Culinary recipes and photo recipes. Red velvet cold cheesecake

Note:Take a mold for making cheesecake with a diameter of 21-22 cm, the height of the cheesecake is about 5-6 cm.

Classic cheesecake recipe without baking:

First, let's look at the main ingredients. Traditionally, a cheesecake consists of a shortbread base and a layer of cheese. If you follow the classic recipe, you must use cream cheese for the cheese layer; it is thanks to its creamy texture that the cheesecake turns out so tender. But, if for some reason you were unable to get cream cheese, then you can easily prepare it yourself or replace it with tender cottage cheese(grainy and dry is definitely not suitable). As for the sand base, it will require ready-made cookies. The only condition for choosing cookies is that they should crumble easily. That's all the subtleties in choosing ingredients.

For cooking classic cheesecake without baking, first soak the gelatin. To do this, pour it into a deep bowl and fill it with cold milk. Stir and leave to swell for 15 minutes.

Prepare the sand layer. Ready cookies grind with any possible way into fine crumbs. The easiest way to do this is with a food processor, but if you don’t have one, you can use a meat grinder or the good old way - a bag and a rolling pin.

Melt the butter and pour into the crumbs.

Mix. The crumbs should completely absorb the oil and look like wet sand.

Pour the cookie crumbs into the mold; the bottom can be lined with paper. We compact the crumbs well. For convenience, we take an ordinary glass and pass it over the entire surface, so the crumbs will turn into an even dense layer - the base of the cheesecake. Place the form in the refrigerator.

Let's prepare the cheese layer. Pour the heavy cream into a deep bowl. Pour powdered sugar into it and vanilla sugar. When whipping cream, remember that only cold cream whips well, so be sure to keep the cream in the refrigerator before whipping, and you can also additionally cool the whipping bowl and mixer beaters.

Whip the cream until thick cream. In this case, it is also important not to overdo it, otherwise the cream can be “beaten” and it will turn into sweet butter.

Transfer the cream cheese to another bowl and lightly knead with a spatula or beat with a mixer for 1 minute.

Combine both mixtures.

Mix carefully, the mass should be very light. We put it aside.

Heat the swollen gelatin on the stove or in the microwave. Warm it up carefully, stirring often and under no circumstances bring it to a boil! Gelatin should completely dissolve. Let the resulting solution cool slightly.

Pour the gelatin solution into the creamy cheese mass, making sure to filter it through a fine sieve.

Mix everything.

We take the mold out of the refrigerator and fill it with the creamy cheese mixture. By the way, for convenience, the sides of the mold can be lined with strips of paper or special confectionery film, then it will be easier to release the cheesecake from the sides of the mold. Place the cheesecake in the refrigerator for 3-4 hours.

When the cheesecake has hardened, remove it from the pan.

We transfer it to a plate and decorate it to taste, for example, fresh berries, chocolate, etc.

Classic no-bake cheesecake is ready!

Slice in portioned pieces and serve to the table.

The simplest recipe for making a delicious no-bake cheesecake. Served frozen and cold. The kids are especially crazy about cheesecake, I highly recommend it!

INGREDIENTS

Cookies 150 Gram
Butter 150 grams
Milk 3 tbsp. spoons
Cream 200 grams
Cream cheese 200 grams
mascarpone
Gelatin 10 Grams
Sugar 10 tbsp. spoons
Peaches To taste
canned

Line the bottom of the cheesecake pan with baking paper (so you can easily remove it later). We compact the cookies, distributing them evenly along the bottom.

Gently mix the creamy cheese mixture with gelatin until smooth. Pour the resulting mixture evenly over the cake. Place it in the refrigerator for another 3 hours.

Slice canned peaches.

Decorate your cheesecake and serve it when it has set properly. Bon appetit!

Recipes from chefs

Mix biscuit crumbs with butter.

Lubricate the ring with butter - this will make it easier to remove.

Pour sweet crumbs onto the bottom of the plate and compact with your hands. Place in the refrigerator along with the mold for half an hour until the dough becomes dense.

Mix cottage cheese and cream cheese in a bowl.

Heat the swollen gelatin until dissolved, pour into a glass.

Beat the cream with a mixer until it reaches the consistency of yogurt. Add a couple of spoons powdered sugar. Pour a third of a glass of gelled water into the cream.

Add a third of the cream to the cottage cheese and mix gently.

Place the mixture on biscuit base, level.

Puree the strawberries in a blender with powdered sugar (it is best to use frozen strawberries for these purposes). Pour a third of a glass of gelled water into the mixture and stir. Pour into mold. Place in the refrigerator for a couple of hours.

Ready! Bon appetit!

Adviсe:

There is another way to form the bottom of a cheesecake: you can use the crumbs to make a ball and roll out the cake, then cut out the bottom with a ring and remove the rest.
More cream is taken than needed because small amount very difficult to beat.

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Cheesecake without baking

Cheesecake (no baking)

Cheesecake with mascarpone - 9 delicious and original recipes

To enjoy the delicious and delicious dessert, great solution will prepare cheesecake with mascarpone at home. As a result, you will be able to enjoy the most delicate pie with a delicious cheese filling. This dish will not leave guests and family members indifferent.

How to make cheesecake with mascarpone?

There are many interesting recipes preparing dessert, so if you don’t like one, you can always prepare the dish differently. Cheesecake with mascarpone, recipe, requires compliance with the following rules:

The basis of the dessert is the crust, which is either baked or not. It is made from crushed cookies mixed with butter. Sugar is not added to the resulting dough, but spices such as cinnamon or vanilla are welcome.
The filling is made from mascarpone, into which a little sugar or powder and cream are added.
If it is going to be baked, then it is added to the filling raw eggs. Otherwise, thickeners are products such as gelatin, chocolate, starch.

Classic cheesecake with mascarpone - recipe

Dessert is prepared according to traditional recipe, without additives, and in modern ways, diversifying it with berries and nuts. Classic cheesecake with mascarpone requires the use of shortbread for the dough, which gives the dish an original taste. When applying for festive table The pie is optionally decorated with berries and mint leaves, which gives it a sophisticated look.

cookies – 200 g;
eggs – 3 pcs.;

Cheesecake with mascarpone and ricotta

Another way to diversify the taste ready-made dish- This is to prepare mascarpone cheesecake at home with the addition of ricotta. Taste qualities desserts are slightly modified compared to the classic recipe, since the filling contains not only mascarpone, but also another variety dairy product, which appeals to many housewives.

ricotta – 300 g;
eggs – 4 pcs.;
butter– 150 g.
Mix the cookies, mashed with butter, and cool.
Make the filling from the remaining ingredients and place it on the dough.
Bake cheesecake with mascarpone and ricotta for about an hour, cool, and refrigerate for about 3 hours.

