggs, vanilla sugar and salt. Turn off the mixer immediately.
5. Divide the curd mass into three parts. Add poppy seeds to two of them and mix.
6. Put the curd-poppy mass on the edges of the cheesecake base. Fill the middle with poppy-free mass.
Wash the apples. cut each into 5-6 pieces, remove the core. Put the apples back together and carefully place them in the cheesecake pan. cover with a sheet of parchment, put in the oven and bake for 50 minutes. cool to room temperature.

Delicate dessert without baking, which will be appreciated by lovers of cottage cheese dishes. This proven recipe curd cheesecake useful to everyone who does not like or does not want to use the oven. As a result, you will get delicious delicacy with a smooth texture and crunchy base. Matches perfectly with fresh berries and fruit - try it!

As a basis for dessert, I suggest using shortbread cookies, which can be absolutely anything to your taste: for example, sugar, nut, chocolate. Let me remind you that we cook cheesecake without baking, so our task is to stabilize the curd mass. Ideally, we should not get a jelly-like texture, but a very delicate, close to cheese filling in a classic New York cheesecake.

IN this recipe this consistency can be achieved with gelatin. I must note that the exact amount of this very gelatin can be selected exclusively by experience and may differ from the indicated one - this factor depends on the brand and characteristics of the product. I really hope that my humble tips, like the recipe for a curd cheesecake without baking, will come in handy and you will definitely cook this wonderful dessert... By the way, the site has detailed recipe curd cheesecake with pastries - how to cook it.

Ingredients:

The foundation:

Filling:

Cooking a dish step by step with a photo:

To make curd cheesecake without baking, we need following products: shortbread cookies, fatty cottage cheese (I took 10%), granulated sugar and vanilla sugar, butter (at least 72% fat), sour cream (in my case, 20%), milk of any fat content and gelatin. All components for the future dessert should be at room temperature, so take them out of the refrigerator in a couple of hours and leave them on the kitchen table.

First, I advise you to do gelatin (10 grams). This time I used the usual one, so it needs to be soaked in cold (in the sense of room temperature, not warm and not hot) milk (100 milliliters) for 30 minutes. Instant gelatin is immediately dissolved in hot liquid.

For a base 150 grams of any shortbread cookies we turn them into large crumb-pieces in a way convenient for you. I used to do it with a blender, but more and more I began to chop cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies, and you can also replace some of the cookies with toasted chopped nuts.

Transfer the crushed cookies to a bowl and combine with melted butter. Mix quickly but thoroughly with a fork or spoon. The result is this kind of buttery crumb-chunks of shortbread cookies. By the way, sometimes, for a change, I replace some of the shortbread cookies with unsalted crackers - the base turns out to be even more crispy.

For forming a curd cheesecake without baking, any round shape with a diameter of 16-20 centimeters is suitable. In my case, this is a sliding confectionery ring, which I made with a diameter of 19 centimeters and put right on flat dish... Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make bumpers, double your sand base products.

Carefully level sand crumbs fingers. Alternatively, after that, you can additionally compact and level the base with the bottom of an ordinary glass, but it turns out very quickly and easily with your hands. By the way, it is not visible in the photo, but in this recipe I used a border tape - it is transparent, so it is not visible. We place the workpiece in the refrigerator so that the butter solidifies and the cake becomes dense.

Next step let's do curd filling for cheesecake. Unlike New York cheesecake, where all the ingredients of the filler are combined with a tablespoon or whisk, in this case ideal option there will be a hand blender. The fact is that any cottage cheese is a granular mass, therefore, in ready-made dessert these grains will be felt. But thanks to the immersion blender, you get a perfectly homogeneous mass without grains of cottage cheese. We put in suitable dishes 600 grams of fat cottage cheese, add 150 grams of sour cream and sugar, 50 grams of soft butter, and a tablespoon of vanilla sugar. You can replace granulated sugar with powdered sugar if you wish, but this is not essential.

We punch everything with an immersion blender until the sugar is completely dissolved - about a minute. At this stage, you can adjust the sweetness of the future dessert by adding additional sugar.

