Curd cheesecake without baking

Friday, June 8, 2018

A tender, no-bake dessert that lovers of cottage cheese dishes will appreciate. This tried and tested recipe for curd cheesecake will be needed by anyone who doesn’t like or doesn’t want to use the oven. As a result, you will get a delicious treat with a smooth texture and a crispy base. Perfectly mixed with the freshest berries and fruits - try it!

As a base for dessert, I suggest using shortbread cookies, which can be whatever you like: for example, sweet, nutty, chocolate. Let me remind you that we prepare cheesecake without baking, so our task is to stabilize the curd mass. As a reference, we should not get a jelly-like texture, but a very tender one, close to the cheesy insides of a traditional New York cheesecake.

In this recipe, such a mixture can be achieved using gelatin. You must see that the precise amount of this gelatin can only be determined by an experimental method and may differ from that indicated - this factor depends on the brand and characteristics of the product. I really hope that you will need my moderate advice, as well as the recipe for no-bake curd cheesecake itself, and that you will definitely prepare this excellent dessert. By the way, the website has a detailed recipe for curd cheesecake with pastries - see how to prepare it here.

Ingredients:

Base:

Interior:

Making a dish step by step:

To make curd cheesecake without baking, we will need the following products: shortbread, full-fat cottage cheese (I took 10%), sweet sand and vanilla sugar, butter (at least 72% fat), sour cream (in my case 20%), milk at least what fat content and gelatin. All ingredients for the upcoming dessert should be at room temperature, so take them out of the refrigerator a couple of hours before and leave them on the kitchen counter.

First, I advise you to do gelatin (10 grams). This time I used regular milk, so it needs to be soaked in cool (in the sense of room temperature, not warm or hot) milk (100 ml) for 30 minutes. Instant gelatin is immediately dissolved in hot water.

Melt 80 grams of butter in advance (you can do it on the stove, but I prefer it in the microwave in the Defrost mode) and let it cool to room temperature.

For a base of 150 grams of any shortbread cookie, we turn it into large crumb-pieces using a method that is convenient for you. Previously, I did this with a blender, but more and more often I began to chop the cookies with a knife. If you wish, you can vary the taste and texture of the future base - chocolate or nut cookies are suitable, you can also replace some of the cookies with toasted chopped nuts.

Transfer the crushed cookies into a bowl and combine with the melted butter. Mix quickly but thoroughly with a fork or spoon. The end result is buttery crumbs made from shortbread cookies. By the way, from time to time, for contrast, I replace some of the shortbread cookies with an unsalted cracker - the base comes out even crispier.

To form a curd cheesecake without baking, no matter what round shape is suitable, with a diameter of 16-20 cm. In my case, this is a sliding pastry ring, which I made with a diameter of 19 cm 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 wish to create sides, double the sand base products.

Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of an ordinary glass, and you can do it with your hands very quickly and easily. 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 crust becomes dense.

The next step is to create the curd filling for the cheesecake. Unlike New York cheesecake, where all the filling ingredients are combined using a tablespoon or a whisk, in this case an immersion blender is the perfect option. The fact is that any cottage cheese is a grainy mass, so these grains will be felt in the finished dessert. But thanks to an immersion blender, you will get a completely homogeneous mass without grains of cottage cheese. Place 600 grams of full-fat cottage cheese in a suitable bowl, add 150 grams of sour cream and sugar, 50 grams of soft butter, and also a tablespoon of vanilla sugar. If you wish, you can replace granulated sugar with sweet powder, but this is not important.

Blend everything with an immersion blender until the sugar is completely dissolved - about a minute. At this step, you can adjust the sweetness of the upcoming dessert by adding sugar.

The inside of the cheesecake is almost ready - all that remains is to add our gelatin to it, which evens out the curd layer. We heat the gelatin swollen in milk to a maximum of 90 degrees and stir vigorously. Just don’t let the milk boil; otherwise, cook the gelatin and the curd mass will not harden. I dissolve gelatin in the microwave on Defrost mode - I check every 10 seconds so as not to miss a moment.

Pour the milk and gelatin into the curd base. Here I highly recommend using a strainer so that not a single grain of undissolved gelatin spoils the dessert. Again we punch everything with a blender.

As a result, you should get a completely homogeneous, smooth and very warm curd mass. The mixture resembles sour cream with 20% fat content.

