Biscuit and cottage cheese cheesecake without baking

8 servings
4 hours

For a more fluffy filling, it is better to beat the cream separately into strong foam and then mix it into the curd mass. I needed a denser consistency, so I whipped the cream along with the curd mass. I advise you to take a cracker with sesame seeds - dessert acquires new facets of taste. I did not add gelatin to the filling, as I wanted to get a cheesecake close in taste and texture to ice cream. So after 2 hours in the fridge, I put it in the freezer for 25 minutes. Cut the cheesecake chilled. While she laid out on plates, he thawed, but did not lose his shape. If you want a more structured filling, add 15g of gelatin dissolved in a water bath to the curd cream. You can decorate the dessert not only with berries, but also with grated chocolate, confitur, fruit slices.

How do I make cookie and cottage cheese cheesecake without baking? Measure the ingredients according to the list. You'll need a cracker, preferably with sesame seeds. You can replace it with any shortbread. For example, oat, ordinary square with the aroma of melted milk, sugar. Cream take 33% fat, cottage cheese - soft or curd cream cheese. Berries - raspberries, butter - high-quality.

Grind the cracker into sand crumbs using a blender. If you do not have a blender, transfer it to a tight bag with a clasp and walk along it with a rolling pin.

Remove the butter from the fridge. Cut it into small cubes.

Pour the chip from the biscuits into the container and add slices of oil. Grind with your hands. It should turn out loose wet crumbs.

What kind of cake capacity can you use? Take a detachable round shape with a diameter of 20-22 cm. You do not need to cover with cling film. You can also use an enameled bowl, silicone, plastic mold, or spread the dessert into serving cremans. Put the crumbs in it, distribute on the bottom and sides, compress well with your hands or spoon. Put in the freezer for 10-15 minutes.

Make the cream. If using soft curd, whisk it with a blender until smooth and smooth. Curd cream cheese, no need to grind, it already has a smooth structure. Transfer it to a container, combine with powdered sugar, vanilla sugar. Pour in the lemon juice and stir until smooth. Vanilla sugar can be replaced with vanillin (at the tip of a knife). It is important to remember that if you overdo the amount of vanillin, the taste of the dessert will mustard.

Add cold, oily cream to the cream. Whisk everything with a mixer until fluffy. A homogeneous mass should be obtained, resembling thick sour cream in consistency.

Place the filling on the frozen cake. Flatten the surface with a silicone spatula. Refrigerate the cheesecake for 3-4 hours. Then you can send it to the freezer for 25 minutes.

Before serving, garnish the cheesecake with fresh, beautiful raspberry berries (or any other berries to taste) and mint leaves.