EntranceCheesecake no bake recipe. Cream soufflé with gelatin, aka curd cheesecake without baking in different interpretations
As a basis for dessert, you can use ready-made biscuit cake or make a base from, and simply sprinkle the cake itself with carob (cocoa) or pour over chocolate or berry icing.
Two options:
This dessert turns out beautiful and festive, it is very popular with both children and adults. I hope you enjoy the no-bake homemade cheesecake too.
Compound:
glass - 200 ml
For the curd layer:
- 700 g cottage cheese 5%
- 1.5 cups cream 10%
- 1 glass + 2 tbsp. l. Sahara
- vanillin on the tip of a knife
- 2 tsp spoons of agar-agar
For berry filling:
- 2 cups frozen strawberries or cherries (or other berries of your choice)
- 3 art. l. syrup of any jam
- 3 art. l. Sahara
- 1 st. l. with a slide of potato starch
- ground cinnamon and cloves on the tip of a knife
1st version of the base - from cookies:
- 2 cups crushed or crumbled any sweet pastry shortbread biscuits
- 100 g butter
- 2 tbsp. l. granulated sugar
2nd version of the base - from a biscuit:
- 2 pcs. ready-made biscuit chocolate cakes
- 12 st. l. syrup of any jam
1st option for decorating the cheesecake:
- 1.5 st. l. carob or cocoa
2nd decoration option - chocolate icing:
- 1.5 cups of water
- 9 tsp carob or cocoa
- 6 art. l. granulated sugar
- 2 tsp agar-agar
3rd decoration option - berry glaze:
- 1 cup frozen cranberries (you can use other sour berries if you like)
- 3/4 cup granulated sugar
- 1 tsp agar-agar
Recipe for no-bake cheesecake with cottage cheese and cookies:
- Preheat to room temperature butter and cottage cheese and defrost strawberries and cherries.
- First you need to prepare the base for the cheesecake. Let's start with the simplest, according to the first option, from ready-made sweet shortbread cookies.
Biscuit Base Products
- For this option, you will need a detachable form or a small saucepan, the bottom of which needs to be lined parchment paper, and grease the sides from the inside with vegetable oil.
- Mix the softened butter with 2 tablespoons of sugar until the grains dissolve (it is better to take fine sugar or grind it into powder in a coffee grinder). And then add crushed cookies (I have cooked according to, I just broke it with my hands into small pieces and crumbs) and mix everything well together.
- Spread the resulting mass evenly over the bottom of the mold, pressing firmly with a fork to the bottom. Put the mold with the cookie base in the refrigerator.
Cookie crust
- Now to weld thick jelly for the delicious berry filling of our cheesecake. Throw the thawed berries into a sieve or colander. Drained juice (to make it more, I slightly pressed on the berries) mixed with jam syrup (I had strawberry) and add cold water up to a total volume of 150 ml.
stuffing products
- Pour 100 ml of the resulting juice mixture into a ladle and add 3 tablespoons of sugar. Boil.
- While the juice is boiling, dilute the starch in the remaining 50 ml and pour the starch mixture into the boiled juice with sugar in a thin stream, stirring constantly. Bring the thick jelly formed in the ladle to a boil and mix in the cinnamon with cloves and berries.
- Put the resulting fragrant thick berry mixture into a lined cling film a deep plate (the plate should be smaller in diameter than the cheesecake mold, I use a regular soup plate for this). Cool first in the room, and then in the refrigerator.
Berry filling
- In a deep bowl with an immersion blender, grind the cottage cheese, a glass of sugar and vanillin into a homogeneous creamy mass. Place the bowl with the curd mass to heat into a saucepan or a larger bowl filled with warm water. The cottage cheese should warm up to a pleasantly warm temperature (as described in).
Curd
- While the cottage cheese is warming, pour the cream into the ladle, add 2 tbsp. spoons of granulated sugar and 2 teaspoons of agar-agar. On the smallest fire, stirring constantly, heat the cream with agar to a boil, and then darken the thickening mixture, stirring often, for 3-5 minutes. Remove from heat and wait 5-10 minutes, the cream with agar should cool slightly, to about 60 degrees.
Cream with agar-agar
- While the cream with agar is cooling slightly, remove the form with the cookie crust from the refrigerator and put the cooled thick cream on its middle. berry kissel, which is now very similar to jelly.
