Cheesecake cottage cheese recipe without baking with gelatin. Cheesecake with gelatin: a recipe for cooking at home

Recipe mascarpone cheesecake straight from american cuisine. This is a no-bake cheesecake, a traditional cheesecake, but with an Italian twist. Why? Because Mascarpone is a fat Italian cream cheese. Ideal to replace homemade sour cream, which appearance more like butter. In the Krasnodar Territory, for example, it is very easy to buy one. You can take sweet cream cheese in packages. From Russian it is "Omichka". From cookies, I took the usual Sugar. You can take chocolate.

Cheesecake with cottage cheese without baking is not only delicious, but also very easy to prepare. It is worth noting that this dessert is prepared with the addition of gelatin, since the baking method is not used, but it is necessary to shape the cake. Curd mass goes well with almost any type of filling, you can use boiled condensed milk, pieces of fruits and berries, as well as walnuts, canned fruits and coconut flakes. It is enough to apply a little imagination to get an incredibly delicate dessert.

"Jubilee" cookies - 215 grams;
soft curd in jars - 410 grams;
granulated sugar - 155 grams;
fat cream - 215 ml;
butter - 105 grams;
vanilla sugar - 11 grams;
drinking water - 110 ml;
food gelatin in granules - 42 grams;
canned tropical fruits - 1 can;
canned peaches - 1 can.

To make a simple no-bake cheesecake with cottage cheese and cookies, according to the proposed recipe with a photo, you need to take half the gelatin and soak in one hundred milliliters of purified water. The gelatinous mass remains at room temperature for fifty minutes, so that it swells well.

We also need syrup from canned fruits, the remaining twenty grams of gelatin in the form of granules are dissolved in it. The mixture is left for some time to swell.

Now cookies are taken, our recipe indicates anniversary, but you can use any other. It is ground with a blender or combine, but you can do it manually. You can use almost any cookie, but it is desirable to give preference to one that crumbles well. Additionally, butter is melted on fire, it is gradually added to the prepared cookies, and then everything is mixed to get a wet mass.

The result is a mass that looks like shortbread dough, the mixture can already be used to prepare the base for the cake. To do this, first we need a detachable form, so it will be more convenient to get the cheesecake. Then a cling film is laid out on the bottom of the container, it is necessary so that the dessert does not stick to the bottom of the mold.

The cookie crumbs are poured into a container, and then spread along the bottom so that a thin layer is obtained. The cake is well tamped with a pusher and put in the refrigerator to cool.

With the help of a mixer, a creamy mass for a cheesecake with cottage cheese without baking with gelatin is whipped, according to the presented recipe with a photo step by step. To begin with, granulated sugar and cream are placed in a cup, and then vanilla sugar is poured into the same place. All beat at medium speed to get a stable thick mass. Now soft cottage cheese is gradually added to the future cream and everything is gently mixed.

Gelatin is dissolved and poured into the prepared cream in a thin stream. Cream mass pour the mold with cookies and put everything in the refrigerator. As soon as the cake hardens, slices of peaches are laid out on its surface, and a cocktail of tropical fruits can be placed in the middle.

The last step is to dissolve the gelatin in a steam bath and add another glass of syrup to it. The resulting mass is poured over dessert and the cake is put in the cold for three hours.

Recipe 2: No-Bake Cheesecake with Cookies (Step by Step Photos)

If for some reason you are unable to cook classic cheesecake, try to make it without baking - with gelatin. Delicate treat with a silky and smooth texture, pleasant creamy taste, a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, fruit pieces, berry sauces, or simply with a cup of coffee or tea.

A few words about the main products that make up the cheesecake. For the base you need only two ingredients: any shortbread(as an option, a sweet cracker) and butter. Forget about margarine and spread! The base of the filling for any cheesecake is cream cheese. In the original, this is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite acceptable.

