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Simple cottage cheese-free cheesecake with cookies

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 hours

Biscuit cookies - 120 gr, Butter - 60 gr, Curd cheese - 500 gr, Cream - 200 ml, Powdered sugar - 80 gr, Cooked condensed milk - 60 gr, Gelatin - 10 gr, Lemon zest - 1 tbsp, Cooked condensed milk - 3 tbsp, Mint - 10 gr

How to make a simple cheesecake without cottage cheese with cookies? First, prepare the non-circumventing ingredients for the bark. Biscuit cookies can be taken from any: simple, chocolate or with any additives, for example, lemon.

Melt the butter in a water bath or microwave and cool to room temperature.

Chop the cookies with a knife into large crumbs. You can grind cookies in a blender into small crumbs. And I usually do, but this time I wanted the cookies at the base to be more tangible in structure.

Pour the butter into the cookies and mix everything thoroughly with a spoon.

Place the baking dish (Ø 16-20cm) on the dish. It is advisable to wrap the edges of the mold inside the acetate film, then the edges of the cheesecake will be perfectly even. Pour the cookie crumb into the tin with the butter and flatten. Refrigerate the tin for 1 hour.

Prepare the necessary ingredients for the filling. Remove the curd cheese from the refrigerator in advance.

Pour 50 ml cold cream over the gelatin and leave for 20 minutes.

Melt the swollen gelatin over low heat until completely dissolved, but do not bring to a boil.

Separately, whisk together the room temperature cheese, remaining cream, crushed lemon zest and cooked condensed milk.

Whisk the mass until fluffy and smooth.

Continuing to beat, pour heated cream with gelatin into the cream. Beat everything at high speed so that the gelatin, cooling, does not collect in lumps. The cream begins to thicken almost immediately.

Transfer the cheese filling to the chilled bark and flatten. You need to do everything quickly. It is advisable to shake the shape slightly, without taking it off the table, so that the cream spreads better.

Tighten the top of the tin with cling film and refrigerate overnight.

Remove the detachable form from the finished homemade cheesecake without cottage cheese. Using a pastry bag, garnish the cheesecake with rosettes of chilled boiled condensed milk and fresh mint. Enjoy your meal!