We put the filling on the cake
- Now you need to quickly and thoroughly mix curd mass with cream-agar mixture. It is convenient to do this with a mixer - pour the agar mixture into the curd in a thin stream, mixing everything together well.
- Then quickly lay out the resulting thick cream in the form on top of the jelly, smooth its surface with a spoon and put it in the refrigerator to cool.
Posting curd layer
- When the curd completely cools down and seizes (it happened to me after about 3 hours), evenly sprinkle its surface with 1.5 tbsp. spoons of carob or cocoa, if you chose the 1st decoration option. This works well with a small sieve. After a few minutes, the carob will turn into a beautiful, uniform dark chocolate color.
Advice: If you used a pan or other round shape without removable sides as a form, then before sprinkling with carob or cocoa, you need to remove the cheesecake onto a flat plate. To do this, gently run a knife along the inner wall of the pan or mold, and then turn the cake upside down on a plate, remove the pan, cover with another flat plate on top and turn over again so that the cake is on the bottom and the curd part of the cheesecake is on top.
We decorate
- It remains only to remove the side of the detachable form and decorate the cake with berries and mint leaves. And you can immediately start tea drinking without decorations with a delicious no-bake cheesecake with cottage cheese and berries.
Recipe for no-bake cheesecake on a biscuit base with icing:
If you chose a ready-made biscuit cake as the basis (I prepared a biscuit in advance according to the recipe, which I cut into 2 cakes), then the procedure for preparing the cheesecake will be as follows:
- Grease the sides of the mold with oil (you can use a split mold or any small saucepan as a mold). Put one cake at the bottom and pour over it with the 6th tbsp. spoons of syrup from jam (I had syrup from strawberry jam). If the jam is thick, you can dilute the syrup with a little water.
Soaking the biscuit cake
- Then cook as described in the 1st version of the cheesecake with cookies from the 6th to the 14th paragraph, only with the amendment in the 12th paragraph - spread the thick berry jelly in the middle of the biscuit soaked in syrup.
We spread the filling of berries and cottage cheese
- After the curd cream has been laid out, cover with a second cake on top and pour over the top biscuit cake with the remaining 6 tablespoons of jam syrup. Place the no-bake cheesecake in the refrigerator to set.
Cover with second layer
- After about 2.5 hours, when the cheesecake is almost completely cooled, you can prepare chocolate or berry icing, which we will cover our dessert with.
Preparing chocolate frosting:
Products for chocolate coating
- In a small bucket, mix 1.5 cups of water, 6 tbsp. spoons of granulated sugar, 2 teaspoons of agar-agar, 9 teaspoons of carob or cocoa.
- Put the ladle with the chocolate mixture on a small fire. Stirring constantly, bring to a boil, and then, stirring constantly, simmer the icing for another 3-5 minutes. Remove from heat and cool to about 60 degrees.
Chocolate glaze
Or prepare berry glaze:
Products for berry glaze
- Grind thawed cranberries (other sour berries can be) with a submersible blender with 3/4 cup of granulated sugar and mix with 1 teaspoon of agar-agar.
- Put the ladle with the berry mixture on a small fire, and bring to a boil, stirring constantly. Sweat the icing for another 3-5 minutes, not forgetting to stir. Turn off the heat and cool the mixture to about 60 degrees.
Berry glaze
- It's time to cover cheesecake still hot chocolate or berry glaze. To do this, you need to remove the cake from the mold by gently running a knife along the wall of the mold, and then turn the mold over onto a flat plate. Or, if you used a split mold, simply remove the sides of the mold.
Cheesecake without baking with cottage cheese is considered classic recipe, it is quite popular and has many advantages:
- Fast cooking compared to how long it takes to bake.
- No need for an oven makes this a great dessert for the summer heat.
- For cooking, you need simple, affordable products.
- A simple recipe, even an inexperienced hostess can handle it.
Known a large number of options for making dessert at home, but some obligatory details should be clarified that help improve taste and appearance cottage cheese cheesecake without baking:
Berry-curd recipe
No-bake cheesecake with berries is very tasty and tender, it is easy to cook, you do not need to bake it in the oven. They make it in the evening, leave it in the refrigerator at night, and in the morning you can have a delicious breakfast with tea or coffee with dessert. The berries are chosen at the discretion of the hostess, the cheesecake with cherries, strawberries, raspberry cheesecake is very tasty. For cooking you will need:
You need to prepare step by step:
- Cookies are crushed, this can be done with a blender or meat grinder.