As the cheesecake will be without baking, you need to stabilize the cheese mass with something - in this recipe we will do it with the help of gelatin. It should be noted that the exact amount of this same gelatin can only be selected empirically and may differ from the indicated one - this factor depends on the brand and product features. I really hope that my modest advice, as well as the no-bake cheesecake recipe itself, will come in handy and you will definitely prepare this wonderful dessert.

cream cheese - 500 gr
cream - 200 ml
shortbread cookies - 100 gr
powdered sugar - 100 gr
butter - 50 gr
gelatin - 10 gr
vanilla sugar - 1 tbsp
lemon zest - 1 tsp

First of all, let's deal with the basis for the future cheesecake: we turn 100 grams of any shortbread cookie in a convenient way for you into a large crumb. Most often I use a blender for this purpose, but then I really wanted to chop the 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.

We shift the crushed (you see, not into dust, but in decent pieces) cookies.

Melt 50 grams of butter in advance (you can on the stove, but I prefer it in the microwave) and let it cool to room temperature.

We combine the sand pieces with melted butter and mix everything quickly, but thoroughly with a fork or spoon.

The result is such an oily cookie crumb.

Any round shape with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is a sliding confectionery ring, which I made with a diameter of 18 centimeters and placed directly on a 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 the sides, double the products for the sand base.

Gently level the sand crumbs with your fingers. Alternatively, after that, you can additionally compact and level the base with the bottom of an ordinary glass, but with your hands it turns out very quickly and simply. 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 freezes and the cake becomes dense.

In the meantime, let's make the cheesecake filling. Since the dessert will be without baking, take gelatin - 10 grams. I use an instant one, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in a cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without boiling, and then strain.

We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take fatter, and 10% is enough for us), pour a tablespoon of vanilla sugar, gelatin and stir until it dissolves. It is clear that not all grains can completely disperse in cream, so then do not forget to strain the mixture through a sieve. Let the cream cool until slightly warm.

In another bowl, combine 500 grams of cream cheese (do not forget, room temperature!), A teaspoon chopped on a fine grater lemon peel and 100 grams of powdered sugar. As you understand, lemon zest (as well as vanilla sugar) are flavorings that can be added as desired.

Thoroughly grind all products to a homogeneous tender mass.

Pour a little warm cream with gelatin and mix everything again.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. By consistency, it resembles sour cream 20% fat.

We shift cheese filling over the cookie base.

We level it first with a spatula (tablespoon), and then simply scroll the dish without tearing it off the work surface - this way the top of the cheese mass will become completely smooth.

So that the no-bake cheesecake is not saturated with the aromas of the refrigerator, we tighten the top of the mold with cling film and put the dessert in the refrigerator for at least 3-4 hours, and even better at night. So much time is needed for the gelatin in the filling to make the entire cheese mass stable.

Whether homemade cheesecake is ready can be easily determined: touch the surface with your finger - it is slightly springy and does not stick, then it's ready. To carefully remove the dessert from the mold, we take a long thin knife, heat it in hot water, quickly dry it with a towel and draw it along the side. Thus, we separate the cheesecake from the walls of the mold. Remove split ring. As I wrote above, I had a border tape, so I just took off the ring and put it away - the sides turned out to be perfectly even. We decorate the finished dessert, as fantasy tells, and serve.

I decorated the no-bake cheesecake with frozen berries (I’ll tell you someday and show you how to freeze and defrost them properly to decorate dishes) and slices of fresh tangerine. Cut this dessert, like all cheesecakes, with a sharp hot knife. After each cut, wash the blade, heat it in boiling water and quickly dry it. This is if you care how even, smooth and neat the cut will turn out.

Recipe 3: no-bake cheesecake with mascarpone (with photo)

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, we are preparing cheesecake with mascarpone without baking.

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

Melt the butter on the stovetop.

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

Melt the gelatin on the stove, not letting it boil. Separately, beat cream with sugar until fluffy. Then add mascarpone and mix well. Add gelatin while continuing to stir.

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

The top of the cheesecake can be sprinkled with cocoa or grated chocolate.

Recipe 4: homemade no-bake cheesecake with sour cream

I propose delicious treat no baking. Sometimes you really want to cook something tasty and without much hassle, this is just such a recipe. For the base, any shortbread cookies like "Jubilee" are suitable. The filling can be the most varied, I suggest using sour cream and condensed milk. The dessert is very tender and tasty. Help yourself!

sour cream - 450 gr.;
cookies - 300 gr.;
butter - 100 gr.;
condensed milk - 1 b.;
gelatin - 10 gr.;
water - 150 ml.