The filling for the cheesecake is almost ready - it remains to add our gelatin to it, which stabilizes the curd layer. We heat the gelatin swollen in milk to a maximum of 90 degrees and actively interfere with me. Just do not let the milk boil, otherwise boil the gelatin and the curd mass will not solidify. I dissolve the gelatin in the microwave in the Defrost mode - I check every 10 seconds so as not to miss a moment.

Pour milk with gelatin into curd base... Here I strongly advise you to use a strainer so that not a single grain of gelatin that does not dissolve will ruin the dessert. We punch everything again with a blender.

As a result, you should have a completely homogeneous, smooth and very tender curd mass. In consistency, it resembles sour cream 20% fat.

We shift the curd filling over the base of the cookies.

Step-by-step recipes for making cheesecake with gelatin, nuts, cocoa, strawberries and mascarpone

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams ready meal

3 gr.

19 gr.

Carbohydrates

286 kcal

Option 1: Classic Cheesecake with Gelatin No Bake

Cheesecake is a pastry with cheese, curd based shortcrust pastry... Dessert is often garnished with fresh berries or fruits, chocolate, and whipped cream. Cheesecake is prepared in two options. Or in the oven, baked with cheese filling. Or in a cold way, mixing the filling ingredients with gelatin and cooling it down. Such a dessert may well replace traditional cake on your birthday, and also become an addition to tea in the country.

Ingredients:

• a pack of chocolate chip cookies (100 gr.);
• half a liter of cream;
• 150 g granulated sugar;
• 300 gr. Philadelphia cheese;
• 20 gr. gelatin;
• 100-110 gr. butter;
• three oranges.

Step-by-step recipe for cheesecake with gelatin without baking

Cookies break into small pieces hands into a deep cup. Then grind into crumbs using a mashed potatoes.

Place the butter in a plate and heat it in a water bath until the butter is completely melted. Pour over the crushed liver, mix thoroughly so that all the crumbs are well oiled. Place in a cheesecake dish and crush well. Put away in the cold.

Pour gelatin into a glass and pour water. Leave for 15-20 minutes to swell.

Pour cream into a saucepan, add sugar and keep on moderate heat until boiling. Add cheese to the mass, stir and remove from the stove after a minute.

In hot cheese cream pour half of the gelatinous mass, mix thoroughly until the gelatin is completely dissolved.

Remove the form from the refrigerator, pour the cream of the cream onto the biscuit layer. Smooth out and put back in the refrigerator for 6 hours.

Squeeze the juice out of the oranges - you should get at least 250 ml. Add a couple of tablespoons of sugar and boil over low heat. Remove the juice from the stove and combine with the rest of the gelatin. When the mixture has cooled, pour it on the cheesecake in a third layer and put in the cold for a couple of hours.

Carefully separate the cooled cheesecake from the mold with a thin knife, cut into portions and serve.

Option 2: Quick No Bake Gelatin Cheesecake Recipe

A very simple cheesecake recipe that does not require baking and a long waiting time until the gelatin hardens. Instead of the usual cottage cheese, mascarpone is added, so the dessert turns out to be incredibly tender.

Ingredients:

• 300 gr. chocolate cookies;
• 400 gr. mascarpone cheese;
• 100 g butter;
• 300 gr. cream (high fat content);
• 25 gr. gelatin;
• 100-120 gr. powdered sugar;
• tangerine and kiwi;
• fruit jelly packaging.

How to Quickly Make Gelatin Cheesecake Without Baking

Fold the chocolate cookies into a deep container and crush them into crumbs without large lumps. Pour in the melted butter, stir thoroughly and transfer to the form in which the cheesecake will be prepared. Refrigerate for 15 minutes.

Pour gelatin into a mug and add water. Set aside for a quarter of an hour.

Put cheese in one deep cup, icing sugar and cream. Beat well with a mixer. Heat the gelatin slightly in a water bath and stir with the cheese mixture until smooth.

