Two-tone no-bake cheesecake
Description
The delicate berry cake turns out very tasty and beautiful. You can achieve a pleasant color using berries—choose whichever kind you prefer. I used blackberries and blueberries; if you use raspberries, the cottage cheese pie will have an even softer hue. The gelatin will help the cottage cheese and sour cream mixture hold its shape, while the crumbly cookie base serves as the foundation.
Instructions
- 1
Step 1
1. If you are using cottage cheese with a non-uniform consistency, be sure to pass it through a sieve. After that, crush the cookies into crumbs. You can use a blender or a regular hand grater for this.
- 2
Step 2
2. Now let's prepare our base: pour water over the gelatin and leave it to bloom. Then place it over heat and bring to a boil, remove from heat, and stir until completely dissolved. While the gelatin cools, crush the berries and pass them through a sieve, then add a little boiled water at the end. Beat the cottage cheese, sour cream, and sugar until smooth. Set aside one-third of this mixture, add the gelatin to it, mix well and set aside. Combine the remaining mixture until smooth.
- 3
Step 3
3. Take a mold and place parchment paper on the bottom. Then pour the cottage cheese mixture with gelatin first, followed by the colored cottage cheese mixture with berries, alternating layers until the end. Proceed in the same manner as a "Zebra" cake, where layers are poured one on top of another.
- 4
Step 4
4. Once the mold is filled, use a toothpick to create a pattern and place the cake in the refrigerator for a couple of hours. Note: when placing the cookie crumbs at the bottom, mix them with a small amount of melted butter. Then, pour the cottage cheese mixture over this "base."
- 5
Step 5
5. After the specified time, our cake will have set. Remove the mold from the refrigerator and take it off. Now slice the cake and serve.