Pour gelatin with water and leave to swell according to the instructions.

Grind cookies to small crumbs.

Butter melt and add to crushed biscuits.

Mix thoroughly. The mass should not be too oily and not too dry.

The form must be covered with parchment paper. It is desirable that the form be detachable, I have a diameter of 26 cm. We put the sand mass in it and compact it well.

Put sour cream in a separate bowl.

Add condensed milk.

We mix.

Then melt the gelatin without bringing it to a boil, filter and introduce it slowly into the sour cream-condensed mass.

Mix everything thoroughly and pour the mixture into the mold on the cookie base.

We put it in the refrigerator for several hours until completely solidified.

We decorate as we wish. It can be a confectionery topping, any berries or fruits, chocolate, nuts, etc. I decorated a colored coconut flakes and grated chocolate.

The dessert is very light and delicious!

Recipe 5: no-bake cheesecake with Korovka sweets

This cheesecake is similar to hundreds of its counterparts, with one small nuance - in its taste and aroma, there is a specific aftertaste of Korovka sweets - caramel-creamy-vanilla. The icing, which consists almost entirely of sweets, enhances the overall taste of the cake.
If there are no Korovka sweets, then they can be replaced with toffees.

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

Dough
Crush cookies into crumbs.
Pour in melted butter, stir.

Cover the form d = 24 cm from the inside with foil so that the ends hang down.
Pour the dough into a mold and press down to form a crust.

Place the mold in the refrigerator.

Filling
Soak gelatin in 100 ml of 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 stir until the gelatin dissolves while stirring.
Leave the cup with gelatin in boiling water while preparing the filling.

Unwrap candies, cut and put in a small saucepan.

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

If you have a blender put cottage cheese, sour cream and candy mass into it. Whisk. Pour in the dissolved gelatin and beat again.
If there is no blender, skip the cottage cheese through a meat grinder or wipe through a sieve.
If the cottage cheese is soft and plastic, then no pre-treatment is required.
Beat cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin under the rotating blades of the mixer in a thin stream.

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

And put it back in the fridge.

Glaze
Candies are also dissolved on fire, only with less milk.
If the mass turns out to be an inexpressive cloudy brownish color, then ¼ teaspoon of turmeric can be added to it.
If possible, it is very desirable to add cream liqueur Baileys type.
Take the cake out of the refrigerator.
If the surface is already frozen, then pour the glaze on top and distribute it evenly.

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

Place 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 you wish.

Recipe 6: No Bake Cottage Cheesecake (Step by Step)

Ingredients:

(4-6 servings)

cheesecake base
200 g cookies
100 g butter
curd mass for cheesecake
500 g soft non-sour cheese
150-200 g sugar
0.5 l milk
15 g gelatin
2 vanilla sachets
cheesecake decoration
strawberry or raspberry jam

Try an unusually tender and delicious curd cheesecake. Unlike the classic recipe, this cheesecake is cold-cooked without baking. Try it and you won't regret it. Firstly, the preparation of this cheesecake takes twenty minutes at most, half an hour maximum, and, secondly, you get quite light curd dessert worthy of the highest praise.

So, first we prepare the base. To do this, grind the cookies to a state of fine crumbs. The fastest way to do this is in a blender, but you can also do it manually using the most ordinary mortar.
Pour crumbs with melted butter. Mix everything well so that the oil is evenly distributed throughout the volume.
We pour the sand mass onto the bottom of the detachable form and carefully tamp it with a spoon or the bottom of a glass to get a flat and rather dense base a centimeter and a half thick.
Set the base aside for a while and start cooking curd mass for the cheesecake. We spread the cottage cheese in a deep bowl and rub it with sugar, add vanilla.
We take gelatin and dilute it in a glass of warm milk. Stirring, bring to a boil and immediately remove from heat. In order for the gelatin to cool faster, we put the saucepan in cold water for literally five minutes.
Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until a homogeneous mass is obtained. It is advisable to use a mixer or blender, while the cheese mass becomes more airy.
Pour the cheese mass over the sand base, and then put in the refrigerator for two hours. Usually, if the gelatin is good, then an hour is enough, but it is still desirable to give time for the curd cheesecake to stand.
We take out the cheesecake from the refrigerator, carefully separate the split form from the walls.
By tradition, the surface of the cheesecake is generously spread with strawberry or raspberry jam but can be garnished with fresh or candied berries.
That's it, our cheesecake is ready. This delicate cheesecake tastes something like bird's milk. The cottage cheese cake is stored in the refrigerator.