Remove the cookie sheet from the refrigerator, pour the cheese mass over the first layer and smooth the top with a spatula. Put in the cold again for a couple of hours.

Peel the tangerine and cut into thin slices. Make several flowers from kiwi.

Dilute the fruit jelly according to the instructions on the package. Remove the cheesecake from the refrigerator, pour in the jelly mixture, arrange the tangerine and kiwi beautifully and back into the cold.

The cheesecake will be ready to serve in about half an hour. If there are no chocolate cookies, then they can be replaced with ordinary ones. And tangerine and kiwi can be replaced with other fruits to taste.

Option 3: Cheesecake with gelatin and nuts

IN summer timewhen there are a lot of seasonal berries and fruits - it's time to cook delicious cheesecake... The filling will be based on tender cottage cheese, and for a piquant taste, you can add a little peanuts.

Ingredients:

• 200 gr. cookies;
• 150 g butter;
• 100 g peanuts;
• a pound of cottage cheese;
• 70-80 ml. cream;
• 200 gr. any berries;
• lemon;
• a couple of tablespoons of gelatin;
• a pack of fruit jelly;
• two glasses of water.

How to cook

Pour gelatin into a small bowl and pour 50 ml of water to it, leave for 15-20 minutes so that the product swells.

Break the cookies with your hands and put them in a blender bowl. Scroll several times until it turns into a small crumb.

Fry the peanuts in a dry frying pan and remove the husks. Add to the cookies and turn the blender a few more times.

Melt butter and pour into a cup, combine with a mixture of cookies and nuts. Mix everything well, transfer to a baking dish and tamp tightly with your hand. Refrigerate while other ingredients are cooking.

Pour the cream into a saucepan and heat slightly over low heat. Dissolve gelatin in them, remembering to stir all the time with a spoon. Allow some time for the mass to cool slightly.

Rub the cottage cheese through a fine sieve. Combine with sugar and stir in the juice and lemon zest, grated on a fine grater.

Combine curd and gelatinous mass, to stir thoroughly. Pour the mixture onto the biscuit and nut crust. Refrigerate for 2.5 hours until the cream hardens.

Decorate the top of the cheesecake with berries. Dissolve the jelly, as written on the package and pour this mixture over the berries. Put in the refrigerator.

When the jelly layer hardens, you can remove the cheesecake from the mold and serve with tea.

Option 4: Cheesecake with gelatin in the oven

Cheesecake made of two types of cookies and cottage cheese is not only very tasty, but also looks beautiful in the context. So it can replace cake at home.

Ingredients:

• 450 gr. shortbread cookies;
• a couple of pinches of salt;
• 250 g butter;
• 1.5 teaspoons of vegetable oil;
• 4.5 tablespoons of cocoa powder;
• a tablespoon of starch;
• a pinch of vanillin;
• 800-820 gr. cottage cheese;
• 500 gr. chocolate chip cookies;
• 300 gr. sour cream;
• 200 gr. powdered sugar;
• five eggs.

Step by step recipe

Grind ordinary cookies with a blender until fine crumbs. Stir in soft butter and cocoa powder until smooth. In the form in which the cheesecake will be baked, coat with vegetable oil and lay out the base of the cookies, forming the sides.

Divide chicken eggs into yolks and whites. Combine the yolks with grated cottage cheese, half a serving of powdered sugar, vanilla and starch. Stir well with a whisk until smooth.

Sprinkle the whites with salt and beat with a mixer, as for a biscuit. Pour in the remaining icing sugar in small portions. As a result, you should get a fluffy white mass, which must be mixed with curd.

Pour the third part of the filling onto the base. Spread the chocolate chip cookies over it and cover with the remaining curd mass.

Put in the oven for 60-65 minutes at 180-190 degrees. After that, do not open the oven and take out the cheesecake for exactly the same amount of time.

The finished dessert can be decorated with honey and cut into small pieces before serving with tea or coffee.

Option 5: Cheesecake with gelatin and strawberries in a slow cooker

It is especially convenient to cook gelatin in a multicooker, as it will not burn in it. upper layerwhat can happen in the oven. In addition, there is no need to separately beat the yolks and whites - the dessert will still turn out tender.