Chocolate cheesecake with mascarpone – recipe

TO universal desserts that appeal to all family members chocolate cheesecake with mascarpone. To add flavor to the dish, some housewives add a spoonful of cognac to its composition. This gives the pie a piquant and unique exquisite taste. As alternative option You can use other drinks, liqueur or rum.

chocolate – 150 g;
cognac – 1 tbsp. l.
Mix cookies and butter, make a base and refrigerate.
Melt chocolate and mix with cream.
Add cheese and cognac.
Place the base in the mold and place the filling on it. Refrigerate the cheesecake with mascarpone cheese for 5 hours.

Cheesecake with mascarpone and sour cream

An excellent end to a festive or family lunch There will be a mascarpone cheesecake in the oven with the addition of sour cream. The list of ingredients is almost identical to that given in the recipes above, and the cooking procedure is also similar. The difference is that sour cream is used as an additional component, which gives the dish tenderness.

sour cream – 450 ml;
Make the filling from cheese, sour cream, cream, powder, eggs.
Bake the mascarpone cheesecake for about an hour, cool.

New York cheesecake with mascarpone – recipe

You can easily make New York cheesecake from mascarpone at home. Anyone who has tried this amazing dessert will be happy to taste it again and again, and for those who have not yet had a chance to taste the famous delicacy, it is worth preparing it with your own hands and being convinced of its extraordinary taste. The addition of lemon zest will add piquancy to the dish.

mascarpone – 500 g;
cream – 450 ml;
powdered sugar – 200 g;
lemon – 1 pc.;
classic cookies – 250 g;
butter – 100 g.
Mix cookies and butter to create a dense crust. Bake for 10 minutes. Let cool.
Mix cheese, powder, eggs. Pour in the cream and add the lemon zest. Distribute the mixture over the crust.
Bake the cheesecake with mascarpone cheese for an hour. Cool, refrigerate for 12 hours.

Banana cheesecake with mascarpone

When they want to make a nutritious and delicate-textured pie, they think of cheesecake with mascarpone cheese, to which bananas are added. The cooking process is not particularly complicated; the main thing is to distribute the filling smoothly over the crust, otherwise cracks will appear in it later. Bananas are added directly to the filling, having first been thoroughly ground.

bananas – 2 pcs.;
Grind the cookies with butter and cool.
Make a filling of bananas, cheese, cream, powder, eggs.
Place the filling on the dough.
Bake cheesecake with mascarpone for an hour, cool.

Cheesecake with mascarpone in a slow cooker

When you have one at home Appliances, like a slow cooker, you can easily prepare berry cheesecake with mascarpone. When preparing dessert, you just need to remember high calorie content, this important nuance It is recommended to take this into account for people on a strict diet. For festive feast cheesecake will come at just the right time and will become worthy decoration table.

berries - 300 g;
cream – 200 ml;
powdered sugar – 100 g.
Place the ingredients in layers in a bowl. The base with high sides comes first, then the filling with berries is laid out.
Set the “Baking” mode and bake for about an hour.
Refrigerate the cookie and mascarpone cheesecake overnight.

New York cheesecake - a classic recipe for a real American dessert

New York cheesecake is the most delicate delicacy from cream cheese, which was invented by the Americans, and then it spread throughout the world with enviable speed, winning the hearts of those with a sweet tooth. You can complement it with chocolate, caramel or berries.

Brownies with cottage cheese and cherries - delicious and original chocolate baking recipes

Brownie with cottage cheese and cherries is one of the variations of the popular pastry. A delicacy with a pronounced taste and viscous texture will appeal to both sweet tooths and fans of discreet desserts, thanks to the balanced combination of berries and fermented milk base.

Brownie with cherries - delicious recipes the most chocolate baked goods

Cherry brownie is a dessert consisting of dark chocolate and cocoa, combined with berries they create an amazing taste. Variants with the addition of cottage cheese are also common, the most delicate cream, ground walnuts, mascarpone.

American pumpkin pie- classic and new recipes for delicious baked goods

American pumpkin pie is a delicious delicacy with an unusual delicate filling. In addition to the main orange vegetable often put creamy or cottage cheese and spices. When serving, the dessert can be topped with whipped cream.

Cheesecake with mascarpone - 7 recipes

Grind the cookies in a blender and then mix with melted butter until smooth and thick.

Whip cream with 5 tbsp. sugar until soft peaks form. Add mascarpone, mix well.

Pour gelatin for 5 minutes cold water, and then dissolve in a water bath.

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Cheesecake with mascarpone - 9 delicious and original recipes

The culinary recipe for cheesecake with mascarpone is taken straight from American cuisine. This is a no bake cheesecake, a traditional cheesecake but with an Italian twist. Why?

Because Mascarpone is a full-fat Italian cream cheese. It is ideal to replace it homemade sour cream, which according to appearance more like butter. In the Krasnodar region, for example, it is very easy to buy one. You can take sweet cream cheese in packages. From the Russian ones this is “Omichka”. For cookies, I used regular Sugar cookies. You can take chocolate.

Recipe 1. No-bake cheesecake with mascarpone

Butter – 100 g;
Shortbread cookies – 300 g.
Filling:
Cream (at least 30% fat) – 200 ml;
Mascarpone cheese – 500 g;
sugar: sand – 150 g.

So, let’s prepare a no-bake mascarpone cheesecake.

First, soak the gelatin for one hour (how to do this is written on the package). Definitely in cold water.

Melt butter on the stove.

Pour the butter into the cookies and mix well. Then we put the resulting mass in a round shape, compact it and put it in the refrigerator. Cookies and butter will be the base of the cheesecake.

Melt the gelatin on the stove without letting it boil. Separately, beat the cream with sugar until lush foam. Then add the mascarpone and mix well. Pour in gelatin, continuing to stir.

Now spread the mixture onto the base and level the surface. And put the cake in the refrigerator. Better for the whole night.

You can sprinkle the top of the cheesecake with cocoa or grated chocolate.

Recipe 2. No-bake cheesecake with sour cream

For the frame: 400 gr. shortbread chocolate cookies, 200 gr. butter.
For filling: 500 gr. cottage cheese, 300 ml sour cream (fat content 20-30%), 150 gr. sugar, 1 teaspoon vanilla sugar, 20 gr. gelatin, 1 pack of instant jelly, cream (for decoration)

I really love recipes for pies and desserts that do not require baking. This is especially true on hot summer days, when you don’t feel like baking in the oven, but want to treat yourself to something sweet. No Bake Cheesecake is one such recipe.

1) Sand chocolate cookies remove from packs.

2) Then you need to grind it either using a blender or in a meat grinder.

3) Melt the butter on the stove or in the microwave.