- Melted butter is added to the cookies.
- The dough is placed in a form in the form of a base cake.
- The cottage cheese is mixed with raspberries and cream, everything is thoroughly whipped until homogeneous mass.
- Sugar and gelatin are added to raspberry juice. The liquid is placed on the stove and heated until the contents are completely dissolved, boiling is not allowed.
- The whites are separated from the yolks. The yolks are no longer needed.
- Proteins are whipped until a white foam is formed. Continuing to beat, slowly pour in the raspberry juice.
- Gelatin is added to the curd. Whipped with a mixer.
- Now the curd cream and the protein mass are combined.
- The filling is distributed over the cake, and the dish is put in the refrigerator for at least 4 hours.
- After that, you can decorate the cake to taste.
With condensed milk
For cooking cheesecake with condensed milk without baking you will need:
- 450 g sour cream, about 1 pack of fat content 15 - 25%;
- 300 g shortbread cookies, it is better to choose more crumbly;
- 100g butter;
- 300 g of condensed milk;
- gelatin.
Cheesecake is prepared without baking with condensed milk in several stages:
How to decorate
There are many variations of cheesecake decoration. Below are the most popular:
No need to try to overdo it with the design of the dessert. Its main distinguishing feature is minimalism. Open cheesecakes without cracking and other defects, decorated with only mint leaves, are most valued.
Cheesecake video recipe
When you want to treat yourself to something tasty, even delicious, but it’s hot outside and you don’t have the strength to stand at the stove, recipes for desserts without baking come to the rescue. Such desserts come in very handy in the summer, as they refresh, cool and saturate the body with useful minerals (yes, yes, dairy products record holders for calcium content). Although, cheesecake is perfect at any time of the year. And today I want to present you a simple no-bake cheesecake with cottage cheese and cookies, and, of course, I am attaching its recipe with step by step photos.
Cheesecake is considered a dish of European and American cuisine. The name of the dessert literally translates as "cheese pie". For a classic cheesecake take soft cheeses like mascarpone, philadelphia, or quality cream cheeses. But when you make cheesecake at home, it's expensive cottage cheese it is quite possible to replace with homemade cottage cheese - it will be doubly tastier and healthier. The site already has a recipe for a no-bake curd cake with pineapples and gelatin. Cheesecake is prepared according to a similar recipe, only in its preparation are used additional ingredients, thanks to which the cheese cake turns out to be insanely tender, fragrant and melting in your mouth. It can be served with tea, coffee, cocoa. The dessert is so tasty and beautiful that you can arm yourself with this recipe for the holidays.
Cheesecake preparation step by step. First, we prepare a sand cake, then the most delicate curd mass and cream for decoration. According to this detailed recipe cooking with a photo is not only convenient, but also pleasant. You can immediately see what should happen. And this curd cheesecake is sure to work for you the first time! Everything is simple, without unnecessary troubles and burnt dishes. Let's make a homemade cheesecake from cottage cheese and cookies together to understand what we are talking about.
Ingredients:
to make cheesecake:
- 300 g shortbread cookies;
- 150 g butter;
- 30 g of gelatin;
- 100 g of powdered sugar;
- 100 g white chocolate;
- 500 g soft homemade cottage cheese;
- 500 ml cream with a fat content of 33-35%;
- 5-6 drops of vanilla extract or 2 tsp. vanilla sugar;
- half a lemon.
Additionally, you will need a detachable form with a diameter of 23-25cm.
For curd cream:
- 200 g of powdered sugar;
- 250 g of cottage cheese;
- 150 g butter;
- half a lemon;
- 3-4 drops of vanilla extract or 1 tsp. vanilla sugar;
- 10 g gelatin.
No Bake Cheesecake Recipe with Cottage Cheese and Cookies
Preparatory stage.
1. Soak gelatin in cold water (1 tbsp.). Set aside to swell, we'll deal with it later.
2. Three lemon zest on a fine grater to get the maximum essential oil, and the pieces themselves were not felt in the cookie crust. It will give the cake an exquisite citrus aroma. We do not reach white fibers, because they give unnecessary bitterness. Squeeze juice from half a lemon.
