Australian Cheesecake
4 servings
30 minutes
Australian cheesecake is a delicate treat that combines a fluffy cheese filling with a rich chocolate flavor. Its roots trace back to modern variations of the classic cheesecake, adapted to Australians' love for simple yet sophisticated desserts. This dessert features a velvety texture and subtle vanilla aroma harmoniously complemented by a chocolate layer and the fruity tartness of jam. Perfect for leisurely tea time or a festive evening. The cheesecake is made without baking, and its base of oatmeal cookies provides a crunchy structure that contrasts with the softness of the creamy filling. The sweetness is balanced, and each bite offers pleasure while leaving a pleasant aftertaste. It is best served chilled to achieve the perfect consistency for all layers.
1
Whip the thick cottage cheese, powdered sugar, and softened butter with a mixer until a homogeneous mass forms, add vanilla, and gradually pour in the gelatin dissolved in hot water. Whip, place the mixture in a mold, and refrigerate for 4-5 hours to set.
- Cottage cheese: 400 g
- Butter: 200 g
- Powdered sugar: to taste
- Vanillin: to taste
- Gelatin: 1 tablespoon
2
To prepare the crust, crush the oatmeal cookies and mix with melted chocolate in a water bath. Line a cake plate with greased parchment paper and form a patty. Place in the refrigerator for 1 hour.
- Oatmeal cookies: 50 g
- Chocolate: 200 g
3
Dip the mold with the set curd mass in hot water for a few seconds and carefully place the contents on the prepared cake base. Spread thick fruit jam on top and coat the entire cake with slightly warm, melted chocolate from a water bath. Refrigerate overnight.
- Cottage cheese: 400 g
- Jam: 50 g
- Chocolate: 200 g