Curd cake with cream without baking
8 servings
180 minutes
No-bake cottage cheese cake with cream is a delicate dessert that combines the lightness of cottage cheese, creamy softness, and a crunchy cookie base. This cake is an ideal choice for lovers of light and refreshing sweets. Its roots can be traced in European cuisine, where desserts based on cottage cheese and cream are popular. The taste of the cake is harmonious: the slightly sweet cottage cheese cream pairs perfectly with the crunchy buttery base, while the tenderness of gelatin adds structure. It is suitable for both festive gatherings and cozy tea times. Served chilled and garnished with fresh berries or chocolate shavings, this dessert requires no baking, making it accessible even for culinary beginners.
1
Crush the cookies into crumbs.
- Yubileynoye biscuits: 500 g
2
Combine the crumbs with softened butter. This should be done by hand (the ideal state is when the mass forms a lump when squeezed in a fist, then the base will mold easily and won't crumble).
- Yubileynoye biscuits: 500 g
- Butter: 150 g
3
Distribute the mass by shape, pressing with fingers to form small edges (it's better to use a removable mold; if not available, line a regular mold with food film, parchment, or foil for easier removal).
4
Send the base-filled mold to the refrigerator.
5
Pass the cottage cheese through a sieve or meat grinder.
- Curd cheese (tvorog): 400 g
6
Pour gelatin with warm water.
- Gelatin: 10 g
- Water: 100 ml
7
Heat the cream (without boiling), dissolve sugar and gelatin in it while stirring and not boiling. Remove from heat, add cottage cheese, and whip well.
- Single cream 10% fat: 200 ml
- Sugar: 100 g
- Gelatin: 10 g
- Curd cheese (tvorog): 400 g
8
Pour the mixture over the cake layer. Put it back in the fridge for 1.5–2 hours.