P.S. If you want to give your cheesecake a special taste, then you can add either 100 g of liquor or the zest of one lemon or orange to the cheese mass.

What could be tastier the most delicate dessert prepared by yourself? We have collected seven simple recipes everyone's favorite cheesecake. Choose any and delight your family! 🙂

Today we share with you 7 no-bake cheesecake recipes.

Our article offers recipes for cheesecakes that always turn out. And no-bake cheesecake does not require much time to cook!

Classic cheesecake

photo: azbykamam.ru

Ingredients:

300 g sugar cookie(for example, "Jubilee")
100–150 g butter
500 g mascarpone, Philadelphia cheese or low-fat cottage cheese
200 ml cream 33-35% fat
150 g sugar
20 g gelatin

Cooking:

Gelatin pour 100 ml cold boiled water and leave for 1 hour.
Grind the cookies in a blender and mix with melted butter until a homogeneous mass is obtained. Put the mass into a mold with a diameter of 24–26 cm, tamp it well, put it in the refrigerator while preparing the filling.
Bring gelatin to a boil, but do not boil. Cool down.
Whip cream with sugar. Add mascarpone, mix well. Add gelatin and mix again.
Put the resulting mass on a cookie base, smooth and refrigerate for 3-4 hours.

chocolate cheesecake

photo: ochocolate.ru

Ingredients:

150 g sugar cookies
50 g butter
100 g sugar
120 ml whipping cream
150 g dark chocolate
2 tbsp. l. cocoa powder
200 g cream cheese

Cooking:

Melt the chocolate in a water bath and then cool.
Crush cookies into crumbs and mix with melted butter and 1 tbsp. l. Sahara. Press the resulting cheesecake base into a mold and put in the refrigerator.
Whip the cream, add the cooled melted chocolate and then the cocoa powder, diluted a small amount hot water. Mix everything gently.
Whisk cream cheese with sugar. Connect with chocolate mass, mix. Pour into chilled base.
Put everything in the freezer for 1 hour, then move it to the refrigerator for 30 minutes.

Blueberry Cheesecake with Nuts

photo: pinterest.com

Ingredients:

500 g cottage cheese
500 g sour cream
1 cup of sugar
200 g nuts (almonds, cashews, walnuts)
100 g blueberries or blueberry jam
150 g butter
200 g gelatin
150 g dates or dried apricots

Cooking:

Grind nuts and dried fruits in a blender and mix with melted butter. From the resulting mass, form a base with sides.
Dissolve gelatin. Beat cottage cheese, sugar and sour cream until smooth. Add gelatin and mix well again.
Add blueberries or blueberry jam and mix well again.
Pour the resulting mixture onto the cake and refrigerate for 3-4 hours.
When the cheese base is completely set, decorate the cheesecake fresh berries or jam and serve.

banana cheesecake

a photo: twitter.com

Ingredients:

350 g sugar cookies
150 g butter
3 bananas
2 tbsp. l. lemon juice
450 g cottage cheese
200 ml cream
2 tbsp. l. powdered sugar
1.5 st. l. gelatin

Cooking:

Grind cookies in a blender and then mix with melted butter. Press the mixture evenly into the bottom of a cheesecake pan.
Pour gelatin with 6-7 tablespoons of hot water and stir until completely dissolved.
Grind two bananas in a blender with lemon juice. Add curd, cream and powdered sugar. Beat everything until creamy, and then, while stirring, slowly pour in the gelatin.
Pour the resulting mass onto a cookie cake and send to harden in the refrigerator for 3-4 hours. Remove the finished cheesecake from the mold and decorate with bananas.

