Homemade cottage cheesecake with vanilla flavor and a bright layer of cherries is an ideal dessert both in appearance and in appearance. taste qualities. A wide layer of cottage cheese filling is not at all like casseroles, cheesecakes and other similar baked goods. It is particularly tender, reminiscent of an “airy” soufflé or a thick creamy mass.

Comparing favorably with cheese, the curd analogue does not involve the use of hard-to-find or expensive products - Philadelphia cheese, heavy cream. In this case, let's use a little trick and replace these components with a simple mixture of cottage cheese and sour cream. To get the smooth texture needed for cheesecake, we’ll use the immersion attachment of a blender.

Ingredients:

• cottage cheese (preferably at least 9%) - 600 g;
• sour cream 20% - 180 g;
• sugar - 150 g;
• eggs - 3 pcs.;
• vanilla sugar - sachet (8-10 g).

For the base:

• shortbread- 200 g;
• butter - 100 g.

For the top layer:

• frozen cherries - 500 g;
• sugar - 120 g;
• water - 250 ml;
• powdered gelatin (instant) - 5 g.

Curd cheesecake recipe at home with photo

1. First, let's prepare the cherries for the top layer. Pour sugar (120 g) into 250 ml of boiling water and stir until the grains are completely dissolved. Pour over the berries and leave for 2-4 hours (until completely defrosted).
   
2. Let's prepare the base. Grind the cookies in a blender bowl until crumbly or crush them manually with a masher.
   
3. Add melted butter.
   
4. Mix the mixture thoroughly, soaking all the crumbs with the oily liquid.
   
5. Line the bottom of a 22cm springform pan with parchment paper and then distribute the cookie crumbs. By tamping, we form an even layer. Place in an oven preheated to 160 degrees for 10-15 minutes.
   

   Curd filling for cheesecake recipe

6. Grind the cottage cheese using the immersion attachment of a blender. We do not skip this step, even if the product initially seems homogeneous. The fact is that the cheesecake filling should be perfectly smooth and have a creamy silkiness, and any cottage cheese is a grainy mass. If you neglect the grinding process, curd grains will be felt in the finished dessert.
   
7. Add two types of sugar (regular and vanilla), sour cream. Blend the mixture again with a blender until smooth.
   
8. Add the eggs to the curd mixture one at a time, stirring after each with a spoon or whisk.
   
9. As a result, we get a smooth mass, the consistency of which resembles liquid sour cream.
   

   How to bake cottage cheesecake at home

10. We will bake the curd cheesecake according to the classic rules - in a “water bath”. Wrap the mold with the baked base in 3-4 layers of foil. This is necessary to prevent water from leaking inside the detachable container.
    
11. Pour the curd filling onto the layer of shortbread crumbs.
    
12. Place the mold with the future cheesecake in a deep baking tray and fill it with boiling water. The water level should reach the middle of the mold.
    
13. Bake, maintaining the temperature at 160 degrees, for about 80 minutes (time may vary depending on the features of the oven). We turn on only the bottom heating. To check readiness, you can shake the container slightly - the baked cheesecake filling will “jitter” a little in the center. We release the pan from the foil and the baking sheet with water, and then leave it in the switched off oven until it cools, with the door slightly open.
    

    Making curd cheesecake

14. Place the cherries in a colander (do not pour out the liquid). Place the berries on the cooled curd filling.
    
15. Soak gelatin in 40 ml of cold water. Leave to swell.
    
16. Measure out 250 ml of cherry juice and heat it up. The liquid should be hot, but not boiling. The temperature is 50-60 degrees, no more (it’s hot on the finger, but tolerable). Dissolve the swollen gelatin in heated cherry juice.
    
17. After cooling, pour the juice with gelatin onto the cherry layer. We put the form in the refrigerator.
    
18. When the jelly has completely hardened, carefully run a knife along the sides. Remove the ring and transfer the dessert to a plate. Before tasting, let the cheesecake sit overnight in the refrigerator so that its structure is completely strengthened.
    
19. Homemade cottage cheesecake is ready!
    

Bon appetit!

No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I Lately I often prepare such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.

Cheesecake - word in English(“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.

You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.

In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.

Classic no-bake cheesecake recipes:

Classic cheesecake - recipe with strawberries and cottage cheese

Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.