4) Pour the cookie crumbs into the melted butter and mix everything thoroughly until smooth.

5) Take a baking dish and lay out the resulting mixture, press it with your fingers and form a cake, but only with sides. Place in the refrigerator while the curd filling is prepared.

6) Of course, in original recipe Cheesecake uses more expensive soft cheese, but in order to save money we will use regular cottage cheese. Place the cottage cheese in a deep container and grind it with a blender.

7) Add a portion of sugar, add sour cream and continue whisking.

8) Pre-soak gelatin in 100 ml. hot water and let it swell. Pour in the prepared gelatin and add vanilla sugar to the curd mass and beat.

9) Take the frozen cake out of the refrigerator and pour in the curd filling, spreading it evenly over the entire surface. Place in the refrigerator until completely frozen.

10) Dilute instant jelly in hot water, cool and put in the refrigerator so that it hardens slightly and becomes similar in consistency to jelly.

11) Take the cake pan out of the refrigerator and curd filling, carefully pour our jelly on top and put it back in the refrigerator.

12) When the jelly has completely hardened, take the mold out of the refrigerator and carefully remove the mold.

13) Decorate the finished Cheesecake with whipped cream and sugar.

14) It turns out the most delicate dessert with vanilla curd taste and refreshing jelly.

Recipe 3. No-bake cheesecake with “Korovka” candies

This cheesecake is similar to hundreds of its brothers, with one small nuance - in its taste and aroma you can feel the specific flavor of “Korovka” sweets - caramel-creamy-vanilla. The icing, which consists almost entirely of candies, enhances the overall flavor of the cake.
If you don’t have “Korovka” sweets, you can replace them with toffee.

Dough: 200g Yubileiny cookies, 100g butter
FILLING: 200g “Korovka” sweets, 100g milk, 0.5 cups sugar, 30g gelatin, 100g water, 400g cottage cheese, 200g 20

25% sour cream, vanillin

GLAZE: 200g “Korovka” sweets, 60g milk

Dough
Grind the cookies into crumbs.
Pour in melted butter, stir.

Cover the inside of a mold d=24cm with foil so that the ends hang down.
Place the dough in the mold and press down to form a crust.

Place the mold in the refrigerator.

Filling
Soak gelatin in 100 ml cold boiled water. If you use heavy cream or sour cream (30

35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water.

When the gelatin becomes transparent, place the cup of gelatin in a bowl of boiling water and stir until the gelatin dissolves.
Leave the cup of gelatin in boiling water while you prepare the filling.

Unwrap the candies, cut them and place them in a small saucepan.

If the candies inside are liquid, then put them in whole.
Pour in milk, add sugar and vanillin.
Place the saucepan over medium heat and stir until the sugar and candy are completely dissolved.
Cool the resulting mass until warm.

If you have a blender, put cottage cheese, sour cream and candy mass. Beat. Pour in the dissolved gelatin and beat again.
If you don't have a blender, pass the cottage cheese through a meat grinder or rub through a sieve.
If the cottage cheese is soft and plastic, then pre-treatment not required.
Beat cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin in a thin stream under the rotating blades of the mixer.

Remove the mold from the refrigerator and pour into it curd mass.

And put it in the refrigerator again.

Glaze
Dissolve the candies in the same way over the fire, only with less milk.
If the mass turns out to be an inexpressive muddy brownish color, can you add it to it? h spoons of turmeric.
If possible, it is highly advisable to add cream liqueur like Baileys.
Remove the cake from the refrigerator.
If the surface has already hardened, then pour the glaze on top and distribute it in an even layer.

If the curd mass is still liquid, then put it in the refrigerator again, and apply the glaze after the surface has completely hardened.

Place the cake in the refrigerator for at least 6 hours.

Before serving, remove the cake from the pan by pulling the overhanging ends of the foil.
Carefully remove the foil and discard.

Decorate the cake as desired.

Recipe 4. Curd cheesecake without baking

cheesecake base
200 g cookies
100 g butter
curd mass for cheesecake
500 g soft, non-acidic cheese
150-200 g sugar
0.5 l milk
15 g gelatin
2 vanilla bags
cheesecake decoration
strawberry or raspberry jam

Try the unusually tender and delicious curd cheesecake. Unlike the classic recipe, this cheesecake is prepared cold without baking. Try it and you won't regret it. Firstly, preparing this cheesecake takes at most twenty minutes, half an hour maximum, and secondly, you get quite light curd a dessert worthy of the highest praise.

So, first we prepare the base. To do this, grind the cookies to fine crumbs. The fastest way to do this is in a blender, but you can also do it manually using a very ordinary mortar.
Pour melted butter over the crumbs. Mix everything thoroughly so that the oil is evenly distributed throughout the entire volume.
Let's get enough sleep sand mass to the bottom of the springform pan and carefully compact it with a spoon or the bottom of a glass to form a flat and fairly dense base about a centimeter to one and a half thick.
Set the base aside for a while and start preparing the curd mass for the cheesecake. Place the cottage cheese in a deep bowl and grind it with sugar, add vanilla.
Take gelatin and dissolve it in a glass warm milk. Stirring, bring to a boil and immediately remove from heat. To make the gelatin cool faster, literally place the saucepan in cold water.
Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until a homogeneous mass is obtained. It is advisable to use a mixer or blender, while cheese mass becomes more airy.
Pour the cheese mixture on top sand base, and then put it in the refrigerator for two hours. Usually if good gelatin, then an hour is enough, but it is still advisable to give time for the curd cheesecake to stand.
Remove the cheesecake from the refrigerator and carefully separate the springform pan from the sides.
Traditionally, spread the surface of the cheesecake generously with strawberry or raspberry jam, but can be decorated with fresh or candied berries.
That's all, our curd cheesecake is ready. To taste this one tender cheesecake reminds me of something bird's milk. The curd cake is stored in the refrigerator.

P.S. If you want to give your cheesecake special taste, then you can add either 100 g of liqueur or the zest of one lemon or orange to the cheese mass.

Recipe 5. Cheesecake with condensed milk without baking

I’ve been cooking for a while now, just a year. A very easy cheesecake to make.

Packaging of sour cream from 15 to 25% fat (450g)
300 g cookies (preferably crumbly, I used Dnepro)
100 g melted butter
250-300g condensed milk
about 2 tbsp. gelatin

Preparation:
1). Line a mold (preferably a springform one) parchment paper(so that the cheesecake can be easily separated later)
2). Grind the cookies into fine crumbs and mix with melted butter. The mass should not be greasy, but not too dry. Place the mixture into the mold and compact well. Place in the refrigerator for half an hour.
3). Mix sour cream with condensed milk (you can add more or less condensed milk, this is a matter of taste). The mass should be warm. Can be heated in a water bath.
4) Pour 3-4 tbsp of gelatin. l. water and leave for 10 minutes. to swell. Then melt it in a water bath until it completely dissolves.
5) Slowly add gelatin into the sour cream-condensed mass, stirring well. Then pour into the mold. And put in the refrigerator until completely frozen. It froze quickly for me. About 2 hours.
6). Carefully remove from the mold and decorate. I decorated with melted chocolate. It should be warm but not hot.