Preparing the cookie crust for the cheesecake.
3. Always use shortbread for the base of a cheesecake. It is better to take a square one that crumbles easily (“for tea” or “ baked milk"). We turn the cookies into small crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it off with a rolling pin.
4. Put softened butter to the liver and grind everything with a fork. Add the zest of one lemon.
5. You should get a sticky mass. If it doesn't stick, add more oil. We do not add sugar, cookies are sweet in and of themselves.
6. Line the bottom of the cheesecake pan with parchment. And so that the finished cheesecake lags behind the mold better, you can grease the sides with a thin layer vegetable oil.
7. Put cookies with butter on the bottom, level and crush, then put in the refrigerator.
Cooking curd mass with gelatin for cheesecake.
8. Put cottage cheese in a separate bowl with powdered sugar and vanilla.
9. Puree everything with a blender.
10. Meanwhile, the gelatin is already swollen.
11. Put it on water bath and heat until the grains dissolve.
12. Add broken white chocolate to the container (porous is also suitable).
13. Stir until the chocolate is completely dissolved.
14. Let's move on to the cream. This is perhaps the most sensitive moment, since whipping cream often causes problems, especially for beginners. But in order for the cream to whip well into a lush foam, you need to strictly follow the instructions, and you can even play it safe a little. The main thing is that the cream, as well as the dishes in which they will be whipped, must be very cold. Just in case, whisks with a deep bowl can be placed in the freezer for 5 minutes. Besides, milk product must be at least 33% fat. If you use cream in a box, then it is better to cut it and remove all the fat from the walls and bottom. And if you are still afraid that the cream will not whip, then you can purchase a special thickener in the store.
So, pour the cream into a deep cold bowl and arm yourself with a mixer.
15. Whip the cream at medium speed until stiff peaks. This step takes approximately 10 minutes. But now the main thing is not to overwhip the cream, otherwise it may turn out to be butter.
16. Now carefully add them to the curd mass and gently mix with a spoon in a circle from the bottom to the top of the bowl.
The texture of the cheesecake should in no case be porous, so we mix it exclusively with a spoon, and a blender is not an assistant to us in this matter.
17. Next, pour in the gelatin with chocolate.
18. And immediately mix everything until smooth.
19. We take out our detachable form with a cookie crust and pour the mass for the cheesecake into it, level it with a spoon. Sending our cheese cake in the refrigerator until completely solidified. It may take 4-6 hours, but it's best to play it safe and leave the cheesecake in the fridge overnight.
Cooking curd cream for decoration.
20. Soak gelatin for cream in a separate container. In another deep bowl, put all the ingredients for the cream.
21. Puree them with a blender.
22. We heat the gelatin for the curd cream in a water bath until the grains are completely dissolved and pour it into the curd mass.
23. Stir the curd cream and put it in the refrigerator until completely solidified. Do not be afraid that the cream seems too liquid in appearance, after a few hours it will hold its shape well.
Cheesecake decoration.
24. We start preparing for decoration when the cheesecake is completely frozen. We twist and turn, tilt the shape and look: if our curd friend is not going to slip out of it, then he is ready. We cut the lemon and prepare a pastry bag with nozzles.
25. Carefully remove the form. Most likely, the cheesecake will easily separate from its walls. But if the shape doesn't want to fall behind a mouth-watering cheesecake, there are 2 options. 1: slightly moisten the towel with boiling water and wipe the sides of the mold so that the curd mass falls behind them faster. Then we remove the cheesecake for 5-10 minutes in the freezer so that the sides freeze again. 2: separate with a sharp long knife.
26. Curd cream also froze, but at the same time it became very plastic and soft.
27. Place the cream in a pastry bag.
28. Decorate the cheesecake with a curd cream pattern.
29. Place lemon slices on top. Citrus sourness is what a high-calorie cottage cheese dessert lacks. We put the decorated dessert back in the refrigerator so that it cools down a little more. Serve the cheesecake cold.
Delicate homemade cottage cheese cheesecake without baking with cookies is ready. Bon appetit!
The cheesecake is very airy, although it does not have a porous structure.
Alina 12.11.13
This is one of my favorites. Cheesecake delicious, it is prepared quickly, it looks beautiful on the outside, and it is also useful. Mine love him.
