Australian No Bake Cheesecake
8 servings
45 minutes
Australian no-bake cheesecake is a delicate dessert with a velvety texture and rich flavors of chocolate and vanilla. Its roots lie in Australia's home baking traditions, valuing simple yet exquisite treats. The base of crunchy cookies and dark chocolate creates a rich contrast with the airy cream cheese filling infused with vanilla aroma. Gelatin adds gentle density, while a layer of fruit jam adds a touch of freshness. This cheesecake is perfect for warm family dinners or festive gatherings, requiring no baking or complicated preparations.
1
To make the crust, you need 3 cookies. Crush them. Then melt the chocolate and mix it with the crushed cookies. Shape the resulting mass into a crust in any flat-bottomed dish. Line it with foil or baking paper. Place the crust in the refrigerator.
- Oatmeal cookies: 50 g
- Dark chocolate: 125 g
2
Beat the cottage cheese with butter, add 1 tbsp of vanilla sugar and 2 tbsp of regular sugar, and pour in the gelatin dissolved in water (6 tbsp of water). Whip until smooth.
- Fat cottage cheese: 400 g
- Butter: 10 g
- Vanilla sugar: 1 tablespoon
- Sugar: 2 tablespoons
- Dr. Oetker Gelatin: 10 g
- Water: 6 tablespoons
3
Take the frozen cake out of the fridge and spread the cottage cheese mixture on it. Place it in the fridge for 4 hours.
- Fat cottage cheese: 400 g
4
The ready cheesecake can be smeared with jam.
- Jam: 50 g