Ingredients:

• 150 g cookies;
• 100 g butter;
• two eggs;
• 450 gr. cream cheese;
• 100 g Sahara;
• 250 g strawberries;
• 50 gr. sugar (for jelly);
• a tablespoon of gelatin;
• half a glass of water.

How to cook

Grind the cookies into crumbs - on a grater or with a blender.

Put the butter in the microwave so that it softens well. Mix with chopped cookies.

Cut a circle out of parchment to put it on the bottom of the multicooker bowl (leave high sides so that it is convenient to remove the baked goods). Put the mass of cookies and butter in a bowl, tamp well.

Combine cheese, vanillin and sugar in a separate container, stir and add one at a time chicken eggsstirring well each time. Spread the filling over the biscuit base. Close the lid of the multicooker and put on the baking mode for 50 minutes. Do not lift the lid during cooking, and when 50 minutes have passed, switch to heating mode for the same time.

Soak gelatin in warm water for 10-15 minutes. Rinse the strawberries and remove the stalks. Pour strawberries into a blender, add sugar and gelatin and grind.

Arrange the strawberry jelly over the cottage cheese filling, level and put in the refrigerator until it solidifies.

Pull the ends baking paper - and the cheesecake is gently removed from the bowl. Enjoy your meal!

In order for a cheesecake without baking with cottage cheese to turn out to be tender, soft, the fermented milk product must be carefully rubbed through a sieve. If you want something a little more sophisticated, make a curd layer of tofu, mascarpone, Philadelphia, Almetta, curd or cream cheese.

Cottage cheese cheesecake with cookies and gelatin

• Time: 5.5 hours.
• Servings Per Container: 7-8 Persons.
• Calorie content: 243 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: Available for beginners.

Unbaked cottage cheese cheesecake cake is prepared with strawberry glaze, which is made from the jam of the same name. If desired, you can use any jam from those berries and fruits that you like.

Ingredients:

• shortbread cookies ("Tea", "For coffee", "Baked milk") - ¼ kg;
• butter (butter, softened) - 0.1 kg;
• cottage cheese (homemade) - 0.5 kg;
• sugar - 1/5 kg;
• milk - 2 tbsp.;
• gelatin, vanillin - 20 g each;
• strawberry jam.

Cooking method:

1. Crush the cookies until crumbly with a mashed potatoes or use a blender.
2. Add soft butter, mix thoroughly. These two products should become a homogeneous mass. If they are not mixed well, the base will crumble.
3. Take a split form, put a sand base on the bottom and tamp well. You should have a layer about 1 cm thick. Since the cake is prepared without baking, put the cake pan in the refrigerator.
4. Take a deep bowl, put cottage cheese in it. Add milk, sugar, vanillin, puree the mass until smooth with a blender. If you do not have such a device, add first to fermented milk product the last 3 components, grind them with a spoon, and only then pour in the milk and stir.
5. Pour gelatin into a separate container, pour in milk, stir well.
6. Place the container on the stove, bring the liquid to a boil, stirring constantly.
7. Remove the mixture from the stove, cool slightly. Pour into the curd mass, beat with a blender (mixer). During whipping, its consistency will become more airy, tender. If you do not plan to treat children with cake, add 100 ml of any liquor to the curd mass.
8. Pour the mixture into a split pan over the sand base. Return the cheesecake to the refrigerator, let stand for 4 hours until it hardens completely.
9. Prepare the frosting: Dissolve ½ part of a gelatin bag (5 g) in 100 ml warm water.
10. Boil the syrup from the jam: mix 60 g of granulated sugar with 65 ml of water, add a little jam. Stir, bring to a boil over low heat. Strain.
11. Pour 150 ml of syrup into the gelatin. Bring the mixture to a boil over low heat. Cool slightly.
12. Pour the resulting glaze over the cream, let it set.
13. Garnish the no-bake gelatin curd cheesecake by placing on the frozen berry jelly fresh fruits, berries, mint leaves, etc.