We will need:

• Shortbread cookies - 200 gr.
• cream - 500 ml (can be replaced with sour cream 30%)
• cottage cheese - 300 gr.
• butter - 100 gr.
• sugar - 150 gr.
• gelatin - 30 gr.
• water - 100 ml
• vanilla sugar - 1/2 tsp.
• fruit jelly - 1 pack
• water - 400 ml

1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.

The ratio of butter to cookies in a cheesecake should be approximately 1:2

2. Line the dessert pan cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.

3. Pour gelatin cold water for 15 minutes for swelling.

Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try different things different fillings, I assure you that they are all delicious.

4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.

5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.

6. The result is a homogeneous mass with the consistency of thick sour cream.

7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).

8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.

9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.

10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.

11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.

12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.

No-bake cake with fruit and gelatin - recipe with photo

Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.

We will need:

• Shortbread cookies - 200 gr.
• butter - 150 gr.
• roasted peanuts - 100 gr.
• cottage cheese or curd dessert - 500 gr.
• cream - 70 ml
• fruits or berries - 200 gr.
• 1 lemon
• sugar - 70 gr.
• gelatin - 2 tbsp. l.
• fruit jelly - 1 pack
• water - 400 ml

The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.

1. Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.

2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.

3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.

4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.

5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.

6. Add the gelatin mixture to the curd mass, stir well.

7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.

8. Decorate our dessert with fruits or berries as your imagination allows.

9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.

10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.

No-bake blueberry cheesecake - recipe with mascarpone

An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries make this cheesecake look beautiful. purple colour. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.

We will need:

• Shortbread cookies - 200 gr.
• any nuts - 100 gr.
• fresh or frozen blueberries - 300 gr.
• cream - 280 gr.
• Mascarpone cheese - 350 gr.
• sour cream or natural yogurt - 200 gr.
• sugar - 50 gr.
• powdered sugar - 80 gr.
• gelatin - 20 gr.
• sprig of rosemary

1. Grind the cookies using a blender. Pour milk into cookies, stir until smooth.

2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.

3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.

4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.

5. Don’t waste time and prepare cheese filling. Beat the cream until thickened using a mixer.

6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.

7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.

8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.

9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.

10. Add whipped cream to the beautiful lilac blueberry cream and stir well.

11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.

12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.

Chocolate cheesecake

Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...

Orange cheesecake - no-bake cake

This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large number of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.

We will need:

• Chocolate cookies - 1 pack (100 gr.)
• cream - 500 ml
• Philadelphia cheese - 300 gr.
• sugar - 150 gr.
• butter - 100 gr.
• gelatin - 20 gr.
• orange - 3 pcs.

1. As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.

2. Soak gelatin in water for 20 minutes to swell.

3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.

4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.

5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.

6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.

7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.

8. Carefully separate the cake from the mold with a knife and serve at its best.

You can also prepare a recipe without baking, which was on my website not so long ago.

I hope that I have inspired you to cook such delicious and simple desserts. Moreover, now is the most favorable time for them - summer.

How to make cheesecake at home? What cottage cheese or cheese is better to use? Do I need to bake it or can I get by with a “cold” recipe? Find out everything about the popular American dessert!

In fact, the birthplace of cheesecake is not America at all, but Eastern Europe. It was in some regions of Russia, as well as in Ukraine and Belarus, where cottage cheese was traditionally eaten, that the first casseroles and cheesecakes appeared, which are considered the “progenitors” of the famous dessert. The Americans made only some adjustments to it, replacing cottage cheese with more fatty varieties cream cheese, particularly Philadelphia. But it is worth noting that the overseas version of making cheesecake allows you to get more delicate dish. This dessert can be served with festive table along with other delicacies: kebab from chicken hearts or pork liver pate.

Features of the dish

Behind the fashionable name is a pie with cheese or curd filling, which can be prepared in two ways.

• Hot - a crust of grated cookies is used as a base, which serves not only as the bottom. But it also helps remove excess moisture from the cottage cheese. When we prepare cheesecake at home, it is important to remember that “hot recipes” require patience: the finished dish should be kept in the refrigerator for at least 8 hours so that it develops all its flavors and cuts well when serving.
• Cold - no-bake cheesecake is a mousse made from cream cheese or cottage cheese. Gelatin or another gelling component helps maintain its shape. Sometimes white chocolate plays this role. A no-bake cheesecake recipe is especially attractive in the summer, combined with fruit sauces or berries.

7 cooking secrets

Making cheesecake at home will be possible if you follow 7 rules.

