Cheesecake with cottage cheese without baking

Today, for you, recipes for cooking an incredibly tasty cheesecake with curd without baking. The technological process of creating this delicacy is absolutely not complicated, and the result is simply delicious.

Cheesecake of cottage cheese and cookies without baking - recipe with gelatin

Ingredients:

• biscuit shortbread cookies - 320 g;
• creamy peasant butter - 120 g;
• curd of medium fat content - 520 g;
• sour cream - 260 g;
• granulated sugar - 220 g;
• gelatinous granules - 25 g;
• vanillin - 1 pinch;
• water filtered - 95 ml;
• fruit of lemon - 1 pc.

Preparation

First prepare the basis for cheesecake. Melt butter and crush shortbread biscuits, using a blender or rolling pin for this. We connect the base of the pastry and butter in one bowl and mix thoroughly. Now we cover the bottom of the demountable form with a parchment leaf, we spread into it a mixture of cookies and oil and distribute it along the bottom and walls, making out a kind of sides and slightly pritrambovyvaem. We cover the form with the blank with a film and set it to freeze on the shelf of the refrigerator.

Now we are starting to fill the cheesecake. Fill the gelatinous granules with cold water and let stand for about fifteen minutes. After that, we put water with gelatin on the water bath and warm up, stirring in the process, until all the granules are completely dissolved, but we do not bring it to the boil.

Now combine in a suitable bowl of sour cream, cottage cheese and granulated sugar, add also a peel of one lemon, a pinch of vanillin and mix it first with a spoon, and then treat it with a mixer until it is airy and splendid. In the process of whipping, pour in a little gelatinous water and achieve a homogeneous texture of the mixture.

Pour the prepared cream into a mold with a sand base and set again in the refrigerator until completely hardened. After about five to seven hours, we decorate the delicacy with pieces of fruit or berries and serve it to the table.

Cheesecake without baking with cottage cheese and jelly - recipe

Ingredients:

• chocolate shortbread cookies - 420 g;
• butter, peasant - 200 g;
• nuts - 60 g;
• curd of medium fat content - 520 g;
• sour cream - 290 g;
• granulated sugar - 160 g;
• gelatinous granules - 25 g;
• vanillin - 1 pinch;
• water filtered - 95 ml;
• jelly instant peach - 1 pack;
• Peaches canned and cream for decoration.

Preparation

From the melted butter, chopped cookies and nuts, make a sand base as in the previous recipe, only decorating the sides a little higher. Gelatine soaked in filtered water for fifteen minutes, and then dissolve the granules in a water bath. Cottage cheese, sour cream and sugar are combined in a convenient vessel, season with sugar, vanillin and processed with a mixer or blender, adding gelatin water at the end. Pour the resulting mixture into a cooled sand mold and set it to freeze on the shelf of the refrigerator. After that, we dilute the instant jelly according to the instructions on the package and let it cool down and solidify to the jelly-like texture, after which we pour out the frozen curd base from above, spreading on it slices of canned peaches. Put the product back in the refrigerator again and let it freeze completely.