As the basis of the dessert, you can use ready-made biscuit cake or make a base from, and simply sprinkle the cake itself with carob (cocoa) or pour over chocolate or berry glaze.

Two options:

This dessert turns out to be beautiful and festive; both children and adults like it very much. I hope you enjoy the homemade no-baked cheesecake cheesecake too.

Composition:

glass - 200 ml

For the curd layer:

• 700 g cottage cheese 5%
• 1.5 cups cream 10%
• 1 glass + 2 tbsp. l. Sahara
• vanillin on the tip of a knife
• 2 tsp agar agar spoons

For berry filling:

• 2 cups frozen strawberries or cherries (or other berries of your choice)
• 3 tbsp. l. syrup of any jam
• 3 tbsp. l. Sahara
• 1 tbsp. l. with a heap of potato starch
• on the tip of a knife ground cinnamon and carnations

1st version of the base - from cookies:

• 2 cups crushed or crushed any sweet baked shortbread cookie
• 100 g butter
• 2 tbsp. l. granulated sugar

2nd version of the base - from a biscuit:

• 2 pcs. ready-made biscuit chocolate cakes
• 12 Art. l. syrup of any jam

1st option for decorating cheesecake:

• 1.5 tbsp. l. carob or cocoa

2nd decoration option - chocolate glaze:

• 1.5 cups of water
• 9 tsp carob or cocoa
• 6 tbsp. l. granulated sugar
• 2 tsp agar agar

3rd decoration option - berry glaze:

• 1 cup frozen cranberries (other sour berries you like)
• 3/4 cup granulated sugar
• 1 tsp agar agar

No-bake cheesecake recipe with cottage cheese and cookies:

1. Pre-warm butter and cottage cheese to room temperature and defrost strawberries and cherries.
2. First you need to prepare the base for the cheesecake. Let's start with the simplest, according to the first option, from ready-made sweet shortbread cookies.

   

   Biscuit base products

3. For this option, you will need a split form or a small saucepan, the bottom of which must be lined with parchment paper, and the sides from the inside must be greased with vegetable oil.
4. Mix the softened butter with 2 tablespoons of sugar until the grains dissolve (it is better to take fine granulated sugar or grind it in a coffee grinder into powder). And then add the chopped cookies (I have cooked it, I just broke it with my hands into small pieces and crumbs) and mix everything well together.
5. Distribute the resulting mass evenly over the bottom of the mold, pressing it tightly with a fork to the bottom. Place the cookie cutter in the refrigerator.

   

   Cookie crust

6. Now you need to cook thick jelly for the delicious berry filling of our cheesecake. Throw defrosted berries in a sieve or colander. Mix the drained juice (to make it bigger, I slightly pressed the berries) with jam syrup (I had strawberry) and add cold water to a total volume of 150 ml.

   

   Filling products

7. Pour 100 ml of the resulting juice mixture into a ladle and add 3 tablespoons of sugar. Boil.
8. While the juice is boiling, dilute the starch in the remaining 50 ml and pour the starch mixture into the boiled juice with sugar in a thin stream, stirring constantly. Bring the thick jelly formed in the ladle to a boil and stir in the cinnamon, cloves and berries.
9. Put the resulting fragrant thick berry mixture in a deep plate lined with cling film (the plate should be smaller in diameter than the cheesecake mold, I have a regular soup plate for this). Chill first in the room and then in the refrigerator.

   

   Berry filling

10. In a deep bowl, grind the cottage cheese, a glass of sugar and vanillin with an immersion blender into a homogeneous creamy mass. Place the bowl with the curd mass for heating in a saucepan or a larger bowl filled with warm water. The curd should be heated to a pleasantly warm temperature (as described in).

    

    Curd

11. While the cottage cheese is warming up, pour the cream into the ladle, add 2 tbsp. tablespoons of granulated sugar and 2 teaspoons of agar-agar. On the lowest heat, stirring constantly, heat the cream and agar to a boil, and then darken the thickening mixture, stirring often, for 3-5 minutes. Remove from heat and wait 5-10 minutes, the cream with agar should cool slightly, to about 60 degrees.

