Homemade cheesecake with cottage cheese and jelly - recipe with photo of preparation. Cheesecake with fruit jelly How to pour jelly on top of cheesecake

Description

Homemade cheesecake with cottage cheese and jelly- a simple, but beautiful and tasty interpretation of a traditional American dessert, a kind of cheesecake “a la russe”, which is easy and quick to prepare at home.

In general, cottage cheese dishes are very typical of Russian cuisine. Therefore, it is not surprising that, if possible, we adapt the recipes of other peoples, which use soft cheese, to our tastes and preferences, replacing cheese with cottage cheese. This is both more familiar and cheaper, and in terms of taste, as a rule, it is no worse than the original.

To see this, prepare a stunningly appetizing and elegant cheesecake from cottage cheese, jelly and berries according to our recipe with step-by-step photos. For dessert, it is better to take full-fat homemade cottage cheese (fat content 18% or more). However, if you do not have the opportunity to buy exactly this, take a less fatty one (5%-9%). You can take any berries and/or fruits of your choice, both fresh and canned. And for jelly, use only fresh gelatin, as old gelatin can ruin the dish.

If everything is clear, let's start cooking!

Ingredients

(1/2 tbsp.)
(700 g)
(150 g)
(1 tbsp.)
(5 pieces.)
(5 pieces.)
(1/3 tbsp.)
(1/2 tbsp.)
(2 tbsp.)
(3 tbsp.)

Cooking steps

Place all the necessary ingredients on the table.

Take 700 g of cottage cheese, pour 100 g of sour cream into it and blend with a blender into a homogeneous elastic mass without lumps.

In 5 eggs, separate the whites from the yolks and beat the first and a half cups of granulated sugar with a mixer into a stiff foam. Then, in the indicated sequence, add the following ingredients to them: first, half a glass of sifted wheat flour, then 5 yolks, and then half a glass of vegetable oil. Knead everything. Pour part of the resulting mass into a mold with high sides (at least 6 cm). You should get a layer up to 5 mm high.

Mix what remains with cottage cheese whipped with sour cream. Add a pinch of salt, half a glass of granulated sugar, a third of a glass of milk and a little vanillin (to taste). Mix all this with a mixer, and then very carefully distribute it in a baking dish on top of the previous layer, which will definitely protrude along the edges (it won’t work any other way). Please note that the cheesecake pan must be placed in a container with water (as in the photo) to create a water bath, otherwise the dessert may crack during baking.

Place both forms in an oven preheated to 180-200 degrees for at least 40 minutes, or even a whole hour. During baking, the curd cheesecake will rise, and at the end it will turn golden brown. After this, turn off the oven, take out the cheesecake, brush with a mixture of 50 g of sour cream and 2 tbsp. l. granulated sugar, and then put it back in the oven to cool with it.

When it has cooled completely, remove the cheesecake from the oven and decorate the top with any berries and/or fruits previously blanched in 2 cups of sugar syrup. After blanching, do not pour out the syrup, but combine it with 2 tbsp dissolved in a glass of cold boiled water. l. gelatin to make jelly (the gelatin should be allowed to swell, and then heated to 70-80 degrees so that it is completely dissolved, and only then added to the syrup). We pour this jelly into our curd and berry cheesecake and put it in the refrigerator for several hours (preferably overnight), and then serve.

Enjoy your tea!

The most delicious cheesecakes are made with jelly!

Basic principles for making jelly cheesecake

A tender and tasty cheesecake with jelly will turn out when you carefully grind the cottage cheese. Then the dessert will come out airy and without lumps. Classic cheesecake needs to be baked in the oven, but to save time, resources, and when there is no oven in the house, you can prepare cheesecake with gelatin. It is also called “lazy cheesecake”. Shortbread cookies are used for the base of the sweet pie, but if you have some other kind in the house, you can use that too. Jelly cheesecake is decorated with fruits, nuts, chocolate or coconut sprinkles, and layers of colorful jelly.

Cheesecake recipe is simple and quick

This is the simplest no-bake cheesecake recipe that will delight all family members without exception.

Ingredients:

cookies, preferably shortbread - 250 g;

cottage cheese - 170 g;

butter - 200 g;

sour cream - 400 g;

sugar - 100 g;

agar-agar or gelatin - 15 g;

vanilla sugar - 10 g;

half a lemon;

fruit jelly - 1 pack.