Recipe 6. No-bake cheesecake without gelatin apple-curd

2 cups cracker crumbs
butter
100g
sugar
two tablespoons two teaspoons lemon juice
500 grams of low-fat cottage cheese
200 grams of cream cheese
sugar 200 grams
50 grams poppy seeds
6 large apples
three eggs
vanilla sugar one teaspoon
pinch

1. Wash the poppy seeds with warm water. Boil 0.5 cups of water in a saucepan. Add the poppy seeds, reduce the heat to low and, stirring constantly, steam the poppy seeds for 7 minutes. remove from heat and cool.
2. Grease a deep springform baking dish vegetable oil. Grind the cracker crumbs and sugar in a blender. With the blender running, add the butter and lemon juice.
3. Preheat the oven to 180?C. Pour the resulting mixture into the mold and spread it in an even layer along the bottom and sides. let's cover cling film and set it for 15 minutes. in the refrigerator. Next, remove the film and move the pan into the oven. bake for 10 minutes. let it cool until room temperature. Do not turn off the oven.
4. Beat cottage cheese with sugar. Continuing to beat, add cream cheese, eggs, vanilla sugar and salt. Immediately turn off the mixer.
5. Divide the curd mass into three parts. Add poppy seeds to two of them and mix.
6. Place the curd and poppy seed mixture along the edges of the cheesecake base. Fill the middle with the mixture without poppy seeds.
Wash the apples. Cut each into 5-6 pieces and remove the core. Fold the apples back together and carefully place them in the cheesecake pan. cover with a sheet of parchment, place in the oven and bake for 50 minutes. Let cool to room temperature.

Cold cherry cheesecake

Cheesecakes that require baking Delicious blog full - starting with the classic “New York” and pumping up perversions like Tiramisu cheesecake. And in general, you can run a search and see what cheesecakes are available on the farm :)

And today I decided to add new recipe so-called cold cheesecake - with gelatin. Yes, these cheesecakes are different from the hot version. But for beginners, this is it - it’s difficult to spoil, but the taste is excellent.

Ingredients for a 21 cm pan:

Cheese filling

Cherry part

Recipe:

Soak 10 g of gelatin in 100 ml of cream. 20 g of gelatin - in cherry juice or water.

Let's prepare the base. Grind the cookies into crumbs using a blender.

Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).

Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.

Combine cream cheese with condensed milk and knead until smooth.

Place the swollen gelatin (the one in the cream) on the stove and stirring constantly until it dissolves, but try not to boil. Let it sit for a couple of minutes, then add a couple of tablespoons of the cheese mixture to the gelatin and stir quickly. Pour the resulting mixture into the cheese mixture and mix thoroughly with a whisk.

Whip the remaining 150 ml of cream.

And carefully, using a spatula, combine with the cheese mass.

Separate 375 g from the cream. Place the rest of the cream in the mold on the base.

In order to beautifully and easily remove the cheesecake from the mold, I made a side out of parchment. If your household has border tape for cakes or acetate film, great, we use them.

Place the workpiece in the cold.

Combine cherries with sugar and pour in 50 ml of water. Bring to a boil and boil for 2-3 minutes.

Remove from heat and puree with a blender.

Melt the swollen gelatin and combine with cherry puree. Let it cool a little. Separate 75 g of cherry mass and combine with the reserved cheese cream. Place on top of the white layer in the mold.

Let the cherry jelly cool to room temperature, about half an hour. Then pour it onto the frozen cheesecake and refrigerate again.

Let the cheesecake rest in the cold for 3-4 hours, then serve.

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Culinary recipes and photo recipes

Classic cheesecake - no-bake recipe

No-bake cheesecake is every sweet tooth's summer dream. It is cold, very tender and relatively light (compared to a full-sized cake), so a piece of it will not harm your figure. Besides him great taste, it also hides a huge plus - ease of preparation. And even if you don’t have any experience in making desserts, this no-bake cheesecake recipe will be up to you, and we’ll tell you about all the little secrets in step by step recipe with photo. So, let's begin!

Ingredients To make a no-bake cheesecake:

cookies – 180 g
butter – 90 g
cream cheese – 600 g
cream (from 33%) – 200 g
powdered sugar – 200 g (to taste)
vanilla sugar – 1 tsp.
gelatin (instant powder) – 20 g
milk – 100 ml

Note: Take a mold for making cheesecake with a diameter of 21-22 cm, the height of the cheesecake is about 5-6 cm.

Classic cheesecake recipe without baking:

First, let's look at the main ingredients. Traditionally, a cheesecake consists of a shortbread base and a layer of cheese. If you follow the classic recipe, you must use cream cheese for the cheese layer; it is thanks to its creamy texture that the cheesecake turns out so tender. But, if for some reason you were unable to get cream cheese, then you can easily prepare it yourself or replace it with soft cottage cheese (grainy and dry is definitely not suitable). As for the sand base, it will require ready-made cookies. The only condition for choosing cookies is that they should crumble easily. That's all the subtleties in choosing ingredients.

To make a classic no-bake cheesecake, first soak the gelatin. To do this, pour it into a deep bowl and fill it with cold milk. Stir and leave to swell for 15 minutes.

Prepare the sand layer. Grind the finished cookies in any possible way into fine crumbs. The easiest way to do this is with a food processor, but if you don’t have one, you can use a meat grinder or the good old way - a bag and a rolling pin.

Melt the butter and pour into the crumbs.

Mix. The crumbs should completely absorb the oil and look like wet sand.

Let's prepare the cheese layer. Pour the heavy cream into a deep bowl. Pour powdered sugar and vanilla sugar into it. When whipping cream, remember that only cold cream whips well, so be sure to keep the cream in the refrigerator before whipping, and you can also additionally cool the whipping bowl and mixer beaters.

Whip the cream until you get a thick cream. In this case, it is also important not to overdo it, otherwise the cream can be “beaten” and it will turn into sweet butter.

Transfer the cream cheese to another bowl and lightly knead with a spatula or beat with a mixer for 1 minute.

Combine both mixtures.

Mix carefully, the mass should be very light. We put it aside.

Pour the gelatin solution into the creamy cheese mass, making sure to filter it through a fine sieve.

When the cheesecake has hardened, remove it from the pan.

We transfer it to a dish and decorate it to taste, for example, with fresh berries, chocolate, etc.