Yanina 14.11.13
Thank you very much for wonderful recipe. Indeed, the recipe is very simple and low-cost. It tastes just wonderful, the cheesecake melts in your mouth, delicate milky. Mmmmm. By the way, I used nut cookies"Pinocchio". Awkward, nutty aftertaste on top of everything. I recommend! =))))))
Alyona
Janina: I'm glad that you liked this cake)))
Oleg 11/15/13
Was yesterday in a cafe, a piece of cheesecake 4 USD! But for such money you can whole pie build. I'll go load my wife, judging by the recipe, everything is done simply.
Alyona
Oleg, cheesecake is really easy to make, but I think your wife will be pleased if you help her in the kitchen)))
anna 11/25/13
can mascarpone be taken as a non-acid cheese?
Alyona
anna, of course you can, the cheesecake will turn out even more tender, only you need to add less milk so that the consistency of the mixture turns out like yogurt.
Valeria 13.01.14
I love cottage cheese and everything connected with it). I cooked cottage cheese cheesecake in a slow cooker, but to be honest, it turned out unsuccessful for me. And now I see before me delicious recipe a cheesecake that doesn't even need to be baked. I’m unlikely to add liquor to the cheese mass, but the zest of an orange with great pleasure).
Irina 18.01.14
for some reason, the filling turned out to be very liquid ... I hope it hardens in the refrigerator)
Alyona
Irina, do not worry, if you put enough gelatin, then the filling will definitely harden)))
Natalia 22.04.14
Please tell me how much cottage cheese is needed, and is the curd mass suitable?
Alyona
Cheesecake requires 500 gr. tender non-acidic cottage cheese, which must be rubbed with milk. When using the curd mass of milk, much less is required. Make sure that the consistency of the mixture is like that of yogurt.
Anastasia 10.11.14
Thanks for such a wonderful recipe!!! Sooo delicious) Only I put circles of bananas on the cookies, and in addition to the zest, I rubbed one banana into the cottage cheese. It turned out very sweet with jam, but without it, just right!) Everyone is delighted)
Alyona
Anastasia: Yes, yes, it should be delicious with a banana)))
Isabelle 01/20/15
For cheesecake, I use savoiardi cookies, just put them in a mold and fill with curd mass. I beat the cottage cheese with sugar in a blender into a fluffy mass, then the cheesecake will turn out more airy.
Alyona
Isabelle, the idea with the savoiardi cookies is great)))
Irina 17.03.15
I love this cheesecake because you can cook it in the summer and not languish about hot oven! For my sister, whose birthday is just in the summer, this recipe was a real find. Delicate, light, besides, you can always cook different cakes (using different jams)!
Tatiana 03/27/15
Alyona!! Great cheesecake recipe, I will definitely try it. discovered a lot on your site interesting recipes. Yesterday I cooked dumplings with cottage cheese, they turned out just delicious !! You are well done! Keep giving us delicious recipes
Alyona
Tatyana, thank you very much for your feedback))) And dumplings, yes, they turn out delicious)))
Alena 09.04.15
Good evening, Thank you so much for your recipes. The site is a godsend. I wanted to know if it's possible to this recipe use mascarpone cheese. Thank you in advance.
Alyona
Alena, of course, you can. The only thing is to reduce the amount of milk, since mascarpone contains more moisture than regular cheese. Curd mass in density should turn out like sour cream.
Ekaterina 06/26/15
I have already cooked your Cheesecake several times, my husband and son really like it. I tried with cookies, as in your recipe, I tried with a biscuit base. Much better with cookies!
Holli 31.07.15
Cool cheesecake! Very tasty and beautiful! And best of all, you don't have to bake anything! Turning on the oven in such a roast is simply UNBEARABLE! And here is a simple solution to the problem! I am delighted!
Lada 02.08.15
The cheesecake is wonderful. All my guests loved it. Thank you!
Alexandra 09.01.16
Thank you Alena, it’s very tasty, I was worried about the filling, it turned out to be watery, but everything froze perfectly, next time you need to take fatter cottage cheese. I smeared cranberry jam on top, it gave a little sourness.
Julia 20.05.16
Hello Alena. Help advice. Yesterday I made your cheesecake, but by 11 pm everyone was asleep. And today is Friday, and he is not lean. If a cheesecake sits in the fridge until tomorrow, will it go bad? How to save him without eating?