1. Remove the ingredients from the refrigerator in advance. It is important that they are at room temperature.
2. Do not beat the curd mixture at high speed or for too long. If it is oversaturated with air, the surface of the dessert will crack.
3. Bake in the oven in a water bath. Thanks to the “work” of steam, the process will be more uniform.
4. Do not set the baking temperature to high. It should be 165-170°.
5. Cool the pie slowly. To do this, after turning off the heat, slightly open the oven door, leave it for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the mold with a knife, but do not remove from it, but leave until completely cooled.
6. Cream cheese for cheesecake can be of the Philadelphia, Bucco, Ricotta, or Mascarpone varieties. But a dessert made from low-fat cottage cheese will be no less tasty.
7. You can add other ingredients to the filling. for example, try making pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.

Delicious and simple recipes

Try any cheesecake recipe at home. And make sure that preparing this dish is not at all difficult.

Classic recipe

To make a classic cheesecake recipe you will need:

• sweet cracker (can be replaced with any crumbly cookies) - 300 g;
• sugar - 2 cups;
• butter - 100 g;
• cream cheese - 900 g;
• egg - 5 pcs.;
• flour - 3.5 tbsp. spoons;
• zest of half a lemon;
• lemon juice - 2 tbsp. spoons;
• vanilla sugar - a tablespoon;
• salt - a pinch.

1. Grind the cookies, add 4 tablespoons of sugar, pour melted butter and mix well. Knead into a homogeneous mass with your hands.
2. Place in a round springform pan and press firmly with a spoon or the bottom of a glass.
3. Bake in an oven preheated to 180° for 10 minutes.
4. Beat the cheese with sugar, lemon juice and zest, salt, vanilla.
5. Add flour and continue whisking.
6. Add eggs one at a time.
7. Pour the cheese mixture into the mold with the cooled crust. Place in the oven for 1 hour. Place a smaller bowl filled with water underneath.
8. The finished cheesecake is golden brown on the sides but retains a jiggly, gelatinous center.
9. Cool at room temperature and put it in the refrigerator.

New York cheesecake

The New York cheesecake recipe is also very simple. You will need:

• shortbread cookies - 200 g;
• butter - 100 g;
• cream cheese or cottage cheese - 750 g;
• sugar - 200 g;
• vanilla sugar - 10 g;
• eggs - 3 pcs.;
• cream 35% fat - 180 ml;
• lemon zest - a teaspoon.

1. When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, stir, compact tightly and bake for 10 minutes in an oven preheated to 180°.
2. Remove the pan, cool, and wrap it in a couple of layers of foil.
3. Peel the zest from the lemon and chop it.
4. Grind the sugar into powder in a coffee grinder.
5. Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
6. Pour the buttercream into the mold with the prepared base, level it and place in a preheated oven in a water bath. Bake for approximately 80 minutes.
7. Cool and serve.

Chocolate cheesecake

This homemade chocolate cheesecake recipe is made without turning on the oven.

• shortbread cookies - 150 g;
• butter - 50 g;
• sugar - 100 g;
• heavy cream - 120 ml;
• dark chocolate - 150 g;
• cocoa - 2 tbsp. spoons;
• cream cheese - 200 g.

1. Melt the chocolate in a water bath and cool.
2. Crush the cookies into crumbs, mix with one spoon of sugar and melted butter. Grind and compact into shape. Place the preparation in the refrigerator.
3. Whip the cream into a soft foam, add chocolate and cocoa, previously diluted with a small amount of heated water. Stir.
4. Beat the cheese with sugar and mix with the chocolate mixture.
5. Place in a mold and place in the freezer for an hour.
6. Then place in the refrigerator for 30 minutes and serve.

Now, we hope you know exactly how to make cheesecake at home. And you can cook it without any problems!

Delicious no-bake cheesecake, homemade recipe with photos

When you want to treat yourself to something tasty, even gourmet, but it’s hot outside and you don’t have the strength to stand at the stove, recipes for desserts without baking come to the rescue. Such desserts come in very handy in the summer, as they refresh, cool and saturate the body with useful minerals (yes, fermented milk products are record holders for calcium content). Although, cheesecake is great at any time of the year. And today I want to introduce you to a simple no-bake cheesecake with cottage cheese and cookies, and, of course, I’m enclosing its recipe with step by step photos.

