Cherry Cake Without Bake
8 servings
300 minutes
No-bake cherry cake is a delicate and refreshing treat that captivates with its airy cream and fruity tartness. This dessert is inspired by European cheesecakes but adapted to Russian cuisine, where cottage cheese plays an important role in sweet gastronomy. The base made of cookie crumbs and butter gives it a light crunchiness, while the cream made from cream cheese, yogurt, and cream adds softness and rich flavor. Cherry jelly and berries complete the composition, creating a harmony of sweetness and light tartness. The cake requires no baking, making it perfect for warm days when you crave a light, cooling dessert. It can be served at festive tables or for cozy tea gatherings while enjoying the rich taste and delicate texture of each piece.
1
Crush the cookies in a blender into fine crumbs. Melt the butter and combine it with the crumbs.
- Butter: 125 g
- Sponge cookies: 150 g
2
Line the bottom of a 26 cm diameter removable form with baking paper, spread the butter crumb, level it, and press slightly with palms. Place in the refrigerator for 30-40 minutes.
3
Soak the gelatin in 100 grams of cream and let it swell. After 20-30 minutes, place it in a water bath and stir until the gelatin completely dissolves. Do not boil! Leave to cool.
- Gelatin: 10 g
- Cream 10%: 100 ml
4
Mix the cottage cheese with yogurt (or acidophilus), sugar, lemon juice, and vanillin. Add the swollen gelatin to the cream and mix well. Spread the cream on the cake layer, smooth it out, and place it in the refrigerator for 2 hours to set.
- Soft cottage cheese: 300 g
- Natural yoghurt: 150 g
- Sugar: 70 g
- Lemon juice: 2 tablespoons
- Vanillin: pinch
5
Place cherry halves on the cake and pour warm cherry jelly over them. You can use ready-made jelly from a packet or make it yourself. Put the finished cake in the refrigerator until fully set.
- Frozen cherries: 200 g
- Jelly: 250 g