Cooking method:

First, use a blender or rolling pin to crush the cookies. Melt a little butter and add to the sweet cookie crumbs, mix well to form a kind of dough.

Prepare gelatin. It needs to be filled with cold water and left to swell in a dark place.

Now an important point - you need to grate it very well, grind it through a sieve or beat the cottage cheese with a blender. It should turn out tender, without lumps. Now add sugar, juice from half a lemon, sour cream, vanilla sugar and beat very well.

If the gelatin is swollen and the lumps are gone, then you can immediately add it to the cottage cheese; if not, then dissolve it a little in a steam bath and then just combine it with the curd mass.

Now you need to prepare the container for the cheesecake. It would be better if it was something with removable walls. Place a layer on the bottom, pour the entire curd mixture on top. Place the cake in the refrigerator.

Meanwhile, prepare the fruit jelly as directed on the package. Remove the cheesecake and pour a generous amount of fruit jelly over it. Place the curd treat back in the refrigerator. This time until the jelly hardens completely.

Cherry cheesecake “Fresh breeze”

For this recipe you will need cherries. If it is summer, then there will be no problems; if you are cooking in the fall or winter, then you can buy frozen berries. This dessert turns out light, gentle, like a fresh breeze.

Ingredients:

shortbread cookies - 100 g;

cottage cheese - 500 g;

butter - 50 g;

cherry berries - 250 g;

sugar - 100 g;

gelatin - 25 g;

cream 15-20% – 120 g;

cinnamon - 1 tsp.

Preparation:

Everything is traditional for this type of dessert: grind shortbread cookies and mix with butter. Grind the cottage cheese and add sugar.

The next stage is cherry jelly. Gelatin needs to be dissolved in a small amount of water. Add literally 20-30 ml of hot water and stir the solution in a water bath. When the gelatin has completely dissolved, remove the mixture from the steam bath and add cherry juice. Now you need to beat half the gelatin mass, cottage cheese and cream.

Now all that remains is to combine the ingredients: put the cookie mixture on the bottom of the mold, then fill it with the curd mixture and put it in the refrigerator for a while. As soon as you notice that the cheesecake has frozen a little, you can put cherries on it and pour cherry jelly on top. Then feel free to put the dessert in the refrigerator for at least 4-5 hours.

Cheesecake with sea buckthorn jelly

This dessert is for everyone... a lover of sea buckthorn and ginger. The taste is spicy and very unusual. The dessert also has an unusual presentation for a cheesecake with jelly.

Ingredients:

gingerbread cookies (you can use gingerbread) - 100 g;

sweet curd cheeses - 6 pcs.;

sugar - 200 gr;

orange - 1 pc.;

sea buckthorn - 0.5 l;

cinnamon stick;

gelatin - 25 g.

Cooking method:

First, you need to puree the sea buckthorn berries in a blender, and then grind them through a sieve. Pour water over the sea buckthorn mass, add sugar and cinnamon, boil a little and let cool. Now crumble the cookies to a fine dispersion and then make the gelatin. It needs to be filled with cold water, allowed to swell, and then heated in a steam bath until the lumps completely disappear. Now add gelatin to the sea buckthorn broth, stir and set aside. Go for the orange. You need to wash it thoroughly, remove the zest from it using a grater and add the shavings to the sweet curds.

Take beautiful glasses and start serving: lay out a layer of orange-curd mass, then crumbles of ginger cookies on top, then cottage cheese again and pour it all generously with sea buckthorn jelly. Place in the refrigerator for a short time until the jelly hardens. The cheesecake presentation is bright and original.

Cheesecake with jelly and mascarpone cheese

The dessert turns out very tender if you use mascarpone cheese instead of cottage cheese.

Ingredients:

chocolate cookies - 300 g;

butter - 150 g;

mascarpone cheese - 400 g;

heavy cream - 300 g;

gelatin - 25 g;

powdered sugar - 100 g;

strawberries - 6 pcs.;

kiwi, tangerine - 1 piece each;

any fruit jelly - 1 pack.

Cooking method:

Grind the chocolate liver, add melted butter, stir, place on the bottom of a mold with split sides. Place in the refrigerator for about 15-20 minutes.

Prepare the thickener: add cold water and leave in a dark place for 15 minutes.

Beat the cream, powdered sugar and mascarpone with a blender. Heat the gelatin slightly in a steam bath and mix with the creamy cheese mixture.

