Cheesecake from cottage cheese on agar-agar
8 servings
30 minutes
Cheesecake made with cottage cheese and agar-agar is an elegant blend of British culinary tradition and delicate cottage cheese flavor. Its base of shortbread cookies and butter creates a crunchy yet soft foundation that perfectly contrasts with the airy texture of the cottage cheese-sour cream filling. Agar-agar makes the dessert especially tender, giving it lightness without the need for baking. This cheesecake is an excellent choice for those who prefer light, refreshing desserts without excessive sweetness. Historically, cheesecake originated in Ancient Greece, and the British version gained popularity due to its harmonious combination of creamy and fermented dairy products. Serving it chilled and garnished with fresh fruits or chocolate highlights its refined gastronomic nature and allows one to enjoy every bite.
1
Crush the cookies (I used traditional 'Yubileynoye') finely by hand, with a pestle, or in a blender. It's easier to do it in a blender for finer crumbs. You can also crush the cookies with a rolling pin: place the cookies in a bag, tie it up, and roll it well with the pin.
- Shortbread: 370 g
2
Take the butter out of the fridge in advance to soften it at room temperature. Mix the butter with crushed cookies. This can be done by hand or in a blender. A sticky, homogeneous mixture should result.
- Butter: 180 g
- Shortbread: 370 g
3
We line the cheesecake mold with food film. The edges of the film should hang outside. The food film is needed to easily remove the finished cheesecake from the mold later. If you have a detachable pie pan, you don't need to line it with food film; just place baking paper at the bottom.
4
We lay out the 'dough' made of butter and cookies in the form, spreading it evenly across the bottom and walls, smoothing it out. The cheesecake base is ready. We put it in the freezer and start preparing the filling. The base will freeze just in time.
5
At this time, we mix the cottage cheese with sour cream until a homogeneous mass is formed. I mash it with a fork. You can also whip the sour cream with the cottage cheese in a blender. As soon as the sweet dairy mixture boils, we remove it from the heat and pour it into the cottage cheese-sour cream mixture. We mix everything immediately. Immediately because agar sets quickly!
- Curd cheese (tvorog): 400 g
- Sour cream 15%: 350 g
- Milk: 200 ml
- Brown sugar: 150 g
- Agar-agar: 2 tablespoons
6
And immediately take the base form out of the freezer, add the filling, and level it.
7
We place the no-bake cheesecake in the refrigerator for a couple of hours to set and cool properly. Better yet, overnight. Carefully remove the finished cheesecake with cottage cheese from the mold by pulling on the edges of the plastic wrap. Decorate the cheesecake to your taste with berries, fruits, or chocolate. Before serving, you can drizzle the cheesecake with jam.
- Fruit: to taste
