No-bake marshmallow and cottage cheese cake
Description
Perfect for serving with tea and coffee. You won't need gelatin for this cheesecake, as marshmallows become firm again after setting and hold the cheese mixture well. I don't recommend adding too much powdered sugar, as marshmallows are very sweet. For the base, you need specifically shortbread cookies—they absorb melted butter well and form a firm crust after setting. If you don't have a blender to puree the cottage cheese, press it through a sieve to get a smooth, creamy texture without lumps. The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
1. Crush the shortbread cookies into fine crumbs using a blender or rolling pin. Mix the crushed cookies with melted butter and press the mixture into a pan 18-22 cm in diameter.
- 2
Step 2
2. Firmly press down the layer and refrigerate for 15 minutes. Blend the cottage cheese with sour cream using a blender or sieve until smooth. Mix the cottage cheese mixture with powdered sugar.
- 3
Step 3
3. Slightly heat the marshmallow in the microwave—it should double in size. Add the cottage cheese mixture and lemon juice, then beat with a mixer until smooth.
- 4
Step 4
4. Grease the edges of the pan with the biscuit layer using butter and spread the cottage cheese layer on top. Refrigerate for 4-5 hours. Decorate the cheesecake with berries and mint.