Now take the cookie base out of the refrigerator and pour the mixture into it. Flatten it well and put it in the refrigerator. Two to three hours will be enough.

Next, prepare the fruit. Peel the tangerine and cut it into slices. Take a strawberry, cut it into several slices up to the tail, that is, do not cut it completely. Cut the kiwi into circles and use a mold to cut out flowers from them.

Mix the fruit jelly as directed on the package. Take out the cheesecake, arrange the fruit beautifully and pour in the jelly. Place in the refrigerator again until completely frozen. Cheesecake with jelly and mascarpone will be completely ready in about 30 minutes!

Blueberry Nights Recipe

The cheesecake comes with ricotta and blueberry jam. Real jam!

Ingredients:

ricotta - 450 g;

cookies - 250 g;

butter - 170 g;

sour cream - 200 g;

lime - 1 large;

cream 20% – 200 g;

blueberry jam - 450 g;

sugar - 170 g;

gelatin - 4 tsp.

Cooking method:

Grind the cookies to medium crumbs, add butter, mix thoroughly and place on the bottom of the mold, not forgetting to make a side. We send the form to the refrigerator.

Prepare the gelatin by first filling it with cold water and then heating it in a water bath.

Mix 50 g sugar, ricotta cheese, cream, sour cream and blueberry jam. Beat well with a blender to form an airy mass. Then add a thickener to the mixture.

We take out the mold, spread the ricotta mixture onto the cookies, decorate with blueberries and put them back in the refrigerator. The cake is incredibly tender and incredibly delicious!

Diet cheesecake recipe

This cheesecake with jelly is suitable for people who are looking after their figure or who, for health reasons, should consume less sugar and fatty foods.

Ingredients:

oat flakes - 60 g;

banana - 1 pc.;

whole grain flour - 60 g;

milk - 170 g;

gelatin - 25 g;

low-fat cottage cheese - 500 g;

low-calorie yogurt - 120 g;

sweetener - to taste;

strawberries - 200 g;

chocolate syrup - 15 ml.

Cooking method:

The base of the cheesecake will be oatmeal. They need to be crushed with a blender, add mashed banana, mix thoroughly and transfer to a form that is previously covered with paper. Place the mold in the oven, preheated to 190 degrees for 25 minutes. Make sure the cake doesn't burn.

Soak 20 g of gelatin in milk, and when it swells a little, heat it over the fire, but do not bring it to a boil.

Mix cottage cheese, sweetener, yogurt in a separate bowl and beat well. Now slowly add the gelatin and mix as well.

Prepare the strawberries: if they are frozen, you must first remove them and defrost them in a separate container, add the remaining 5 g of gelatin to the strawberry juice, and leave to swell. Meanwhile, grind the strawberries with a blender, add the sweetener, and then the gelatin and juice.

Spread the curd mixture onto the cereal base and cover with strawberry puree on top. Cover the base with film and refrigerate overnight. Serve dessert for breakfast in the morning, topped with chocolate syrup.

Useful tips for making cheesecake at home

Look carefully at the packaging of vanillin and vanilla sugar. You need very little vanilla. If you confuse these two ingredients, the dessert will turn out bitter, and you can also be poisoned by vanilla.

To make the layer of jelly on top of the cheesecake thick, you need to use 2 or even more packs of store-bought jelly. Also, don't pour it in until the cheesecake itself has set, or the jelly will soak into the curds.

Sweet berry cheesecake with jelly can be served with mint or green tea without sugar.

To serve the cake perfectly, so that there are several beautiful layers with fruit and colorful jelly, it is better to use a mold with removable sides.

For delicate desserts a la cheesecake, served in bowls or glasses, you can use Philadelphia cheese, mascarpone or ricotta.

The cheesecake base with a jelly layer can be baked in a microwave or double boiler.

You can decorate a cheesecake with jelly with chocolate or honey cobwebs, fresh fruits and berries, and mint leaves.

Be sure to store leftover cake in the refrigerator, otherwise the jelly may melt and the cake will become soft.

Happy cooking and happy eating!

Cottage cheese casseroles or cheesecakes go well with various kinds of fruit additives: be it fruit confiture or fresh berries. You just have to give free rein to your imagination and your piggy bank will be replenished with more than one recipe for fruit cheesecakes. Today I offer you another variation on the theme of cottage cheese dessert with peach jelly.