Classic no-bake cheesecake is ready!

Cut into portions and serve.

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I have three top cakes on my blog, which every day someone prepares and shows on the blog and Instagram. One of them - . A mystery cake that catches your eye and surprises you with its special chocolate aftertaste. Well, in short, now we will also have cold Red Velvet cheesecake. It actually tastes very similar, especially if you cooked it with my cheese cream. There is also a light chocolate aftertaste, excellent soft texture and light base from dark cookies. The undoubted advantage of cold cheese is that you don't have to dance around the oven. We quickly mixed everything, put it in the refrigerator and wait. In addition, in the recipe I talk in great detail about how to assemble the cheese, how to change its flavors and how many servings you will need for your molds.

Let's start with the basics. Most often this shortbread dough and oil. Any cookie that you would eat simply with tea will do. Jubilee, Oreo and all the others. I took the dark one (it's darker than the usual chocolate one, a copy of Oreo) because it makes the most sense here, but that shouldn't stop you from using the plain light one. I had to separate the halves and remove the filling with a knife. Place everything in a blender bowl. I will collect the cheese in a 16 cm ring, the base will be 0.5 cm high. For 18 cm, the base will be slightly thinner. If you have an even larger shape, take 1.5-2 servings. So, add 150 grams of cookies.

Grind into crumbs. We don't need large pieces, so shake the bowl occasionally or stir the contents with a spatula. We need sand.

Next, melt the butter (60-65 g). I want to tell you an important thing about oil. Firstly, I always take the one on the shelf that is the hardest if you try to press it with your finger. This speaks about the quality of the oil and the fact that... Secondly, do not allow a situation where the oil has reached room temperature, and then you cool it again in the refrigerator. The previous texture and density will no longer be there.

The easiest way to melt butter is in the microwave, in small bursts of 10 seconds.

Pour it into cookies.

Mix everything well. You will end up with wet crumbs. Look at the consistency. You may need a little more cookies or butter. If you add too much oil, it will harden into white streaks on the base.

I'm collecting. This is the most convenient way. You can use a springform pan (but then there will be a step on the bottom of the cheesecake). It's obvious that regular forms will not fit, just like silicone ones. In addition to the ring, for greater convenience, I take acetate (border) film. I have it. It makes perfect bird's milk and cold cheesecakes. If you don’t have film, then you should understand that the sides will be a little less beautiful with cheese, because it is quite soft. Alternatively, the sides can also be made from biscuits (like a tart).

Place something flat on the table (board, baking sheet...) with parchment on top. For some reason, few people know that parchment has a smooth side, to which our desserts stick less, and a rough side. Can you guess which side we're laying up? We put a ring on top. We lay film along the inner perimeter. A little trick, wipe the inside of the ring with a barely damp napkin, then the film will stick well to the ring. And we pour our base into it.

Distribute evenly with a spoon or spatula. And then we press down. I use a glass with a flat bottom. Do everything efficiently. Make sure that there are no gaps between the base and the walls of the ring, otherwise our filling will escape there. Place in the refrigerator for at least 30 minutes.

At this time, let's make the filling.

First of all, soak 10-12 grams of leaf gelatin. It’s more convenient for me to work with him; I don’t need to count or complicate anything. I always have it in my store. We simply pour the coldest possible water into a glass (the colder the better) and lower the sheets. If you want to make the cheesecake denser (so that, for example, it lasts longer on the table or survives transportation), take 15 grams. But he will stop being gentle.

If you have gelatin powder, pour 60 grams of water and soak the same 10 grams of gelatin in it. You can replace it with agar, it will, of course, have a completely different texture. Read the grams on the packaging.

Next, pour milk into the saucepan (180 g, fat content does not matter) and add sugar (60 g). You can experiment with sugar, add honey instead, add less or more. Instead of milk, you can use cream, coconut milk. Even fruit puree or the juice will come out, but it won’t be Red Velvet.

Now the most important thing is the cream. Take any dense cheese (that holds a spoon): Hochland curd cheese, Almette, Kajmak, cremette, macsarpone, and so on. I would not recommend ricotta and, especially, cottage cheese. If your cheese is softer, add 2-3 grams of gelatin to the recipe. I have 850 grams of Hochland.

Beat it with a mixer until the cheese melts slightly. Add 100 grams of fat sour cream. I took the President in a red pack, there is also a spoon there. If yours is more liquid, take 50-70 grams. It's here just for the sourness. Therefore, you don’t have to add it.

Beat again with a mixer and add cocoa (30-40 g). No Nesquik will definitely do - it will grind your teeth. Take it good cocoa. I used what I have in the store - it gives a nice color and aroma in small portions. Again, you can do without cocoa, or replace it with melted chocolate. The only criterion is that the color of the filling should only become a LITTLE dark.

Like this:

If you add too much cocoa, you won't get a nice red color. Next is vanilla extract (1-2 tbsp). And again, you don’t have to add it, but if you add it, then only the extract or essence. No vanilla or anything else.

Next, put the milk and sugar on the stove and bring to a boil.

Remove from heat, wait a minute and add gelatin. Remember that it does not like temperatures above 80 and loses its properties. It will quickly dissolve in hot milk and there will be no lumps left.

Carefully pour the milk into the filling. In a thin stream, whisking all the time with a mixer.

When all the milk has been added, add coloring. I have AmeriColor Red Red gel. Add by eye. Until the cet suits you. You can use powder dyes, but they are inconvenient for me. Many will ask whether it is possible to paint with something natural - the answer is no. Nothing will give you such saturation.

We take out our ring with the base and carefully lay out the filling. Look, the mass is quite thick, so add it little by little. Place the part and level it with a spatula along the bottom and walls. Otherwise you will have bubbles on the outside.

For my 16 cm pan I got almost 5.5 cm of filling. For the 18th uniform it will be a little lower. If your shape is larger than 18 cm, take 1.5-2 servings of filling.

As a decoration, I took the same cookies (cut in half) and slightly drowned them in cheese while the filling was still soft. A silicone spatula will help you use all the filling)

Place the mixture in the refrigerator for three hours. If you leave it overnight, it makes sense to cover the ring or plate with film so that the surface does not dry out. Check readiness simply by consistency. It froze well for me after 3 hours. It may turn out that your cheese was softer, you didn’t use enough gelatin, then the cheese will be softer. Before serving, you can put it in the freezer for half an hour.

I'll tell you how to remove the cheese. First of all, place the backing under the parchment so that it is exactly under the ring.

And then he carefully pulls out the parchment.

Next, remove the ring. If the film is lined correctly and the filling does not exceed its level, the ring can be easily removed. If you feel that the filling is stuck somewhere, go through it with a knife, just a little bit, not to its full height.

