Cheesecake without baking
A classic cheesecake is always a dough base and a delicate soufflé on top. There are many modern variations of the popular dessert.
The British love a cold cheesecake, using curd cheese varieties to prepare the filling. It is not necessary to overpay for the brand and take Philadelphia cheese. For a modern light no-bake cake, any available cream cheese, such as Hochland, will do. The main thing is not to confuse it with melted. 🙂 Using my step-by-step recipe with photos, you can easily make your delicious homemade cheesecake.
Ingredients:
The basis:
- cookies Baked milk - 160 gr;
- butter - 50 gr;
- sugar - 1 tbsp. l.
Filling:
- curd cheese - 250 gr;
- cream 33% fat - 200 gr;
- sugar - 50 gr;
- gelatin - 15 gr;
- water - 90 gr;
- strawberries for decoration.
How to make no bake cheesecake
In a blender cup, mix finely broken cookies, butter and sugar.
The resulting crumbly mass is tightly tamped with a glass with a flat bottom. You should get an even base, which must be sent to the oven for 10 minutes at 200 °. Do not overcook or the cake will burn or become too dense.
While the base is in the oven, soak the gelatin in ice water.
It should swell and become like wet snow. A different cooking method may be written on the package, but the described technique works flawlessly.
We take the cake out of the oven and finish the gelatin, heating it in a saucepan to 85 °, it is at this temperature that it will turn into a transparent liquid. It does not need to be brought to a boil.
We combine cottage cheese, sugar, slightly cooled water with diluted gelatin in containers and beat with a blender.
We introduce into the mass of cream and continue to beat, until a lush homogeneous mass is obtained. Special splendor can be achieved by whipping the cream separately and only then gently combine with the total mass. The filling is ready.
Pour the resulting mass onto the base, without removing it from the mold and put in the refrigerator for 2-3 hours.
A well-cured cold no-bake cheesecake can be garnished with airy marshmallows for cocoa or, like me, with fresh fruit and mint.
You can store such a dish only in the refrigerator.
If cream of 33% fat content is replaced with 20%, the mass will not turn out lush and will be more like bird's milk.