Cheesecake with fruit jelly: step by step photo recipe

Sift the flour through a sieve several times. Mix it with half a glass of sugar.
Add sour cream (2 tablespoons) and melted butter. Knead the elastic dough.
Let it cool for 20 minutes.
Preheat the pan and sprinkle it with breadcrumbs. Roll out the dough into a thin round layer and line the mold with it, raising the sides.
Bake the cake for about 15 minutes at medium temperature.
Beat the cottage cheese in a blender with the remaining sugar. Add the yolks to the resulting mass and beat again.
Add sour cream and mix everything with a wooden spatula.
Beat the egg whites separately and add them to the cottage cheese, stirring gently so as not to disturb the airiness.
Now spread the curd mixture onto the cake removed from the oven and set to bake for 40 minutes at 200 degrees.
While the cheesecake is baking, let's make the jelly. Dissolve gelatin in water and let it swell. Then we heat it on the stove and strain.
Pour gelatin into a jar of canned peaches and let them thicken a little.
Cool the finished cheesecake a little, decorate the top with peach jelly and keep it in the refrigerator for about 8 hours.

Cheesecake- curd (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or curd) cheese. Typically, Philadelphia cream cheese is used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use such curd cheeses as: Buko, Almette, etc., the main thing is that it is without additives and does not contain vegetable fats.

Ingredients

For the base

shortbread cookies 300 g
butter 80 g

For filling

cream cheese 500 g
cream 33-35% 200 ml
sugar 150 g
fresh strawberries 400 g
gelatin 18 g

For jelly

Strawberry juice 250 ml
gelatin 10 g

Preparation

Pour gelatin for filling (18 grams) into 100 ml of cold boiled water and leave for an hour.

Pour gelatin for jelly (10 grams) with strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor.

Grind the cookies in a blender, you can also pass them through a meat grinder or simply roll them out with a rolling pin.

The result should be a homogeneous free-flowing mass; there should be no large uncrushed pieces of cookies left.

Melt the butter in the microwave or on the stove. If you heat oil in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave later. Add ghee to the cookies and mix thoroughly with your hands until smooth.

Place the resulting mass in a springform pan with a diameter of 22-24 cm (you can use a pan with a larger diameter, but then the cheesecake will be lower). Distribute it evenly over the entire area of the mold and compact it well. Place the pan in the refrigerator while you prepare the filling.

Wash the strawberries. It is better to wash strawberries together with the stems; if you tear them off before washing, the berries without stems will absorb moisture and become watery and tasteless.

Separate 200-250 gr. the most beautiful berries for decoration, separate the remaining strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until completely dissolved. Cool.

Beat the cream with sugar until stable peaks form. In order for the cream to whip, firstly, of course, it must be of good quality, and secondly, the cream must be very well cooled. It’s even better that the whisks and the container in which you will beat are also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the strawberries cut into pieces and mix the mixture very carefully with a whisk. Do not use a mixer, otherwise you may damage the berries and they will give juice. You need to stir until the strawberries are evenly distributed throughout the mass.

Spread the mixture onto the cookie base.

Level the mass and place the mold in the freezer for 7-10 minutes. The mixture should just set a little so that you can put strawberries on it for decoration and it won’t sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool.

Cut the remaining strawberries for decoration into thin slices.

Carefully spread the strawberries over the entire surface of the cheesecake. Using a tablespoon, carefully pour a thin layer of jelly that has cooled to room temperature between the berries and place the mold back in the freezer for a few minutes. This is necessary so that the berries set and do not float when we pour all the jelly onto the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, or better yet, overnight.

To ensure even edges of the cheesecake, heat it with a hairdryer before opening the springform pan.

Strawberry cheesecake is ready. Bon appetit!

Cheesecake (cheese cake) is a very popular delicacy. Despite the fact that this is a cake, an oven is not always needed to prepare it. American cheesecake is certainly baked, but the British came up with the idea of adding gelatin to the curd filling. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.

Although it is quite possible to make a cottage cheese cake from cream cheese and fermented milk cottage cheese (both products in English are called the same word “cheese”), it is better to take mascarpone, and if you use cottage cheese, then it is soft and fatty without grains or grains.

To prepare a classic version of dessert without heat treatment, the kitchen must have:

400 g shortbread cookies;
155 g butter;
620 g cream cheese (or cottage cheese);
500 ml cream;
155 g powdered sugar;
100 ml water;
100 ml milk;
24 g gelatin.