Cheesecake is considered a dish of European and American cuisine. The name of the dessert literally translates as “cheese pie.” For a classic cheesecake, use soft cheeses like mascarpone, Philadelphia or high-quality curd cheeses. But when you make cheesecake at home, it's expensive. cottage cheese It’s quite possible to replace it with homemade cottage cheese - it will be doubly tastier and healthier. The site already has a recipe for no-bake cottage cheese cake with pineapples and gelatin. Cheesecake is prepared according to a similar recipe, only additional ingredients are used in its preparation, thanks to which the cheesecake turns out to be incredibly tender, aromatic and melting in the mouth. It can be served with tea, coffee, cocoa. The dessert is so tasty and beautiful that you can arm yourself with this recipe for the holidays.
Cheesecake preparation is described step by step. First we prepare the shortbread, then the most delicate curd mass and cream for decoration. According to this detailed recipe Cooking with photos is not only convenient, but also enjoyable. It's immediately obvious what should happen. And you will definitely succeed with this curd cheesecake the first time! Everything is simple, without unnecessary hassles and burnt dishes. Let's cook together homemade cheesecake from cottage cheese and cookies to understand what we are talking about.

Ingredients:

for making cheesecake:

• 300 g shortbread cookies;
• 150 g butter;
• 30 g gelatin;
• 100 g powdered sugar;
• 100 g white chocolate;
• 500 g soft homemade cottage cheese;
• 500 ml cream with a fat content of 33-35%;
• 5-6 drops vanilla extract or 2 tsp. vanilla sugar;
• half a lemon.

Additionally, you will need a springform pan with a diameter of 23-25cm.

For curd cream:

• 200 g powdered sugar;
• 250 g cottage cheese;
• 150 g butter;
• half a lemon;
• 3-4 drops vanilla extract or 1 tsp. vanilla sugar;
• 10 g gelatin.

No-bake cheesecake recipe with cottage cheese and cookies

Preparatory stage.

1. Soak gelatin in cold water (1 tbsp.). Set aside to swell; we’ll deal with it later.

2. Three lemon zest on a fine grater to get the maximum amount essential oil, and the pieces themselves were not felt in the cookie crust. It will give the cake a refined citrus aroma. We do not reach the white fibers, as they give unnecessary bitterness. Squeeze the juice from half a lemon.

Preparing the cookie crust for the cheesecake.

3. Shortbread is always used for the cheesecake base. It is better to take a square one, which crumbles easily (“for tea” or “baked milk”). Turn the cookies into fine crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it with a rolling pin.

4. Add softened butter to the cookies and mash everything with a fork. Add the zest of one lemon.

5. You should get a sticky mass. If it doesn’t stick, add more oil. We do not add sugar, the cookies are sweet on their own.

6. Line the bottom of the cheesecake pan with parchment. And to be ready cheesecake is better lagged behind the shape, you can grease the sides with a thin layer vegetable oil.

7. Place cookies with butter on the bottom, level and press, then put them in the refrigerator.

Preparing curd mass with gelatin for cheesecake.

8. Place cottage cheese with powdered sugar and vanilla in a separate bowl.

9. Puree everything using a blender.

10. Meanwhile, the gelatin has already swollen.

11. Place it in a water bath and heat until the grains dissolve.

12. Add broken white chocolate to the container (porous will also work).

13. Stir until the chocolate is completely dissolved.

14. Move on to the cream. Perhaps this is the most sensitive moment, since problems often arise when whipping cream, especially for beginners. But in order for the cream to whip well into a fluffy foam, you need to strictly follow the instructions, and you can even play it safe a little. The main thing is that the cream, like the container itself in which it will be whipped, must be very cold. Just in case, the whisks with a deep bowl can be placed in the freezer for 5 minutes. Besides, milk product must have a fat content of at least 33%. If you use cream in a box, it is better to cut it and remove all the fat from the walls and bottom. And if you are still afraid that the cream will not whip, you can purchase a special thickener at the store.

So, pour the cream into a deep cold bowl and arm yourself with a mixer.

15. Whip the cream until average speed to persistent peaks. This stage takes approximately 10 minutes. But now the main thing is not to over-whip the cream, otherwise it may turn out to be butter.

16. Now carefully add them to the curd mass and carefully mix with a spoon in a circle from the bottom to the top of the bowl.

The texture of the cheesecake should under no circumstances be porous, so we mix exclusively with a spoon, and a blender is not our help in this matter.

17. Next, pour in the gelatin and chocolate.

18. And immediately mix everything until smooth.

19. Take out our springform pan with the cookie crust and pour the cheesecake mixture into it, level it with a spoon. We send our curd cake to the refrigerator until completely hardened. It may take 4-6 hours, but it's better to play it safe and leave the cheesecake in the refrigerator overnight.

