A delicious cake without baking is very simple to prepare. Cottage cheese cheesecake with gelatin has long won its love among housewives. There is no need to bake cakes with him and worry that he will not rise or, on the contrary, a tubercle will appear in the center, and he should not be there.
We have prepared for you the perfect recipe for a large cheesecake with berry flavor. We will cook with raspberries and blueberries, you can use other seasonal berries.
Time for preparing - 2 hours
Servings Per Container - 6
Ingredients:
- Curd - 600 g
- Sugar - 150 g
- Cream with a fat content of at least 26% - 250 g
- Gelatin - 25 g
- Milk - 120 ml
- Butter - 100 g
- Tea biscuits - 200 g
- Raspberries - 250 g
- Blueberries - 250 g
- Pack of Raspberry Jelly
- Berries for decoration
We cook in the form of 20 cm (for the form of 28 cm, double the number of products):
Cheesecake cookies need any shortbread. The Tea For Liver has proven itself best. Grind it into crumbs in a convenient way - break it with your hands, pass through a meat grinder, use a blender bowl or break it with a rolling pin. For the latter method, put a cookie packet. Tie it so that there is no air left, rolling the rolling pin over the bag, grind it.
Melt the butter in a water bath or in the microwave. Add butter to the liver. Mix.
We cover the bottom of the detachable shape with parchment, wrap the edges under the shape. Then using parchment cheesecake will be easy to transfer to the dish. We spread the mixture of cookies and butter into a mold and carefully fill it with a glass.
We divide the gelatin into two parts, so that later it will be easier to add it to the curd. Pour it with half a serving of milk so that it swells. If there are scales, then pour all the gelatin with milk for swelling. And then measure half.
Now prepare the blueberry puree and make the first layer of the pie. The second layer is raspberry, prepare in the same way, just use raspberry puree.
My blueberries, leave a handful of berries for decoration.
Puree it with a hand blender. Grind mashed potatoes through a fine sieve to get rid of oilcake.
Combine half the cottage cheese (300 g) and sugar (75 g) in a bowl, add blueberry puree to them.
Dissolve the swollen gelatin in a water bath and add it to the cottage cheese with blueberries. Mix thoroughly.
Whip the cream in a separate bowl until soft peaks at a low mixer speed. Be careful not to break the cream into butter. As soon as there is a trace behind the corollas, you can stop.
Add cream to the curd mass and mix, use a spatula or whisk.
We spread the mass into a mold, level the top and send it to the refrigerator. While grasping the blueberry layer, prepare the raspberry layer on the same principle. Put it on top of the blueberry and smooth the surface.
When the layers set (after 30 minutes) you can decorate the cheesecake. On the surface lay berries - raspberries and blueberries.
We will dissolve jelly in water. Look at how much water you need according to the instructions and reduce its amount by 50 ml. So the jelly will be more dense. Gently pour a thin layer of jelly near the berries with a spoon. Send the cake in the refrigerator for 15-20 minutes so that the jelly begins to harden. Now you can carefully add all the jelly. Berries with this approach will remain in place.
Give the cheesecake two three hours so that the gelatin completely freezes and the cake does not crumble upon serving. To get the cake out of the detachable form, go with a knife along the side and remove the form. Now put the cake on the dish using parchment paper.
You can cut a slice and enjoy the amazing taste.
Look how beautiful the cut turned out!
Enjoy your meal.
