Curd cheesecake with fruits
6 servings
60 minutes
Fruit cheesecake is a delicate and light dessert embodying the best traditions of European cuisine. Its history traces back to ancient Greece, where cottage cheese was first used in baking. Over time, the recipe spread worldwide, gaining new variations. This cheesecake harmoniously combines airy cottage cheese filling with ricotta and cream, a soft cookie crust, and fresh fruits that add exquisite sweetness and lightness to the dessert. Gelatin gives it a silky texture, while cinnamon adds a warm spicy note. It is perfect for cozy family tea gatherings or as an elegant finish to a festive dinner, impressing with its rich flavor and refined texture.
1
Prepare gelatin: pour 100 ml of water and let it swell for 20-30 minutes. Then heat it in a water bath until dissolved.
- Gelatin: 10 g
- Cream 20% fat: 100 ml
2
Prepare the crust: crush the cookies into crumbs, mix with melted butter. Press the mixture evenly into a high-sided mold. Place in the refrigerator.
- Shortbread: 300 g
- Butter: 70 g
3
Prepare the cheese filling: blend ricotta, sugar, cream, cottage cheese, and pre-prepared gelatin. You can also add jam or dried fruits to taste. Pour everything into a mold over the base and refrigerate for 3-5 hours.
- Ricotta cheese: 200 g
- Sugar: 0.3 glass
- Cream 20% fat: 100 ml
- Semi-fat curd cheese (9%): 200 g
- Gelatin: 10 g
- Fruit: 300 g
4
Remove from the mold, decorate with cinnamon, and serve.