Prepare curd cream for decoration.

20. Soak the gelatin for the cream in a separate container. Place all the ingredients for the cream in another deep bowl.

21. Puree them with a blender.

22. Heat the gelatin for the curd cream in a water bath until the grains are completely dissolved and pour it into the curd mass.

23. Mix the curd cream and put it in the refrigerator until completely hardened. Don't be afraid that the cream looks too liquid; after a few hours it will hold its shape well.

Decoration of curd cheesecake.

24. We begin preparing for decoration when the cheesecake is completely frozen. We twist and turn, tilt the mold and look: if our curd friend is not going to slip out of it, then he is ready. Cut the lemon and prepare a pastry bag with nozzles.

25. Carefully remove the form. Most likely, the cheesecake will easily separate from its walls. But if the shape doesn’t want to lag behind the delicious cheesecake, there are 2 options. 1: lightly moisten the towel with boiling water and wipe the sides of the mold so that the curd mass leaves them faster. Then put the cheesecake in the freezer for 5-10 minutes so that the sides harden again. 2: separate using a sharp long knife.

26. The curd cream also froze, but at the same time it became very plastic and soft.

27. Place the cream in a pastry bag.

28. Decorate the cheesecake with a pattern of curd cream.

29. Place lemon slices on top. Citrus sourness is what the high-calorie curd dessert lacks. Place the decorated dessert back in the refrigerator to cool a little more. Serve the cheesecake cold.

Delicate homemade no-bake curd cheesecake with cookies is ready. Bon appetit!

The cheesecake is very airy, although it does not have a porous structure.

If you want to prepare an original dessert in your home kitchen that will surprise you, your friends and family, then cottage cheese cheesecake is a wonderful option. At the same time, the dish does not require the skills of a professional pastry chef and is prepared from the usual set of ingredients.

If you compare the cost of a pie made from mascarpone and cottage cheese, the latter will have the advantage. The recipe for such a dish, due to its advantages, is in the arsenal of many housewives. We recommend combining berries and cottage cheese in this dessert, since this combination has long become a classic.

Curd cheesecake is great option dessert that can be served to a sweet table or tea party. It will decorate any feast and will delight you with its excellent taste. In addition, such a delicacy, since it does not contain dark chocolate, can be given to children without fear that the kids will develop allergies. All the ingredients in the pie are healthy.

Classic version

Cheesecake is a dish that has become widespread in Europe and the USA. Translated from English, “cheese” means cheese, and “cake” means pie. IN last decade this dessert has become extremely popular in Ukraine, Russia, and Belarus. It is distinguished, first of all, by its creamy and fruity taste.

The classic recipe involves making a cheesecake based on mascarpone cheese. This product is prepared by heat treating regular cream with a fat content of 25%. Usually the cake is baked in the oven in a water bath. Mascarpone gives the pie an unusual taste that is very difficult to confuse with anything else. There are few people in the world who don't love cheesecake.

It should be noted that classic cheesecake has two disadvantages:

1. The first is the high cost of mascarpone. In small stores with a limited range of products, you may not find such Italian cream cheese at all. But there is always a way out - you can prepare mascarpone yourself in your home kitchen. This process is not as complicated as it seems at first glance.
2. The second disadvantage is the complexity of execution. Not all housewives know how to bake cakes in a water bath. This condition is necessary so that the base of the pie does not dry out, does not crack, and acquires a delicate taste. But it is worth noting that such technology requires appropriate skills.

Cottage cheese dessert

Curd cheesecake is much easier to prepare than classic cheesecake. This is its great advantage. You can choose a no-bake pie recipe - in this case, just put the filling on the base and put it in the refrigerator for a couple of hours to harden. This cheesecake can be prepared immediately before guests arrive, sending it to a cool place. By the time tea time comes, the delicacy will be ready.

It is very important to choose the right shape for the dish. It should traditionally be round. It is advisable that the mold be collapsible - then it will be much easier to remove the finished cheesecake from it.

It may turn out that there is cottage cheese in the refrigerator that you simply don’t know what to do with. In this case, cheesecake is a way to rationally use ingredients, making an incredibly delicious dessert that your loved ones and guests will love. Of course, the taste of such a dish will be different, since mascarpone and cottage cheese are fundamentally different fillings. But this will not make the curd cheesecake any less tasty. Moreover, for adherents of Slavic cuisine, the taste of such a delicacy will be more familiar, since in Eastern Europe dishes based on cottage cheese are known to everyone early childhood. This ingredient contains a large amount of calcium and is very beneficial for the body.

