Cake-free cheesecake with curd cheese

8 servings
7 hours

How to make a non-baked cheesecake with curd cheese? Start by making the cherry filling, which is the only thing that will require heat treatment and will take time for it to cool down. Cherry is suitable for me, frozen, in the season of course it is better to take fresh. It is better not to replace starch with potato, corn does not leave an aftertaste and in desserts it is preferable.

Rinse the cherries with cool water, pour into a container with a thick bottom. Add all the sugar, stirring to the boil over a high heat. Lower the heat to minimal and boil for a couple of minutes. The amount of sugar will depend on the cherry acid, always try and, if necessary, adjust. Taste should not be too sour, but be careful with sugar, take into account that there will be more condensed milk in the filling.

Gradually pour water at room temperature into the starch, stirring, stir until homogeneous so that there are no lumps. Then, in a thin stream, stirring continuously, pour the starch solution into the cherry. Boil 1 a minute before thickening, do not cook longer, immediately remove from the heat. The finished mass is confidently held on the shoulder blade.

Transfer 1/2 of the cherry filling to another dish, cover it with a film in contact. Let it cool to room temperature, then put it in the refrigerator, then this part will go to the coating on top. Punch the other half with a submersible blender until smooth. The remaining small pieces of cherry cheesecake will not spoil, but, on the contrary, will become its highlight. Cover the resulting mash as well, but leave at room temperature.

Any shortbread, sugar, biscuit cookies without flavors are suitable for the base. I took the anniversary traditional 28 pieces, for the form d 24 cm. Just right. With another cookie, focus on weight.

Using a blender or other device, grind the cookies into small crumbs. If the blender is small, divide into 2-4 stages.

Pour the crumbs into a deep bowl, add the pre-melted butter and cooled to room temperature. Mix with a fork or hand, it should be a wet, loose mass.

Use a detachable shape, the norm of products is given for d 24 cm. Lay the sides with acetate tape, I cut the office corner, it is great. Then sprinkle and flatten the resulting crumb, the perfect thickness of 0. 8-1 cm. Without undue effort, gently compress the crumb with a spoon, the side should remain clean. Remove the blank with the base to the refrigerator for 30 minutes. During this time, prepare the cheese and milk component of the filling.

Take good quality cheese filling products, they should be at room temperature. Choose condensed milk without vegetable additives. Cream curd cheese, I took a regional, proven producer. Powder gelatin, instant. Always check the expiration date and do not use a long-opened bag.

Soak the gelatin according to the instructions on the package. I poured cold boiled water over the gelatin, stirred it and left it for 15 minutes to swell.

Put curd cheese at room temperature in a deep container. Using a mixer at low-medium rpm, beat until homogeneous, continuing to beat gradually pour in a jar of condensed milk.

Then add the cooled cherry puree.

Heat the swollen gelatin until dissolved, but do not let it boil, cool to room temperature. Then pour into the cheese mass, whisk at low speed until combined, very little. Note that the dissolved gelatin and cheese mass must be one, room temperature, with a difference in temperature, the mass of cheesecake will go in flakes. So that the gelatin does not have to cool for a long time, it is convenient to heat it in microwave pulses for 5-10 seconds, constantly checking.

The cream mass of cheesecake is uniform, like liquid sour cream, flows from the shoulder blade with a rope. Taste it and remember it, it will depend on whether you have to adjust the amount of sugar in the deposited cherry mass.

Remove the mold with the base from the refrigerator, slowly, pour the cream mass into the center, it will gradually spread evenly to the edges. Cover with film and carefully return to the refrigerator until completely set. This is at least 4 hours, I leave for the night. Remove the side from the finished cheesecake, then carefully separate the tape. The cherry filling in the refrigerator will thicken, warm it up a little and cool it, try it and if necessary, adjust the taste taking into account the sweetness of the cream mass.

Cover the cheesecake with cherry mass, it sets very quickly. You can serve immediately or return to the refrigerator until the right time. Before serving, decorate with mint leaves or at your discretion. I added 50 grams of sugar to the cherry mass for coating on top. I do not indicate it in the ingredients, it is individual and depends on the taste of the berry itself and your preference.

Cut like a regular cake, make the cut in one move, for a beautiful cut, the blade must be wiped. The taste is very light, with a pleasant berry sour, the sand base is tender.