Raspberry cheesecake with cottage cheese
8 servings
60 minutes
Raspberry cheesecake with cottage cheese is a delicate dessert inspired by American classics but with the special softness of cottage cheese and the refreshing tartness of raspberries. Its base of crunchy cookies and butter creates a perfect contrast with the airy cottage cheese cream. The origins of cheesecake trace back to ancient Greeks, but the modern version gained popularity in the USA. This dessert is perfect for a romantic evening or family tea time, and its chilled texture is especially pleasant on a hot day. The flavor combines creamy tenderness, light sweetness, and berry freshness. The finishing touch is bright raspberry berries that add elegance and further emphasize its refreshing taste.
1
Dissolve the gelatin in the amount of water specified on the package and let it swell for 30 minutes.
- Gelatin: to taste
2
Crush the cookies into crumbs, mix with softened butter, and blend well. Press into a mold, spread evenly on the bottom, and compact well. Place in the refrigerator while preparing the cheesecake filling.
- Biscuits (cookies): 400 g
- Butter: 180 g
3
Dissolve the gelatin to prevent it from sticking to the spoon and the bottom of the container, then place it on the heat. Heat without boiling and stir until the gelatin is completely dissolved. Cool to a warm state.
- Gelatin: to taste
4
Whip sugar, cream, and a pinch of vanillin until the sugar dissolves. Add cottage cheese and mix until smooth, then add berries. Finally, fold in the cooled gelatin into the cheese cream.
- Sugar: to taste
- Cream: 200 g
- Vanillin: to taste
- Curd cheese (tvorog): 400 g
- Raspberry: to taste
- Gelatin: to taste
5
Pour the cottage cheese cream over the base and place the cheesecake in the refrigerator for 2 hours to set.
- Curd cheese (tvorog): 400 g
- Cream: 200 g
- Raspberry: to taste
6
Optionally, decorate with raspberries on top.
- Raspberry: to taste