Remove the film. You see how convenient it is to work with the ring and film.

I whipped 33% cream (100 ml), divided into two parts. I added cocoa to one (by eye). I took two nozzles and bags. Made the decor. And I crumbled one cookie on top.

It is convenient to cut the cheesecake with a hot knife. Place the blade under running hot water, then quickly dry and cut. You made a cut - repeat it all over again. Then the cuts will be smooth and clean.

Ideal with strong coffee or tea. You can decorate with raspberries, but again, this is no longer Velvet.

The culinary recipe for cheesecake with mascarpone is taken straight from American cuisine. This is a no bake cheesecake, a traditional cheesecake but with an Italian twist. Why? Because Mascarpone is a full-fat Italian cream cheese. It is ideal to replace it with homemade sour cream, which in appearance is more similar to butter. In the Krasnodar region, for example, it is very easy to buy one. You can take sweet cream cheese in packages. From the Russian ones this is “Omichka”. For cookies, I used regular Sugar cookies. You can take chocolate.

No-bake cheesecake with cottage cheese is not only delicious, but also very easy to prepare. It is worth noting that this dessert is prepared with the addition of gelatin, since the baking method is not used, but it is necessary to shape the cake. The curd mass goes well with almost any type of filling; you can use boiled condensed milk, pieces of fruit and berries, as well as walnuts, canned fruits and coconut flakes. It is enough to use a little imagination to get an incredibly delicate dessert.

“Anniversary” cookies - 215 grams;
soft cottage cheese in jars - 410 grams;
granulated sugar- 155 grams;
heavy cream - 215 ml;
butter - 105 grams;
sugar with added vanilla - 11 grams;
drinking water - 110 ml;
food gelatin in granules - 42 grams;
canned tropical fruits - 1 can;
canned peaches - 1 can.

To do simple cheesecake without baking with cottage cheese and cookies, according to the proposed recipe with photo, you need to take half the gelatin and soak in one hundred milliliters of purified water. The gelatin mass is left at room temperature for fifty minutes so that it swells well.

We also need syrup from canned fruit, the remaining twenty grams of gelatin in the form of granules are dissolved in it. The mixture is left for some time to swell.

Now take cookies, our recipe indicates anniversary cookies, but you can use any other. It is ground with a blender or food processor, but you can also do it by hand. You can use almost any cookie, but it is advisable to give preference to the one that crumbles well. Additionally, melt the butter over the fire, gradually add it to the prepared cookies, and then mix everything to obtain a moist mass.

The result is a mass that resembles shortbread dough; the mixture can already be used to prepare the base for the cake. To do this, we first need a springform pan, so it will be easier to take out the cheesecake. Then, cling film is placed on the bottom of the container; it is necessary so that the dessert does not stick to the bottom of the pan.

The cookie crumbs are poured into a container and then distributed along the bottom to form a thin layer. The cake is compacted well with a masher and placed in the refrigerator to cool.

Using a mixer, beat the creamy mixture for cheesecake with cottage cheese without baking with gelatin, according to the presented recipe with photos step by step. To begin with, granulated sugar and cream are placed in a cup, and then vanilla sugar is poured there. Beat everything at medium speed to obtain a stable thick mass. Now soft cottage cheese is gradually added to the future cream and everything is carefully mixed.

Gelatin is dissolved and poured into the prepared cream in a thin stream. Fill the mold with cookies with the creamy mass and put everything in refrigerator. As soon as the cake hardens, slices of peaches are placed on its surface, and a cocktail of tropical fruits can be placed in the middle.

The last step is to dissolve the gelatin into steam bath and add another glass of syrup to it. The resulting mixture is poured over the dessert and the cake is refrigerated for three hours.

Recipe 2: no-bake cheesecake with cookies (step-by-step photos)

If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. Delicate delicacy with silky and smooth texture, pleasant creamy taste, light aroma vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, pieces of fruit, berry sauces or just like that with a cup of coffee or tea.

A few words about the main products that make up the cheesecake. For the base you will need only two ingredients: any shortbread cookies (optional, a sweet cracker) and butter. Forget about margarine and spread! The base filling for any cheesecake is cream cheese. In the original it is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.

Just like cheesecake will be without baking, you need to stabilize the cheese mass with something - in this recipe Let's do this using gelatin. I should note that the exact amount of this gelatin can only be selected empirically and may differ from that indicated - this factor depends on the brand and features of the product. I really hope that my humble tips, as well as the no-bake cheesecake recipe itself, will be useful to you and you will definitely prepare this wonderful dessert.

cream cheese - 500 gr
cream - 200 ml
Shortbread cookies – 100 gr
powdered sugar - 100 g
butter - 50 g
gelatin - 10 g
vanilla sugar - 1 tbsp.
lemon zest - 1 tsp.

First of all, let's make the base for the future cheesecake: 100 grams of any shortbread cookies We turn it into large crumbs in a convenient way for you. Most often I use a blender for this purpose, but here I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies, and you can also replace some of the cookies with toasted chopped nuts.

We transfer the crushed (you see, not into dust, but into decent pieces) cookies.

Melt 50 grams of butter in advance (you can do it on the stove, but I prefer it in the microwave) and let it cool to room temperature.

Combine the sand pieces with melted butter and mix everything quickly but thoroughly with a fork or spoon.

The result is a buttery cookie crumble.

Any cheesecake can be molded round form, with a diameter of 16-20 centimeters. In my case, this is an extendable pastry ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, double the ingredients for the sand base.

Carefully level it out sand crumbs fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.

In the meantime, let's get busy cheese filling for cheesecake. Since the dessert will be without baking, we will take gelatin - 10 grams. I use instant, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without bringing it to a boil, and then strain.

We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take it thicker, but 10% is enough for us), pour in a tablespoon of vanilla sugar, gelatin and stir until dissolved. It is clear that not all grains can be completely dispersed in the cream, so then do not forget to strain the mixture through a sieve. Leave the cream to cool until slightly warm.

In another bowl, combine 500 grams of cream cheese (don’t forget, at room temperature!), a teaspoon crushed into fine grater lemon zest and 100 grams of powdered sugar. As you can imagine, lemon zest (like vanilla sugar) are flavorings that can be added as desired.

Thoroughly grind all the products to a smooth, smooth mass.

Pour lukewarm cream with gelatin and mix everything again.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.

Place the cheese filling on top of the cookie base.

We first level it with a spatula (tablespoon), and then simply scroll the dish without lifting it from the work surface - this way the top of the cheese mass will become completely smooth.

To prevent the no-bake cheesecake from becoming saturated with the aromas of the refrigerator, cover the top of the pan with cling film and place the dessert in the refrigerator for at least 3-4 hours, or even better, overnight. This is how long it takes for the gelatin in the filling to make the entire cheese mass stable.