By the way, do not miss the raspberry cheesecake recipe, which is suitable even for those who are on a diet - tasty and without harm to the figure! Detailed recipe see with photo!

Cheesecake with cottage cheese and condensed milk

photo: pinterest.com

Ingredients:

300 g cottage cheese
300 g condensed milk
250 g shortbread cookies
200 g butter
1.5 st. l. gelatin
100 ml cream

Cooking:

Soak gelatin in hot water.
Crush cookies and mix with melted butter. Transfer the resulting dough into a baking dish and make sides.
In a blender, mix condensed milk, cottage cheese and cream. Add gelatin and mix well again.
Pour filling over cookie crust. Leave the dessert in the refrigerator for 3-4 hours. Cheesecake can be garnished with berries if desired.

Raspberry cheesecake in cups

photo: postila.ru

Ingredients:

9 pcs. cookies (any)
150 g frozen raspberries
2 tbsp. l. cornstarch
30 g sugar
300 g curd cheese"Philadelphia" or "Almette"
100 g cream 30% fat
250 ml cold water

Cooking:

Crush cookies.
Lightly heat the frozen berries in a saucepan over low heat. Strain the separated juice, add half of the water to it, then starch and mix everything thoroughly.
Add the remaining water to the berries, add sugar and put on fire again. When the mixture warms up well, pour the juice with starch into it in a thin stream, stirring constantly. Ready jelly to cool.
Beat the cream cheese, adding a little cream to make curd cream.
Put crushed cookies, cottage cheese cream and raspberry jelly in layers on the bottom of the glasses. Repeat again layer by layer: cookies, curd cream and jelly. Decorate with mint leaves, berries and cream.

Tangerine Cheesecake "Christmas Aroma"

photo: pinterest.com

Ingredients:

300 g cookies
150 g butter
500 g cottage cheese
200 ml cream 32-33% fat
150 g sugar
20 g gelatin
4 tangerines
1/2 cup powdered sugar

Cooking:

Gelatin pour 150 ml of cold boiled water and leave for 1 hour.
Crush cookies and mix with melted butter. Pour the mass into the bottom of round molds lined with parchment. Cool down.
Heat gelatin until dissolved.
Beat cottage cheese with cream with sugar until smooth. Pour chilled gelatin into it. Divide into cookie cutters and refrigerate to set.
Pour tangerine slices with powdered sugar, after 30 minutes, when the juice is released, simmer for 5-10 minutes.
Pour the sauce over the finished cheesecake and garnish with mandarin slices.

Also, watch the video to help you make the perfect New York cheesecake at home:

Bonus! Beautiful and delicious cheesecake without baking - please yourself and your loved ones! Let us know in the comments which cheesecake recipe is your favorite!

Cheesecake Recipe: 7 No-Bake Dessert Options updated: November 6, 2019 by: Evgenia Sokolova

To be honest, this was my first time making this cake. And the result exceeded all my expectations. The friend who gave me this recipe promised that it would be delicious. But so much! The cake turned out tender, light and big! Enough for the whole family, including supplements.
So, sweet tooth, arm yourself with pencils and write down the recipe.

To make the cheesecake, I needed:

350 g sugar

30 g gelatin

For the jelly I used:

500 g strawberries
- 2 tablespoons gelatin
- 150 g sugar

Time for preparing: 60-80 minutes for active cooking and about 8 hours for setting

Difficulty of preparation: easy if you follow the recipe exactly

Cooking process:

I started by making the crust. For him, you should choose fragile cookies (like baked milk). Cookies need to be crushed. I ground it through a meat grinder.

I took the butter out of the fridge the day before and left it at room temperature. It was soft enough to fluff and not runny at the same time.

Adding vanilla sugar to the butter, beat until white. Then I added sugar in parts, without ceasing to interfere.

I added cottage cheese to the whipped butter in three steps, then sour cream and beat it into a homogeneous mass with a blender. Since my cottage cheese is not whole, I added a few tablespoons of homemade cream. Thoroughly mix the curd mass until creamy.

Pour gelatin in a thin stream.

I put the cottage cheese cake in the refrigerator for 8 hours (although the recipe says 4 hours).

