Curd cake without baking
8 servings
40 minutes
No-bake cottage cheese cake is a delicate dessert of Russian cuisine that combines a light creamy-cottage cheese mixture, coffee-soaked cookies, and fresh berries. This recipe emerged as an alternative to traditional baked cakes, allowing enjoyment of delightful flavors without the hassle of an oven. Its ease of preparation makes it an ideal solution for cozy home tea gatherings. The creamy texture, rich coffee infusion, and fresh berry notes create a harmony of taste that evokes a pleasant feeling of tenderness and sweetness. After cooling, the cake acquires a special density as its layers blend smoothly together, making each piece a true delight. This dessert can be served as a festive treat or simply for pleasure, garnished with extra berries and chocolate shavings.
1
Whip the cream until very thick.
- Heavy cream 35% fat: 500 ml
2
Drain any liquid from the cottage cheese, if present, add the cottage cheese to the cream, and whip until smooth.
- Soft curd cheese: 750 g
3
Dissolve 10 g of gelatin in a very small amount of water (no talk of 0.5; a quarter cup of water is enough), heat on low flame without boiling. The gelatin should dissolve completely.
- Gelatin: 1 piece
4
Pour the slightly cooled gelatin into the cheese mixture in a thin stream while continuing to whip.
- Gelatin: 1 piece
5
Add sugar to taste.
- Sugar: to taste
6
Brew coffee or dissolve instant coffee in hot water. If the coffee has additives (vanilla, caramel, etc. — it won't hurt at all). Pour into a saucer.
- Freshly brewed coffee: 1 glass
7
Quickly dip the cookies on both sides in coffee and place them at the bottom of the mold. Dry cookies also work very well.
- Yubileynoye biscuits: 10 pieces
8
Pour a third of the mixture onto the cookies.
- Soft curd cheese: 750 g
9
Lay out the berries.
- Fresh berries: to taste
10
Pour in another third of the mixture.
- Soft curd cheese: 750 g
11
Add another layer of cookies.
- Yubileynoye biscuits: 10 pieces
12
Pour the remaining mixture in an even layer.
- Soft curd cheese: 750 g
13
Put in the freezer for 4 hours or overnight. Transfer to the refrigerator.