You can determine whether your homemade cheesecake is ready simply: touch the surface with your finger - it springs slightly and does not stick, which means it’s ready. To carefully remove the dessert from the mold, take a long thin knife, heat it in hot water, quickly dry it with a towel and run it along the side. This way we separate the cheesecake from the walls of the mold. Remove the split ring. As I wrote above, I had border tape, so I just took off the ring and put it away - the sides turned out perfectly smooth. Ready dessert decorate as your imagination dictates and serve.

I decorated the no-bake cheesecake with frozen berries (someday I’ll tell you and show you how to properly freeze and defrost them for decorating dishes) and slices of fresh tangerine. You need to cut this dessert, like all cheesecakes, with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and dry quickly. That is, if you care how even, smooth and neat the cut is.

Recipe 3: no-bake cheesecake with mascarpone (with photo)

Butter – 100 g;
Shortbread cookies – 300 g.
Filling:
Cream (at least 30% fat) – 200 ml;
Mascarpone cheese – 500 g;
gelatin – 20 g;
sugar: sand – 150 g.

So, let’s prepare a no-bake mascarpone cheesecake.

First, soak the gelatin for one hour (how to do this is written on the package). Definitely in cold water.

Melt butter on the stove.

Pour the butter into the cookies and mix well. Then we put the resulting mass in a round shape, compact it and put it in the refrigerator. Cookies and butter will be the base of the cheesecake.

Melt the gelatin on the stove without letting it boil. Separately, beat the cream with sugar until fluffy foam. Then add the mascarpone and mix well. Pour in gelatin, continuing to stir.

Now spread the mixture onto the base and level the surface. And put the cake in the refrigerator. Better for the whole night.

You can sprinkle the top of the cheesecake with cocoa or grated chocolate.

Recipe 4: homemade no-bake cheesecake with sour cream

I suggest tasty treat no baking. Sometimes you really want to cook something tasty without... special troubles, this is just such a recipe. Any shortbread like “Yubileiny” will be suitable for the base. The filling can be very varied; I suggest using sour cream and condensed milk. The dessert turns out very tender and tasty. Help yourself!

sour cream - 450 gr.;
cookies - 300 gr.;
butter - 100 gr.;
condensed milk - 1 b.;
gelatin - 10 g;
water - 150 ml.

Fill the gelatin with water and leave to swell according to the instructions.

Grind the cookies to fine crumbs.

Melt the butter and add to the chopped liver.

Mix thoroughly. The mass should not be too greasy and not too dry.

The form must be covered with parchment paper. It is advisable that the mold be detachable; mine has a diameter of 26 cm. Place the sand mass in it and compact it well.

Place sour cream in a separate bowl.

Add condensed milk.

Mix.

Then melt the gelatin without bringing it to a boil, filter and slowly introduce it into the sour cream-condensed mass.

Mix everything thoroughly and pour the mixture into the mold onto the cookie base.

Place in the refrigerator for several hours until completely frozen.

We decorate at our own request. It can be confectionery topping, any berries or fruits, chocolate, nuts, etc. I decorated with colored coconut flakes and grated chocolate.

The dessert turns out very light and tasty!

Recipe 5: no-bake cheesecake with “Korovka” candies

This cheesecake is similar to hundreds of its brothers, with one small nuance - in its taste and aroma you can feel the specific flavor of “Korovka” candies - caramel-creamy-vanilla. The icing, which consists almost entirely of candies, enhances the overall flavor of the cake.
If you don’t have “Korovka” sweets, you can replace them with toffee.

Dough: 200g Yubileiny cookies, 100g butter
FILLING: 200g “Korovka” sweets, 100g milk, 0.5 cup sugar, 30g gelatin, 100g water, 400g cottage cheese, 200g 20~25% sour cream, vanillin
GLAZE: 200g “Korovka” sweets, 60g milk

Dough
Grind the cookies into crumbs.
Pour in melted butter, stir.

Cover the inside of a mold d=24cm with foil so that the ends hang down.
Place the dough in the mold and press down to form a crust.

Place the mold in the refrigerator.

Filling
Soak gelatin in 100 ml of cold boiled water. If you use heavy cream or sour cream (30~35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water.

Unwrap the candies, cut them and place them in a small saucepan.

If you have a blender, put cottage cheese, sour cream and candy mixture into it. Beat. Pour in the dissolved gelatin and beat again.
If you don't have a blender, pass the cottage cheese through a meat grinder or rub through a sieve.
If the cottage cheese is soft and plastic, then no pre-treatment is required.
Beat cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin in a thin stream under the rotating blades of the mixer.

Remove the mold from the refrigerator and pour the curd mixture into it.

And put it in the refrigerator again.

Glaze
Dissolve the candies in the same way over the fire, only with less milk.
If the mass turns out to be an inexpressive, cloudy brownish color, then you can add ¼ teaspoon of turmeric to it.
If possible, it is very advisable to add creamy liqueur such as Baileys for flavor.
Remove the cake from the refrigerator.
If the surface has already hardened, then pour the glaze on top and distribute it in an even layer.

If the curd mass is still liquid, then put it in the refrigerator again, and apply the glaze after the surface has completely hardened.

Place the cake in the refrigerator for at least 6 hours.

Before serving, remove the cake from the pan by pulling the overhanging ends of the foil.
Carefully remove the foil and discard.

Decorate the cake as desired.

Recipe 6: no-bake curd cheesecake (step by step)

Ingredients:

(4-6 servings)

cheesecake base
200 g cookies
100 g butter
curd mass for cheesecake
500 g soft, non-acidic cheese
150-200 g sugar
0.5 l milk
15 g gelatin
2 vanilla bags
cheesecake decoration
strawberry or raspberry jam

Try the unusually tender and delicious curd cheesecake. Unlike the classic recipe, this cheesecake is prepared cold without baking. Try it and you won't regret it. Firstly, preparing this cheesecake takes at most twenty minutes, half an hour at most, and secondly, you get a fairly light curd dessert worthy of the highest praise.

