Cheesecake with gelatin without baking

Cottage cheese and cream cheesecake is the most delicate dessert. The smooth texture and lightness of the whipped cream give the cheesecake an incredible tenderness. It is impossible not to be tempted and try a piece of refreshing dessert. And how nice it is to enjoy its delicate taste on a hot summer day!
JuliaAuthor avatar
Recipe author
Winner of the contest Best Recipe of the Week July 6-12

Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 9 g
Fats 43 % 22 g
Carbohydrates 39 % 20 g
360 kcal
GI: 5 / 45 / 50

Step-by-step cooking

Cooking time: 6 h
  1. Step 1:

    Step 1.

    Prepare the necessary ingredients for making cheesecake with gelatin without baking. Cottage cheese is suitable for any fat content. Vanillin can be replaced with vanilla sugar (1 tsp). Cream should be well cooled.

  2. Step 2:

    Step 2.

    Break the shortbread cookies into pieces, grind in a blender until fine crumbs. You can also do this with a rolling pin.

  3. Step 3:

    Step 3.

    Melt the butter over low heat.

  4. Step 4:

    Step 4.

    Combine the cookie crumbs and butter, rub everything thoroughly. You should get a mass similar to wet sand. When squeezed in the hands, the crumb should keep its shape and not crumble.

  5. Step 5:

    Step 5.

    To form a cheesecake, take a split ring or a split mold without a bottom. Place it on a flat plate on which the cheesecake will be served. Lay out the sand crumbs, smooth them out and tamp them very well so that the base holds its shape well. At the same time, try not to let the crumb fall on the walls of the mold. Put the mold with the crumbs in the refrigerator for 30 minutes. I have a mold diameter of 20 cm.

  6. Step 6:

    Step 6.

    If the cottage cheese is coarse or grained, grind it in a blender until a homogeneous, smooth mass.

  7. Step 7:

    Step 7.

    Melt the white chocolate in a water bath. How to melt chocolate in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Install a smaller container on top. Put the pieces of chocolate in it. Under the influence of boiling water, the chocolate will begin to melt. Stir the chocolate lightly to speed up the process. Remove the chocolate from the stove, let it cool.

  8. Step 8:

    Step 8.

    Fill gelatin with water, mix. Leave the gelatin for 10-15 minutes to swell.

  9. Step 9:

    Step 9.

    In a water bath, stirring, bring the gelatin to complete dissolution. If the gelatin is dissolved on the stove, then watch the degree of heating (it should be minimal) so that the gelatin does not boil. Otherwise, it will lose its gelling properties.

  10. Step 10:

    Step 10.

    Put the mashed cottage cheese, powdered sugar, and vanilla in a convenient container. Beat with a mixer until smooth.

  11. Step 11:

    Step 11.

    Pour in the melted non-hot chocolate. Whisk again.

  12. Step 12:

    Step 12.

    Take a container for whipping cream with high sides. How to whip cream correctly? The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

  13. Step 13:

    Step 13.

    Enter a thin stream of gelatin solution into the curd mass, while whipping at the minimum speed of the mixer.

  14. Step 14:

    Step 14.

    It is not necessary to beat for a long time, it is enough to bring the mass to uniformity. You can mix gelatin with a spatula.

  15. Step 15:

    Step 15.

    In small portions, add whipped cream to the resulting mass, stirring gently with a spatula each time.

  16. Step 16:

    Step 16.

    Take out the cooled base, put the prepared filling on it. Twist the cheesecake mold slightly to evenly distribute the mass so that the top of the dessert is even. Cover the cheesecake with cling film and refrigerate until completely frozen for 5-6 hours.

  17. Step 17:

    Step 17.

    Carefully remove the ring from the finished dessert and decorate as desired.

  18. Step 18:

    Step 18.

    Serve the cheesecake, cut into portions. Bon appetit!

To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided.

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466   kcal/100g
  • Cottage cheese of 20% fat content - 233   kcal/100g
  • Cottage cheese of 18% fat content - 226   kcal/100g
  • Cottage cheese of 10% fat content - 156   kcal/100g
  • Low-fat cottage cheese - 75   kcal/100g
  • Cottage cheese with sour cream - 260   kcal/100g
  • Fruit cottage cheese - 147   kcal/100g
  • Soft dietary cottage cheese - 170   kcal/100g
  • Cottage cheese "vitalinia" - 64   kcal/100g
  • Cottage cheese "morning" ( "danone") without sugar - 91   kcal/100g
  • Cottage cheese - 156   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Gelatin - 355   kcal/100g
  • Water - 0   kcal/100g
  • Cream 35% - 337   kcal/100g
  • Cream 40% - 362   kcal/100g
  • Vanillin - 288   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • White chocolate - 554   kcal/100g
  • Shortbread cookies - 716   kcal/100g

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