    

    Agar-agar cream

12. While the cream with agar has cooled down a little, take the cake pan out of the refrigerator from the refrigerator and put the cooled thick berry jellywhich now looks a lot like jelly.

    

    Put the filling on the cake

13. Now you need to quickly and thoroughly mix the curd mass with the creamy agar mixture. It is convenient to do this using a mixer - pour the agar mixture in a thin stream into the cottage cheese, stirring everything well together.
14. Then quickly lay out the resulting thick cream into a mold on top of the jelly, smooth out its surface with a spoon and put to cool in the refrigerator.

    

    We spread the curd layer

15. When the cottage cheese has completely cooled down and grabbed (for me it happened after about 3 hours), evenly sprinkle its surface with 1.5 tbsp. spoons of carob or cocoa, if you chose the 1st decoration option. This works well with a small strainer. In a few minutes, the carob will turn into a beautiful, uniform dark chocolate color.

    Advice: If you used a saucepan or other round shape without removable sides as a mold, then remove the cheesecake on a flat plate before sprinkling with carob or cocoa. To do this, carefully slide the knife along the inner wall of the pan or mold, and then turn the cake upside down on a plate, remove the saucepan, cover with another flat plate on top and turn it over again so that the crust is at the bottom and the curd part of the cheesecake is on top.

    

    We decorate

16. It remains only to remove the split-shape side and decorate the cake with berries and mint leaves. Or you can immediately start drinking tea without decorations with a delicious cheesecake without baking with cottage cheese and berries.




Recipe for curd cheesecake without baking on a biscuit base with glaze:

If you chose a ready-made biscuit cake as a basis (I prepared a biscuit in advance according to the recipe, which I cut into 2 cakes), then the procedure for preparing the cheesecake will be as follows:

1. Grease the sides of the mold with oil (you can use a split mold or any small saucepan as a mold). Put one cake on the bottom and pour 6 tbsp. spoons of jam syrup (I had syrup from strawberry jam). If the jam is thick, you can dilute the syrup with a little water.

   

   Soak the biscuit cake

2. Next, cook as described in the 1st version of the cheesecake with cookies from the 6th to the 14th paragraph, only with the amendment in the 12th paragraph - spread the thick berry jelly in the middle of the biscuit soaked in syrup.

   

   

   We spread the filling of berries and cottage cheese

3. After being posted curd cream, cover with the second cake on top and pour over the top biscuit cake with the remaining 6 spoons of jam syrup. Put the cheesecake without baking and freeze in the refrigerator.

   

   Cover with the second cake

4. After about 2.5 hours, when the cheesecake is almost completely cooled, you can prepare a chocolate or berry icing with which we will cover our dessert.

   Cooking chocolate icing:

   

   Products for chocolate glaze

   • In a small ladle, mix 1.5 cups of water, 6 tbsp. tablespoons of granulated sugar, 2 teaspoons of agar-agar, 9 teaspoons of carob or cocoa.
   • Place a ladle of chocolate mixture over low heat. Stir constantly, bring to a boil, and then, stirring constantly, darken the glaze for another 3-5 minutes. Remove from heat and cool to about 60 degrees.

   

   Chocolate glaze

   Or we prepare berry glaze:

   

   Products for berry glaze

   • Thawed cranberries (other sour berries can be used) with a submersible blender, grind with 3/4 cup granulated sugar and mix with 1 teaspoon of agar-agar.
   • Put the bucket with berry mixture over low heat, and bring to a boil, stirring constantly. Darken the glaze for another 3-5 minutes, not forgetting to stir. Turn off the heat and cool the mixture to about 60 degrees.

   

   Berry frosting

5. Now it's time to cover the cheesecake with some more hot chocolate or berry icing. To do this, remove the cake from the mold by gently running a knife along the wall of the mold, and then turn the cake over onto a flat plate. Or, if you used a split mold, just remove the sides of the mold.