So, first we prepare the base. To do this, grind the cookies to fine crumbs. The fastest way to do this is in a blender, but you can also do it manually using a very ordinary mortar.
Pour melted butter over the crumbs. Mix everything thoroughly so that the oil is evenly distributed throughout the entire volume.
Pour the sand mass onto the bottom of the springform pan and compact it thoroughly with a spoon or the bottom of a glass to form a flat and fairly dense base about a centimeter to one and a half thick.
Set the base aside for a while and start preparing the curd mass for the cheesecake. Place the cottage cheese in a deep bowl and grind it with sugar, add vanilla.
Take gelatin and dilute it in a glass of warm milk. Stirring, bring to a boil and immediately remove from heat. To make the gelatin cool faster, place the saucepan in cold water for literally five minutes.
Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until a homogeneous mass is obtained. It is advisable to use a mixer or blender, which will make the cheese mass more airy.
Pour the cheese mixture over the sand base and then put it in the refrigerator for two hours. Usually, if the gelatin is good, then an hour is enough, but it is still advisable to give the curd cheesecake time to stand.
Remove the cheesecake from the refrigerator and carefully separate the springform pan from the sides.
Traditionally, the surface of the cheesecake is generously spread with strawberry or raspberry jam, but you can decorate it with fresh or candied berries.
That's all, our curd cheesecake is ready. This delicate cheesecake tastes somewhat like bird's milk. The curd cake is stored in the refrigerator.

P.S. If you want to give your cheesecake a special taste, then you can add either 100 g of liqueur or the zest of one lemon or orange to the cheese mixture.

Recipe 7: Sweet cheesecake with condensed milk without baking

I’ve been cooking for a while now, just a year. A very easy cheesecake to make.

We will need

Packaging of sour cream from 15 to 25% fat (450g)
300 g cookies (preferably crumbly, I used Dnepro)
100 g melted butter
250-300g condensed milk
about 2 tbsp. gelatin

Preparation:
1). Line a mold (preferably a springform one) with parchment paper (so that the cheesecake can be easily separated later)
2). Grind the cookies into fine crumbs and mix with melted butter. The mass should not be greasy, but not too dry. Place the mixture into the mold and compact well. Place in the refrigerator for half an hour.
3). Mix sour cream with condensed milk (you can add more or less condensed milk, this is a matter of taste). The mass should be warm. Can be heated in a water bath.
4) Pour 3-4 tbsp of gelatin. l. water and leave for 10 minutes. to swell. Then melt it in a water bath until it completely dissolves.
5) Slowly add gelatin into the sour cream-condensed mass, stirring well. Then pour into the mold. And put in the refrigerator until completely frozen. It froze quickly for me. About 2 hours.
6). Carefully remove from the mold and decorate. I decorated with melted chocolate. It should be warm but not hot.

Recipe 8: no-bake cheesecake without gelatin apple curd

For the base:

2 cups cracker crumbs
butter
100g
sugar
two tablespoons two teaspoons lemon juice

For filling:

500 grams of low-fat cottage cheese
200 grams of cream cheese
sugar 200 grams
50 grams poppy seeds
6 large apples
three eggs
vanilla sugar one teaspoon
pinch

1. Wash the poppy seeds with warm water. Boil 0.5 cups of water in a saucepan. Add the poppy seeds, reduce the heat to low and, stirring constantly, steam the poppy seeds for 7 minutes. remove from heat and cool.
2. Grease a deep springform baking dish with vegetable oil. Grind the cracker crumbs and sugar in a blender. With the blender running, add the butter and lemon juice.
3. Preheat the oven to 180?C. Pour the resulting mixture into the mold and spread it in an even layer along the bottom and sides. cover with cling film and leave for 15 minutes. in the refrigerator. Next, remove the film and move the pan into the oven. bake for 10 minutes. let cool to room temperature. Do not turn off the oven.
4. Beat cottage cheese with sugar. Continuing to beat, add cream cheese, eggs, vanilla sugar and salt. Immediately turn off the mixer.
5. Divide the curd mass into three parts. Add poppy seeds to two of them and mix.
6. Place the curd and poppy seed mixture along the edges of the cheesecake base. Fill the middle with the mixture without poppy seeds.
Wash the apples. Cut each into 5-6 pieces and remove the core. Fold the apples back together and carefully place them in the cheesecake pan. cover with a sheet of parchment, place in the oven and bake for 50 minutes. Let cool to room temperature.

If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. A delicate delicacy with a silky and smooth texture, a pleasant creamy taste, and a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, pieces of fruit, berry sauces, or just with a cup of coffee or tea.

How to make a cheesecake without baking, you need to stabilize the cheese mass with something - in this recipe we will do this with the help of gelatin. I should note that the exact amount of this gelatin can only be selected experimentally and may differ from that indicated - this factor depends on the brand and characteristics of the product. I really hope that my humble tips, as well as the no-bake cheesecake recipe itself, will be useful to you and you will definitely prepare this wonderful dessert.

Ingredients:

(500 grams) (200 milliliters) (100 grams) (100 grams) (50 grams) (10 grams) (1 tablespoon ) (1 teaspoon)

Cooking the dish step by step with photos:

To make a no-bake cheesecake, we need the following ingredients: cream cheese, cream (I used only 10% fat), powdered sugar and vanilla sugar, shortbread, butter, lemon zest and gelatin. Please note (okay, I'll remind you again later) that the cream cheese must be at room temperature, so take it out of the refrigerator in advance and leave it on the kitchen counter.

First of all, let's work on the basis for the future cheesecake: we turn 100 grams of any shortbread cookies into large crumbs in a convenient way for you. Most often I use a blender for this purpose, but here I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies are suitable, and you can also replace some of the cookies with toasted chopped nuts.

Any round mold with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is an extendable pastry ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, double the ingredients for the sand base.

Gently smooth out the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.

Meanwhile, let's make the cheese filling for the cheesecake. Since the dessert will be without baking, we will take gelatin - 10 grams. I use instant, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without bringing it to a boil, and then strain.

In another bowl, combine 500 grams of cream cheese (don't forget, at room temperature!), a teaspoon of finely grated lemon zest and 100 grams of powdered sugar. As you can imagine, lemon zest (like vanilla sugar) are flavorings that can be added as desired.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.

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Rate the recipe for Cold Cheesecake without Bake:

Cheesecake with mascarpone - 9 delicious and original recipes

Recipe 1. No-bake cheesecake with mascarpone

Recipe 2. No-bake cheesecake with sour cream

Recipe 3. No-bake cheesecake with “Korovka” candies

Recipe 4. Curd cheesecake without baking

Recipe 5. Cheesecake with condensed milk without baking

Recipe 6. No-bake cheesecake without gelatin apple-curd

Cold cherry cheesecake

Ingredients for a 21 cm pan:

Cheese filling

Cherry part

Recipe:

Culinary recipes and photo recipes

Classic cheesecake - no-bake recipe

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Recipe 3: no-bake cheesecake with mascarpone (with photo)

Recipe 4: homemade no-bake cheesecake with sour cream

Recipe 5: no-bake cheesecake with “Korovka” candies

Recipe 6: no-bake curd cheesecake (step by step)

Recipe 7: Sweet cheesecake with condensed milk without baking

Recipe 8: no-bake cheesecake without gelatin apple curd

Ingredients:

Cooking the dish step by step with photos: