Blueberry Curd Cake Without Bake
8 servings
40 minutes
No-bake blueberry cheesecake is an elegant combination of soft, creamy cottage cheese and fresh, aromatic blueberries. This dessert is inspired by Russian traditions of light and airy treats where berries play a key role in creating rich flavors. The base made from 'Toplenoe Moloko' cookies gives the cake a delicate texture and a light caramel hue. The snow-white cheese mass harmoniously combines with the purple blueberry layer, creating a 'Zebra' effect. Thanks to gelatin, the cake holds its shape while melting in the mouth. It is perfect for summer tea parties or festive gatherings, requires no baking, and delights with its refined taste and appearance.
1
Crush the cookies into crumbs, mix with melted butter, and press into the bottom of a springform pan.
- Baked-milk shortbread cookies: 200 g
- Butter: 100 g
2
We put it in the fridge.
3
Soak the gelatin in a small amount of water. Pass the cottage cheese through a sieve (if needed) and whip it into a smooth mixture with sugar and sour cream.
- Gelatin: 2 tablespoons
- Curd cheese (tvorog): 500 g
- Sugar: 400 g
- Sour cream 25% fat: 500 g
4
We mash the blueberries into a puree. We divide the cottage cheese mass into 2 parts - one should be about a quarter less than the other. We add the blueberry puree to the smaller part and mix. Add gelatin to both parts.
- Blueberry: 200 g
- Gelatin: 2 tablespoons
5
Take the mold out of the fridge and line the edge with a ring of parchment. Start layering the filling like a 'Zebra' pie, alternating several spoonfuls of white and blue filling.
- Curd cheese (tvorog): 500 g
- Blueberry: 200 g
6
The cake needs to be placed in a cool place to set.