Alyona
Julia, if the cheesecake has not yet been smeared with jam, then it will perfectly and without prejudice to taste and quality forgive in the refrigerator until Saturday. If you have already smeared it with jam, it’s also okay, but the jam may float a little. In any case, the cheesecake should be stored in the refrigerator.
Julia 21.05.16
Very tasty and tender.)
Anna 19.08.16
Thanks a lot! It turned out just perfectly tasty and beautiful cheesecake. The family is delighted!
Marina 27.10.16
Can you use homemade cottage cheese?
Alyona
Marina, of course, you can, only the cottage cheese should be rubbed well with a blender. If there is no blender, then grind through a metal sieve.
Tatiana 21.02.17
Great recipe! Today I have prepared. No problem! I just melted the butter, so it was easier to mix with cookies. Excellent proportions, everything is frozen, gentle. Fast, cheap and delicious! Thank you for the recipe. Highly recommend!
Elena 07.05.17
Thank you for the recipe, I got it
Mila 10/14/17
Today I made a cheesecake according to your recipe, I am extremely grateful to you! The mood was at zero, but when I tried it, I realized that IT'S JUST SOMETHING!! and my boyfriend is delighted)) I put a little less condensed milk, it turned out just moderately sweet, we ate with peach-mango jam, generally super! thank you, all the best to you!
Alyona
Mila, thank you very much for your review)))) And all the best to you)))))))
Julia 10.11.17
A wonderful recipe and a wonderful site in general!) It has been bookmarked for more than a year! For all occasions, for any mood, you can find here some original, simple in execution and at the same time tasty dish) The husband is delighted, the children squeak with joy! Thank you for being)
Alyona
Julia, thank you for your kind words, I will continue to please with all sorts of sweets)))))
Sergey 02.03.18
Please tell me how much fat better cottage cheese buy - 9, 5, 18%???
Alyona
Sergey, fat content is not so important for a cheesecake, the main thing is that the cottage cheese is tasty and tender, without hard grains. And, of course, sour meat will not work, the taste of cheesecake depends on the taste of cottage cheese)))))))
Diana 19.06.18
everything turned out very tasty. and beautiful. one thing - the cookie comes off when you cut it with a knife near the center, it exfoliates a little. either she did something wrong or the reason with curd filling does not connect properly
Alyona
Diana, this effect can be observed when the gelatin is strong. Try adding a little less gelatin next time.
Aida 21.06.18
hi what size is the mold?
Alyona
Aida, I used a 24 cm mold for the cheesecake.
Aida 21.06.18
thank you very much
Tatiana 10.08.18
Hello. I liked the recipe, I want to cook. Instead of jam, I want to put thin slices of peach on top and pour peach jelly over it. Please advise how to do it. Thank you.
Alyona
Tatyana, for pouring, use the strawberry glaze recipe or see the proportion on the gelatin package, but instead of water, take juice or syrup. As for decorating with fresh fruit, there is one problem - fresh fruits let a lot of juice, especially peaches - they are very watery. It is better to use canned peaches, cut thinly and blot moisture with a napkin. Put on a frozen cheesecake and pour non-hot jelly. And back in the fridge
You will need:
For the base:
- 140 g chocolate chip cookies oreo with chocolate filling, - 30 g of melted butter.
For curd filling:
- 400 g homemade cottage cheese - 200 g melted white chocolate - 150 g cream 33% - 2 pcs finely crushed oreo cookies - 1 tbsp instant gelatin.
- Whipped cream and strawberries for garnish.
How to cook:
1. Grind cookies with butter in a blender until the mass looks like wet sand. Tamp the bottom of a detachable form or confectionery ring with it. Place in refrigerator for 20 minutes.
2. Soak gelatin in 4 tablespoons of cold boiled water for the time indicated on the package.
3. put cottage cheese, cream and melted chocolate into the blender bowl. In pulsating mode, bring the mass to uniformity and smoothness.
4. Heat the gelatin in the microwave until dissolved and add to the curd. Whisk well again.
5. Pour in the cookie crumbs, mix and put the mass on top of the base.
6. put in the refrigerator for several hours so that the cheesecake is completely frozen. Before serving, carefully remove from the mold, garnish with whipped cream and strawberries. Bon appetit!