Place the curd filling on top of the cookie base.

First we level it using a spatula (tablespoon), and then simply scroll the dish without lifting it from the work surface - in this way the top of the curd mass will become completely smooth. To prevent the no-bake cheesecake from becoming saturated with refrigerator odors, cover the top of the mold with cling film and place the dessert in the refrigerator for at least 3-4 hours, or even better, overnight (that is, at night) . It takes so much time for the gelatin in the inside to make the entire curd mass measured.

You can easily find out whether your homemade cheesecake is ready: 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 narrow knife, heat it in hot water, quickly dry it with a towel and run it along the side. In this way we separate the curd 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 came out completely smooth.

We decorate the finished dessert as your imagination dictates, and you can serve. At the moment, the strawberry season is in full swing, so the juicy and fragrant berry itself asked to decorate the dessert.

Like all cheesecakes, you need to cut the dessert with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and quickly dry it. This is if it doesn’t matter to you how even, smooth and careful the cut turns out. Polinochka, thank you so much for this delicious order – I hope you will need the recipe. Cook for your health, friends, and bon appetit!

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You can create fun for your family or create a cake for a holiday simply and quickly. No-bake cheesecake is one of these dishes.

A good dessert for those who don’t really like to eat cottage cheese. I also like making this kind of cake because you don’t have to bake it. This tender dessert goes well with the freshest berries, which are plentiful in the summer. Believe me, your family will appreciate the cheesecake.

For the base of the cake, be sure to take shortbread cookies. It could be either “Baked milk” or “Lyubyatovo”. With all this, you can also choose the taste of your own choice - chocolate, milk, nut. I chose chocolate. If you take another cookie, it will crumble faster.

No-bake curd cheesecake with agar-agar

We also need to stabilize the cottage cheese. For this, gelatin is most often used, but in my case it did not work; everything spilled when I made cheesecake for the first time. Now I decided to buy agar-agar. With it, the dessert freezes faster and holds the curd mass stronger.

Ingredients:

shortbread chocolate cookies - 300 g;
butter – 100 g;
cottage cheese – 600 g;
sour cream – 150 g;
sugar – 150 g;
vanilla sugar – 1 pack;
agar-agar – 2 packs;
fruit juice to taste – 400 ml;
water – 400 ml;
strawberries - 300 g for decoration.

No-bake cheesecake with strawberries and cottage cheese

Break the cookies into a blender as small as possible.

Grind until smooth.

Cut the butter for melting.

Remove the oil from the microwave or remove it from the water bath. Let cool slightly.

Meanwhile, pour the crumbled cookies into a separate bowl.

Pour butter into cookies.

Stir until smooth.

Place the cookies in the mold and flatten them first with a spoon, then press them down with your hands. Place in the refrigerator until the butter hardens and the cheesecake base becomes hard.

Place the cottage cheese in a bowl.

Add sugar to the cottage cheese.

Stir until smooth. If there are any lumps left, it's okay at this step.

Pour in all the vanilla sugar.

Mix everything thoroughly.

Pour water into a saucepan and put it on fire.

Pour agar-agar into warm water. At the same time, stir constantly.

Let it boil and boil for 2 minutes. Turn everything off and leave it aside to cool until warm.

Pour the juice into another pan.

We also add the whole sachet of agar-agar and stir constantly.

Dump it out, stir it and wait for it to boil.

Let it simmer for 2 minutes and turn it off. We also let it cool until warm.

Fundamentally! Make sure that the mass does not freeze, otherwise you will have to create it again.

When the water with agar-agar has cooled, pour it evenly into the curd mass and mix.

The mass came out with lumps. So I decided to pour everything into a blender and blend until smooth.

How to decorate cheesecake with strawberries

Wash the strawberries and remove the stems. You can create this by hand or using a straw, as in this recipe.

Cut the berries into slices.

The strawberries are ready, you can move on to decorating the cheesecake.

Place strawberries in a circle.

We continue to lay out the berry slices in a circle with the second layer.

In this way we lay out all the berries to the middle.

Spread the prepared juice with agar-agar evenly over the entire surface.

Fundamentally! You shouldn’t pour everything out right away. Otherwise, the berries may float out.

The cheesecake is almost ready.