While the curd mass was cooling, I started preparing the strawberries. I washed and dried the berries. I cut it in halves.

Cooking a cheesecake is another event! Firstly, if you turn to the classics of the genre, then you still need to find Philadelphia cheese, and this is not easy now. Secondly, so that, without cracks in the filling, evenly baked, which does not sag in the middle, you need to tinker. However, there is a way out! It's a no-bake cheesecake with cottage cheese and biscuits. From the word "absolutely".

We will not bake anything - neither the cake, nor the filling. And, practically, we will not heat-treat anything except gelatin. It is mandatory in this recipe, only with it the cake will keep its shape, and the filling will look like an airy soufflé.

Ingredients for cheesecake with cottage cheese and cookies

shortbread cookies - 300g;
butter - 100g;
cottage cheese - 500g;
whipping cream - 500 ml;
powdered sugar - 150g;
gelatin - 30g;
white chocolate - 80-100g;
water - 80 ml.

How to choose ingredients for making cheesecake

Cookie. These are the most common round, square or rectangular cookies, without filling, without additives, which are sold in packs or packaged by weight.

Cottage cheese. For a cake, it is better to take medium fat, but in no case fat-free! When buying, look at its texture, the softer it is, the smaller the grains, the better.

Whipping cream. This is necessarily fat cream from 33% and above. With a lower fat content, they will not whip up to the consistency we need, and the filling will turn out to be liquid as a result.

Gelatin. It is needed in order for the no-bake cheesecake with cottage cheese to freeze. Mixed with the curd-creamy mass, it will not be felt and you won’t even think that this cake is with gelatin jelly. You won't feel anything like it.

Chocolate. Our dessert will be chocolate, only it is white in it. Ordinary tiles, without fillers and additives. You can take air. Pay attention to its weight. Usually white is lighter than dark chocolate.

How to make no bake cheesecake with cottage cheese

I will try to tell everything as detailed as possible and with photos. Let's start with gelatin. Since the method of preparing it depends on the manufacturer, read the instructions on the package. Usually it must first be filled with water and allowed to swell. Important point! In the instructions for it, a large amount of water per 30 g can be provided. We only need 80 ml.
While it swells, you can do the cake. For him, cookies need to be crushed. This is usually done in three ways: they put the cookies in a bag and roll them with a rolling pin, grind them in a meat grinder or in a blender. This is the third way I used.
Melt butter and pour into cookies.
Mix with a spoon. After that, a viscous mass similar to dough will not work. The crumb will only slightly moisten. It's enough.
For a no-bake cheesecake at home, we need a split mold. It is not necessary to lubricate it, line it with paper too. Pour the crumbs into the mold. Level and tamp with a glass or a small bowl with a round bottom. The sides of the cake are not necessary.
If during the time you were making the base, the gelatin has already swollen enough, we will continue to work with it. According to my instructions, it should be further heated in a water bath. We heat water in a large saucepan, put a smaller one with gelatin on top of it and heat with frequent stirring until all the grains disappear.
Ready gelatin is better to strain through cheesecloth and set aside for now so that it cools. But not to a cold state, so that jelly does not form ahead of time.
And we take cottage cheese. In some classic recipes This cottage cheese cake is recommended to be wiped through a sieve. However, if the cottage cheese is fresh and tender, it is enough to grind it with a fork and not mess around with a sieve. Grinding, add powdered sugar to it.
Since our cheesecake will be with white chocolate, it's time to add it to the filling. But melt first. You can in a water bath, but easier in the microwave. Important point! Unlike dark chocolate, white chocolate doesn't melt, it just softens. Therefore, it is easy to burn it. So when heating, try its consistency. Becomes soft - turn off the heat.
We mix it into the curd mass. Cake with white chocolate acquires a very pleasant aroma.
If the gelatin has already cooled down enough and is not hot, pour it into a bowl with cottage cheese. We mix the filling.
We still have cream. According to the recipe, they need to be beaten with a mixer until fluffy, as in the photo below. There is no need to add sugar. Whipping cream must be cold.
Using a spatula, gently fold the cream into the filling.
Everything is ready to assemble the cheesecake. Pour the mass into the form, level it. Before putting the cake in the refrigerator, you need to shake it lightly and you can lift it a little above the countertop a couple of times, and then drop it on it. Since it is without baking, it is necessary that there are no voids left in the curd.
In the refrigerator, the cake should stand for at least 4-5 hours. You can cover it with either cling film or foil.
To remove the frozen cheesecake from the mold, first run a thin knife between the sides of the mold and the cake, then carefully open the latch and remove the sides.
We slip the spatula under the cake in several places and with a sliding motion we shift it onto a plate.