Cheesecake with Oreo. Cheesecake with Oreo cookies
I recently made a no-bake cheesecake with Oreos. Children adore these cookies, and in combination with cottage cheese, the dessert turns out to be especially tasty and healthy. You need to use the freshest cottage cheese, after all, this cheesecake is prepared without heat treatment. I am sure that many people will like this very tasty, light and airy dessert!
Ingredients
To make the Oreo Cheesecake, you will need:
cottage cheese - 400 g;
condensed milk - 200 g;
gelatin - 20 g;
milk - 100 ml;
Oreo cookies - 2-3 packs (I used with chocolate filling).
Cooking steps
Prepare products.
Dissolve gelatin in milk and leave to swell for 15 minutes.
In a detachable form (I have a form with a diameter of 20 cm), put Oreo cookies along the edge of the side (as in the photo).
Place cottage cheese in a blender bowl, add condensed milk.
Punch the cottage cheese with condensed milk with a blender until smooth. Put a mixture of milk and gelatin on medium heat and heat, stirring, until the gelatin is completely dissolved, but do not boil (!).
Add the gelatin mass to the mixture of cottage cheese and condensed milk, again punch with a blender until smooth. Transfer the mass to a bowl. Break 4-5 cookies into not too small pieces (as in the photo).
Add the biscuit pieces to the curd mixture and mix gently.
Pour the mixture into the mold and smooth out.
Place the mold in the refrigerator overnight. Cover the top of the mold with a plate or cling film.
Remove the finished cheesecake from the mold. You can decorate the top of the cheesecake with Oreo cookie crumbs. The dessert turns out to be airy and extraordinarily tasty, try it!
And here is the cutaway cheesecake.
Bon appetit!
Cheesecake without baking
Cheesecake is a great dessert for a homemade tea party or for festive table. There are many recipes for cheesecake. Delicious and tender curd cheesecake can be prepared without baking. Since I did not use any fruits in the cheesecake itself, I served it with a fragrant cherry sauce.
Ingredients
To make this no-bake cheesecake, you will need:
500 g of cottage cheese;
1 can of condensed milk;
10 g of instant gelatin;
2/3 cup water (or milk);
250 g shortbread cookies;
100 g butter;
berry sauce for serving.
Detachable baking dish with a diameter of 21 cm.
Cooking steps
Grind cookies with a blender into crumbs.
Melt the butter, mix with cookies, grind until a homogeneous crumb.
Cover the bottom of the baking dish with paper. Lay out the cheesecake base, firmly pressing the cookie crumbs along the bottom and sides of the mold.
Dilute gelatin in 2/3 cup of water, leave for 10 minutes. Then put a cup of gelatin in hot water and, stirring constantly, completely dissolve the gelatin.
Mix cottage cheese with condensed milk.
Pour gelatin into the resulting curd mass and beat everything together thoroughly.
Put the curd mass on the base of cookies, smooth. Cover the cheesecake with cling film and refrigerate for 3 hours to set.
Delicious and tender curd cheesecake, cooked without baking, turns out tender and very tasty. Berry sauce will be a great addition to this wonderful dessert.
Bon appetit delight your loved ones!
How to make cheesecake at home, without baking and extra hassle I learned from the internet. I tried the recipe in my kitchen and was very pleased with it. I've been cooking for 5 years now.
Cheesecake at home
Base Ingredients
- 300 g shortbread cookies
- 150 g butter
soufflé ingredients
Cooking
I cook such a cottage cheese cheesecake at home for both guests and relatives. Everyone is happy, especially the children.
In the summer, I decorate it with seasonal berries: strawberries, cherries, raspberries. Or I immediately add them to the soufflé. Then the dessert turns out to be colorful, multi-colored and vitamin.
Try it and you won't regret it. Save the recipe to your wall so that it is at hand.
Delicious and beautiful cake, which does not need to be baked, you can cook according to this recipe.
- shortbread cookies - 250 g;
- butter - 250 g;
- sugar - 350 g;
- fat cottage cheese - 900 g;
- sour cream - 300 g;
- cream from 30% - 500 ml;
- strawberries - 500 g + sugar 150 g + 6 g gelatin;
- vanilla sugar - 1 tbsp. l.;
- gelatin - 35 g.
