Cheesecake with gelatin without baking

8 servings
6 hours

How to make gelatin cheesecake without baking? Prepare all the necessary ingredients. Cottage cheese can be taken of any fat content. Replace vanillin with vanilla sugar (1 tsp) if desired. Take cream with a high percentage of fat, from 33%. They should be well chilled.

Break the shortbread cookies into pieces, grind in a blender to a fine crumb. You can do this the same with a rolling pin.

Melt the butter over low heat or in the microwave.

Combine the cookie crumb and butter, grind everything thoroughly. You have to get a mass that looks like wet sand. When squeezed in the hands, the crumb should hold its shape and not crumble.

To form a cheesecake, take a detachable ring or detachable shape without a bottom. Place it on a flat plate that will serve cheesecake. Lay out the sand crumbs, flatten and compress very well to keep the base well in shape. At the same time, try not to get the crumb on the walls of the mold. Place the crumb tin in the fridge for 30 minutes. I have a shape diameter of 20 cm.

If you have cottage cheese in grains or grained, grind it in a blender until smooth, smooth.

Melt white chocolate in a water bath. How to melt chocolate in a water bath? Two vessels of different diameters will be needed. Pour water into a larger container and place on a stove. Install a smaller capacity on top. Put the chocolate pieces in it. Under the influence of boiling water, chocolate will begin to melt. Stir the chocolate lightly to speed up the process. Remove the chocolate from the stove, leave to cool.

Pour the gelatin with water, mix. Leave the gelatin for 10-15 minutes to swell.

In a water bath, stirring, bring the gelatin to complete dissolution. If you dissolve gelatin on the stove, then monitor the degree of heating (it should be minimal) so that the gelatin does not boil. Otherwise, it will lose its gelling properties.

Put the strained cottage cheese, powdered sugar and vanillin on the tip of the knife in a deep, comfortable container (more vanillin will give the dessert a bitterness). Beat with a mixer until smooth.

Pour in the melted non-combustible chocolate. Whisk everything with a mixer.

Take a container for whipping cream with high sides. How to beat cream correctly? Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

Inject the gelatin solution into the curd mass in a thin stream, at the same time beating at the minimum RPM of the mixer.

You do not need to beat for a long time, it is enough to bring the mass to uniformity. Gelatin can be intervened with a scapula.

In small portions, add whipped cream to the resulting mass, each time gently mixing with a spatula.

Remove the chilled base, put the cooked filling on it. Twist the cheesecake tin slightly to distribute the mass evenly so that the top of the dessert is even. Cover the non-baked cheesecake with cream cling film and refrigerate until fully set for 5-6 hours.

Carefully remove the ring and decorate the finished cheesecake with no baking cheese.

Serve the baking-free cheesecake with the biscuits and gelatin, sliced into portions. Enjoy your meal!