Light Cherry Cheesecake
4 servings
180 minutes
Light cherry cheesecake is a delicate and refreshing dessert that combines the velvety texture of the cheese layer with the bright, sweet-tart flavor of cherries. Its roots trace back to American cuisine, where cheesecake has long been a symbol of refined taste. Cherry adds a fresh fruity note to the classic recipe, perfectly complementing the soft creamy base. Its lightness is achieved by using cottage cheese instead of traditional cream cheese, while gelatin provides an airy consistency. The crunchy cookie crust adds textural contrast, making each bite even more memorable. This cheesecake is a wonderful choice for a summer dessert that delights with its simplicity and elegance. Ideal for celebrations or cozy home gatherings, especially paired with a cup of aromatic coffee or green tea.
1
Crush the cookies with butter in a grinder. Place in a mold and compact.
- Cookies ""Jubilee"": 150 g
- Butter: 50 g
2
Blend cottage cheese and 100 g of sugar until a homogeneous mass is obtained. The amount of sugar can be increased to taste.
- Cottage cheese: 500 g
- Sugar: 150 g
3
Soak 10 g of gelatin in 70-80 ml of cold water, when it swells, add 20 ml of hot water and, stirring, heat in a water bath to 50-60°. When dissolved, cool to 40° while stirring and add the juice of half a lemon.
- Gelatin: 25 g
- Lemon: 1 piece
4
Whip together the cottage cheese mass, gelatin, cream, and vanillin. Spread the resulting mixture over the cake layer. Place in the refrigerator for 1 hour.
- Cottage cheese: 500 g
- Gelatin: 25 g
- Cream 10%: 100 ml
- Vanillin: 3 g
5
Once the cheese layer sets, we add cherries and pour cherry jelly over it (the jelly is prepared according to point 3, but instead of water, we use cherry juice, adding sugar and lemon juice). Place in the refrigerator for 1 hour. Note: If you don't like the taste of fresh cherries, you can dip frozen cherries in boiling sugar syrup for a minute.
- Frozen cherries: 500 g
- Cherry juice: 200 ml
- Sugar: 150 g
- Lemon: 1 piece