Cooking cheesecake

It is very important to add to the pie suitable spices, for example vanilla, cinnamon. You can decorate the finished delicacy with a sprig of fresh mint, which will emphasize the sophistication of the dish.

A simple recipe for cottage cheesecake

This recipe is very simple, despite the fact that the cake should be baked in the oven. So, in order to make curd cheesecake, you need to take the following ingredients:

• 100 grams of sugar (4 tablespoons);
• 100 grams of butter;
• 350 – 400 grams of cookies;
• 2 eggs;
• 500 grams of cottage cheese;
• 150 grams of sour cream.

We recommend starting the dessert preparation with the base. To do this, the butter must be cold so that it has a firm consistency. Cookies can be used “Baked milk” or another similar type. The main condition is that the cookies should be crumbly. You need to grind it into crumbs and add butter cut into small pieces. When the two ingredients are well mixed, you will get a dough that should be placed on the bottom of the baking dish. The walls should also be covered with a cookie base. If you are afraid that the cake will burn, you can line the bottom of the pan with parchment paper.

Next you need to prepare the filling. First, the cottage cheese should be passed through a sieve or crushed well with a fork. This will give the ingredient a uniform structure. After this, sugar, sour cream and eggs are added to the cottage cheese. The filling should be mixed well. You can beat it with a mixer. After this, the cottage cheese is laid out in a mold on a bottom layer consisting of butter and cookies.

The pie should be baked at 160 degrees for about an hour.

Since our base consists of cookies, it is not necessary to place a container of water in the oven, which will create a water bath. The main thing is not to bake dessert when high temperature, otherwise it may dry out and crack.

If you want to achieve a golden brown crust, 10 minutes before you remove the cheesecake from the oven, turn on the temperature to 180 - 185 degrees and set the oven to the upper heating mode.

You should wait a little after you remove the cheesecake from the oven, and only then, when the cake has cooled a little, can you remove it from the mold. This process requires caution as there is a risk of damaging the integrity of the cheesecake. We recommend decorating your dessert with raspberries, strawberries or apricots. It is necessary to understand that decoration is not the main thing in this dish. Even the most sophisticated restaurants often serve cheesecake without presentation in the form of additional ingredients. The pie has culinary and aesthetic value even without fruit filling.

Curd cheesecake without baking

The following recipe is ideal for housewives who do not have an oven. It can surprise anyone who tries such a delicious dessert. Its main feature is that it is not baked. So, you will need the following ingredients:

• 300 grams of Baked Milk cookies;
• 150 grams of roasted hazelnuts;
• 150 grams of melted butter;
• 500 grams of homemade cottage cheese;
• 500 grams of blueberries;
• 80 milliliters of grenadine;
• 15 grams of gelatin;
• 120 grams of sugar;
• 100 grams of white chocolate;
• 50 milliliters of cream.

So, preparing dessert should start with the base. The hazelnuts must be thoroughly chopped. If you bought raw nuts, lightly toast them in a pan. After this, grind the cookies into crumbs and mix them with chopped hazelnuts and melted butter. Shortbread dough Place in an even layer in a baking dish and compact well. Then you can start preparing the filling.

Gelatin should be dissolved in a small amount warm water. Separately, you need to grind the blueberries through a sieve or grind them in a blender. Next, you need to pass the cottage cheese through a sieve. In a separate container, mix cottage cheese, grenadine, grated blueberries, and sugar. You can lightly beat the mixture with a mixer. After this, the filling is laid out on the bottom layer of cookies. Then the dessert should be placed in the refrigerator for 20 - 30 minutes.

In the meantime you can cook delicious cream. Heat the cream in a water bath until warm and add pieces of white chocolate to it. When the mixture becomes homogeneous, remove the cream from the heat and cool it. The dessert should be removed from the refrigerator and filled with cream. It is advisable that the cheesecake then remain in the refrigerator for at least 8 hours. This recipe will allow you to prepare a truly royal dish. Before serving, you can decorate the cheesecake with berries.

You can cook curd cheesecake in a slow cooker, oven, or even make a dessert that does not require baking. Undoubtedly, classic recipe calls for the use of mascarpone cream cheese. But at the same time, cottage cheese is also often used to make cheesecake, since this ingredient is affordable and no less tasty. We recommend that you definitely try making curd cheesecake in your home kitchen.