Cheesecake with cottage cheese and marshmallow
Description
The recipe won't take much time. Instead of marshmallows, gelatin is often used, but that makes the cheesecake slightly "rubbery." You can melt the marshmallows over a water bath or in the microwave; I placed them in the microwave for 2.5 minutes at 700 W. Prepare the jelly yourself or buy it ready-made in a packet. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Using a blender or rolling pin, crush the shortbread cookies into crumbs.
- 2
Step 2
2. Melt the butter in a water bath.
- 3
Step 3
3. Add the butter and sour cream to the cookies, mix them well.
- 4
Step 4
4. Line the bottom of a removable mold with parchment paper, then place the cookies inside. Firmly press them down with your fingers, forming the edges.
- 5
Step 5
5. Blend the cottage cheese with a blender, then add sour cream to it. Mix well until a creamy, smooth mixture is obtained.
- 6
Step 6
6. Heat and slightly melt the marshmallows. I did this in the microwave. The marshmallows should become soft, swell, and double in size.
- 7
Step 7
7. Combine the cottage cheese mixture and marshmallow, mix them with a mixer. Add one tablespoon of lemon juice. Pour this filling into a baking dish and refrigerate for 3–4 hours.
- 8
Step 8
8. After the cheesecake has chilled in the refrigerator for an hour, pour the previously prepared and already cooled jelly over it. Return the dessert to the refrigerator for a few more hours.
- 9
Step 9
9. To remove the cheesecake from the pan, dip it in hot water for a few seconds. That's it, you can now eat and enjoy :)