No-bake cottage cheese cheesecake
8 servings
280 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
1
Crush the shortbread cookies into fine crumbs using a blender.
- Shortbread: 100 g
2
Combine white chocolate and butter and melt together in a water bath.
- White chocolate: 50 g
- Butter: 50 g
3
Chop the nuts finely.
- Nuts: 50 g
4
Mix the nut cookies into the chocolate mass.
- Shortbread: 100 g
- Nuts: 50 g
- White chocolate: 50 g
- Butter: 50 g
5
Place the resulting mixture in a springform pan and smooth it out. Refrigerate for 45 minutes.
6
Soak the gelatin for 30 minutes, then melt it in a hot water bath (do not bring to a boil).
- Gelatin: 20 g
7
Pass the cottage cheese through a sieve and mix it with gelatin.
- Diet (very low-fat) curd cheese: 500 g
- Gelatin: 20 g
8
Chill the cream, mix it with sugar, then whip with a mixer.
- Whipping cream 33%: 200 ml
- Sugar: 70 g
9
Gently fold the whipped cream into the cottage cheese mixture.
- Whipping cream 33%: 200 ml
- Diet (very low-fat) curd cheese: 500 g
10
Spread the resulting cream on the cooled base and smooth it out.
- Diet (very low-fat) curd cheese: 500 g
11
Put the cheesecake in the fridge for 4 hours.
12
Decorate the top of the cheesecake with berries (frozen ones can be used).
- Fresh berries: 200 g