We turn the cookies into fine-grained crumbs. You can use a meat grinder, blender or manually push with a rolling pin. Pour sugar, mix well, add melted butter and mix again. Manually grind with hands for better impregnation of the crumbs of the main component with oil.
On the dish where the cake will be formed, put the ring from the detachable mold, and distribute sand base, pressing lightly with a spoon so that the cake is well compacted. We place in the refrigerator.
Meanwhile, prepare the cottage cheese and berry part of the cheesecake. We wipe the cottage cheese through a sieve or turn to the meat grinder again, setting a fine sieve. Mince with a meat grinder twice.
Pour gelatin into a container with warm water and set aside for a third of an hour to soak with water.
Mix a soft cube of butter with half the sugar with a mixer, add vanilla, after a few minutes gradually lay out the rest of the sugar. The mass should lighten up.
Add cottage cheese and sour cream to the whipped mixture, continue to work until a homogeneous, shiny, glossy, lush curd mass is formed.
We warm the gelatin, constantly stirring. We leave to cool.
Whip the cream separately in a dense foam, add the curd mass and mix gently. We introduce chilled gelatin and again gently combine with a spatula. The workpiece may settle a little, it's not scary.
We take the base out of the refrigerator and lay out the curd layer, leveling the surface with a spatula.
Upper layer - strawberry jelly. We wash the berries, remove the stalks and cut into pieces. We spread it in a saucepan or stewpan, add sugar and, turning over with a spatula, wait for the moment of boiling. Cook for five minutes and leave to cool.
Pour gelatin for berries with a small amount of water - a couple of spoons. When it swells, bring to a boil over a fire. Add to prepared jam and mix well.
We take the cheesecake out of the refrigerator and lay out the last, berry cake. Be sure to level the layer of berries. Place back in the refrigerator for at least 2 hours.
Remove the ring after a couple of hours. Dessert is ready.
On a note. fresh berries can be replaced with frozen or jam if not strawberry season.
Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?
The composition should not contain vegetable fats, only dairy sources.
To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.
What can be substituted for Philadelphia cheese?
Philadelphia cheese can be replaced with analogues, such as:
- Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
- Creamy: Violetta, Bon Cream, Arla Natura;
- Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
- Cheese for confectioners Mana;
- Soft cheese "Syrko".
Mascarpone cheese is not suitable for cooking cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.
However, you can experiment: mix cottage cheese cream cheese (Philadelphia or any other of the analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - texture finished cake will be more tender (you will get a more "creamy" cheesecake). This is, as they say, in taste and color ...
In fact, in search of the perfect texture, you can cream cheeses combine with each other (for example: almette + hochland well, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a recipe for cheesecake with cottage cheese, I advise you to look at this article.
Video Cheesecake from cottage cheese without baking. Cake without baking
Cottage Cheesecake in a slow cooker. Cottage cheese cake with banana in a slow cooker
We bring to your attention an elementary and incredibly fragrant banana dessert. This recipe is designed for the Polaris slow cooker, but it can be prepared in any other. True, you already have to choose the cooking time yourself.
Ingredients
- 200 g shortbread cookies (such as "Jubilee", can be replaced with oatmeal);
- 400 grams of cottage cheese;
- 3 eggs;
- 70 g butter;
- 200 g sour cream (preferably fatter, but at your discretion);
- 150 g of sugar;
- 3 bananas;
- st l lemon juice.
Cooking
- Cookies need to be crushed. If you have a blender, this problem is solved in a matter of minutes. In the absence of this unit, you can use a pusher, meat grinder or culinary hammer. In the latter case, the cookies must first be placed in a bag.
- Mix crumbs with melted butter. Put the resulting “dough” into a mold or a multicooker bowl covered with paper, leveling and carefully pressing it down with your hands from above so that the cake is monolithic.
- Combine cottage cheese, sour cream, eggs, sugar. Puree bananas and lemon juice with a blender / meat grinder, add it to the rest of the ingredients, mix vigorously. Spread the curd mass on the cake.
- Close the multicooker and cook the banana cheesecake in the Polaris multicooker for 70 minutes on the "baking" mode. If you have a multicooker "Redmond" or another manufacturer, Cheesecake may be baked less or longer.
- Cool the Banana Cheesecake right in the bowl.
Now you can get it and treat the household!