And here it is, our cheesecake without mascarpone, without baking, with cottage cheese is ready! As you can see, making it at home is quite simple.

How can you vary the recipe?

You can serve it just like that or decorate it with chocolate, any berry or fruit jam, fresh berries and fruits. It is pure white in color, very delicate in taste, and grains of cottage cheese are almost not felt in it.

Very interesting banana cheesecake. To make it, you just need to grind a ripe banana along with cottage cheese and powdered sugar. Ripe fragrant peaches also work well here. The easiest option is to lay the slices on the surface of the cake. Or place them inside, for this, half of the filling is first poured onto the cake, pieces of peaches are placed on it and poured with the remaining mass.

Caramel cheesecake can be in two versions - the first, with the addition of 300 gr instead of cream and powdered sugar to the filling. boiled condensed milk. A dessert with condensed milk produces a beautiful color of coffee with milk. The second option is a caramel crust on top. It's more complex.

How to make caramel cheesecake

caramel ingredients

granulated sugar - 200g;
water - 70 ml;
butter - 30g.

Pour sugar into a small saucepan with a thick bottom. Pour in water, trying to completely cover all the sugar.

We put on a small heat. You can cover the pan with a lid so that condensation forms inside, then the grains of sugar will dissolve better.

The mixture must be constantly monitored. If lumps form, tilt it slightly from side to side.

When the sugar dissolves and begins to darken and foam, remove the pan from the heat and put the butter in it. Stir thoroughly with a whisk until it is completely dissolved and combined with caramel.

You need to cook caramel for cheesecake when it is completely frozen. Cover with liquid hot and immediately put in the refrigerator.

Experiment, cook your cheesecake with cottage cheese and cookies. Even without baking, it will definitely turn out tasty, beautiful and will become a favorite delicacy in the family.

Very often I hear that the main ingredient for making cheesecakes - cream cheese - is now an expensive pleasure. But there is, I won’t say that an adequate replacement, but still a replacement is cottage cheese.

Today we are preparing cheesecake from cottage cheese without baking with gelatin. Of course, this is not quite a cheesecake, more even curd dessert but it turns out very tasty!

I draw your attention to cottage cheese. Its fat content can be anything. I have 3%.

The cookie crumbs that you will see in the steps are different: chocolate and regular. That's because the packs of cookies had to be disposed of. You can only take chocolate chip cookie, or just the usual.

We use a mold with a diameter of 21 cm.

To prepare cheesecake from cottage cheese, prepare the products.

Pour gelatin with water and leave for the time indicated in the instructions.

Let's start preparing the base. Grind cookies in a blender or grind with a rolling pin. Melt butter, add to crushed biscuits. Mix well. You will get a mass that resembles wet sand.

We put the cookies in the form. We tamp. Let's put it aside.

We punch the cottage cheese with a blender or wipe it through a sieve. Add powdered sugar and vanilla. We mix. We work with a silicone spatula or a wooden one. No whisks and no whipping! We do not need air bubbles in the finished dessert.

Melt the chocolate in a water bath, add to the bowl with the curd mass. We mix.

Dissolve gelatin in a water bath or microwave. Add to curd mass. And mix again.

Whip the cream to soft peaks and place in a bowl. And mix again.

We spread the cottage cheese on the sand base.

Here my son and I decided to dispose of the Oreo cookies and did this: we laid out part of the curd mass, on top of it - cookies, and covered with the remaining curd mass.

Leveling the surface. Cover with cling film and put the cottage cheese cheesecake with gelatin without baking in the refrigerator for 2-3 hours. Maybe overnight.

Ready cheesecake can be decorated as desired. I whipped cream with powdered sugar.

Happy tea!