No-bake cheesecake with cottage cheese
Description
Delicious pastry for the whole family. Use high-fat cottage cheese and cream. The cookies should be shortbread; I used chocolate ones with a filling. The cheesecake turns out tender and melts in your mouth. Give it a try—it's easy! Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour cold water over the gelatin and leave for a few minutes to let it swell.
- 2
Step 2
2. For the base, grind 300 g of cookies into fine crumbs using a blender. Add softened butter to the crumbs and mix well.
- 3
Step 3
3. Place the crumbs into a removable-bottom pan and press firmly.
- 4
Step 4
4. Blend the cottage cheese with an immersion blender until smooth and creamy. Then add powdered sugar and mix well.
- 5
Step 5
5. Melt the gelatin and white chocolate in advance in the microwave or using a double boiler. Add them to the cottage cheese mixture along with vanilla sugar.
- 6
Step 6
6. Place the chilled cream into a cold bowl and whip with a mixer until stiff peaks form. Add it to the cottage cheese mixture and gently fold in with a spatula.
- 7
Step 7
7. Place a portion of the filling into the mold, smooth it out, then add a layer of cookies and cover again with filling. Alternate layers in this manner. Cover with plastic wrap and refrigerate for 2 hours.
- 8
Step 8
8. Using a dry knife, separate the cheesecake from the pan, remove it, and decorate with whipped cream.