Place in the refrigerator to allow the entire cheesecake to set.

Serve cheesecake with tea with mint. A cooling, tender dessert that simply melts in your mouth. And how much usefulness it carries within itself. Bon appetit.

Cheesecake - no-bake recipe with cream cheese and cookies

Warm greetings to everyone! Let's get back to desserts, friends. I would like to tell you how to prepare a simple and very tasty cake that will appeal not only to adults, but also to children. This recipe will not take much time, almost 20 minutes, and your loved ones will be able to enjoy a dessert that melts in your mouth.

It is prepared mainly from curd cheese and cookies. Almost all housewives, instead of cheese, use the cheapest option, ordinary cottage cheese, which is whipped to a thick mixture using a blender. Then add sugar, sour cream or cream, pour in the dissolved gelatin and stir again. Then the entire resulting mass is poured into the cookie base. In principle, what I wanted to tell you now is already becoming clear, only instead of cottage cheese we will use cottage cheese.

By the way, if you are interested in savory desserts, I would like to offer recipes worthy of attention from previously written articles. Chocolate roll, you will really like this method, because it is made from pancakes, and custard and bananas are used as the inside. Sponge roll, this option prepares very quickly and will be a good snack for tea. Napoleon is perhaps the most delicious cake for all children, but it is made slightly more complicated than selected desserts, but the result will pleasantly surprise you.

Let's return to the cheesecake, its main secret is that the most important thing is to choose the right curd cheese. After all, the store sells many different goods under the guise of a cream or cheese product, and we have absolutely no use for these substitutes. Therefore, I suggest preparing the cake with a proven manufacturer. Hochland curd cheese or any other cheese without additives is extremely suitable for our dessert; with them you can literally succeed.

Curd cheesecake without baking with gelatin. Step by step recipe

Maybe some of you have heard how the traditional New York cheesecake recipe is made. So the base of this cake consists of cookies and butter. So in our recipe the same products will be used.

Ingredients:

“Jubilee” cookies – 250 gr.;
Butter – 80 gr.;
Cream 35% – 300 ml;
Curd cheese – 300 gr.;
Sugar – 150 gr.;
Gelatin – 20 gr.;
Water – 100 ml;

Step 1. First you need to grind the cookies. I did this using an ordinary rolling pin.

By the way, you can also take any cookies. The main thing is that it should be the most ordinary, without any additives.

The crumb came out quite small, look below.

You can also place the cookies in a blender bowl and grind them, but it seems to me that using a rolling pin will make it faster.

Step 2. Place the finished crumbs from each cookie into a deep bowl.

Step 3. Now we need to melt the butter until soft and mix with the crushed cookies.

Step 4. Next, you need to soak the gelatin in cool water for 10 minutes. Let its granules swell well.

Step 5 . During this period of time, beat the cream well until soft peaks form.

All cream is watery in its own mixture, but if you whip it for a long time, it begins to thicken evenly. So, soft peaks are counted when the corolla begins to leave a small mark on the surface. The middle peaks are when the sketch is most stable and disappears only when shaken. Well, in the end, if you whip for a long time, you can achieve strong cream, this is when the cream is dense and retains its shape.

Step 6. Add curd cheese and sugar to the cream.

Step 7. Beat the whole mixture well again using a mixer.

Step 8. Our gelatin has swollen, now we put it together in water on the stove and melt it, stirring constantly.

Step 9. Pour the melted jelly into the curd mixture in a narrow stream, while whisking with a mixer.

Homemade no-bake cheesecake with cream cheese and cookies

Step 10. Now we need to take a collapsible mold, and for those who don’t have one, you can use an ordinary saucepan, as I usually do. Place the cookies into it and fill it with the curd-jelly mixture.

Step 11. Level over the entire surface and place in the refrigerator for 6-8 hours.

Step 12. Once the cake has hardened, remove the pan, divide the cheesecake into portions and serve it to the table.

Well, our delicious dessert is ready. When I made it for the first time, the kids spent the entire week asking me to create a cheesecake. I had to give in and get down to business. At the moment, they have grown up and are already handling this tasty dish themselves.

By the way, I just forgot, if you are making cheesecake for a birthday or for some home holiday, then you can decorate it with your favorite fruits. For an ordinary evening tea party, you don’t need to decorate at all. Bon appetit!