Cooking step by step:

Grind the cookies to small grains, to which add the melted butter. You can quickly carry out this manipulation using a blender or walking over the cookies with a rolling pin. In the first case it is more effective. Press the oiled crumbs into a springform pan.
Fold the cheese, sweet powder and cream into the most homogeneous mixture.
Pour water into a small container with gelatin. Heat the milk until hot, without letting it boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
Add the dissolved gelatin to the cheese whipped with cream and beat well again so that the gelling component does not settle on the bottom.
Transfer the soufflé into a mold and let it set quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice jelly, as well as chocolate glaze, and decorated with berries or chocolate or coconut shavings.

Curd dessert with cookies

It’s not difficult to make curd cheesecake without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and place them on the refrigerator shelf.

To make this outrageously simple dessert you need to take:

400 g cottage cheese;
320 ml sour cream;
255 g powdered sugar;
4 g vanilla powder;
4 yolks;
42 g gelatin;
250 g shortbread crumbs;
any berries for decoration.

Cooking steps:

Grind the fermented milk cheese with the yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products thoroughly, then pour in the gelatin dissolved in water (or milk).
Press the sand crumbs well at the bottom of the mold and place the curd soufflé on top. After this, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Before serving, garnish with whole berries.

With added strawberries

The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and impressive.

1 prepared sponge cake;
300-400 g of fresh strawberries;
500 g cream cheese;
220 ml cream;
155 g powdered sugar;
21 g gelatin.

How to assemble strawberry cheesecake:

Prepare cream cheese soufflé. Bring the cream with powdered sugar to the state of a weightless delicate cloud, add gelatin dissolved according to the recommendations given on the package and beat again.
Wash the strawberries and dry them. Enough berries to arrange around the circumference of the mold, cut in half. Cut the remaining strawberries into medium cubes.
Place a few tablespoons of cream in a separate bowl, and add diced strawberries to the larger portion and mix.
Place the finished sponge cake on the bottom of the springform pan, trimming it with a knife if it is a little larger. Spread some of the reserved cream around the perimeter of the cake and place halves of berries on it, with the cuts facing the walls of the mold. Fill the form with the bulk of the curd soufflé with strawberries.
Spread the remaining cream without berries from the bowl on top. This way the surface of the dessert will be perfectly smooth. After stabilization, carefully remove the dessert from the mold, showing the beautiful side.

Banana treat

Banana curd dessert is very easy to prepare, especially if you use a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this delicacy will be as follows:

365 g sugar cookies;
130 g butter;
460 g of non-grain cottage cheese;
3 medium bananas;
Art. cream;
50 g powdered sugar;
15 g vanilla flavored sugar;
25 ml lemon juice;
28 g instant gelatin granules.

We act step by step:

Make a sweet base for the pie from cookies and butter, similar to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and press into the mold with a potato masher.
After this, the peeled bananas are sent to the blender. To prevent them from darkening, they need to be sprinkled with lemon juice.
Add cottage cheese to mashed bananas, pour in cream, sift powdered sugar and vanilla-flavored sugar. After running the blender for a few minutes, mix everything.
Add prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and refrigerate to stabilize and harden. To ensure that the gelatin is evenly distributed in the soufflé and does not harden into separate clumps, all products must be no colder than room temperature.
Before serving, this sweet dish can be decorated with banana slices, chocolate chips or other topping.

Chocolate cheesecake

A delicate curd dessert with a velvety chocolate taste is prepared from the following set of products:

310 g cookies (short variety, as in previous versions);
110 g butter;
34 g cocoa;
600 g of any cream cheese;
150 g milk chocolate;
100 g dark bitter chocolate;
50 g white chocolate;
100 g powdered sugar;
30-40 ml cream or milk.

Manufacturing technology:

Refine the cookies into crumbs by sequentially adding cocoa powder and butter. Make a base from this mixture - a layer of compacted oiled crumbs.
Beat the cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. Add cheese to the liquid chocolate, a tablespoon at a time. Mix.
Transfer the chocolate and curd filling onto the base crust, smooth it out and refrigerate for two hours.
Prepare glaze from the remaining chocolate (milk and dark) by melting this product with milk. Cover the top of the frozen cream with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. Once the glaze has hardened, the chocolate cheesecake is ready.

With condensed milk

Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult part of the cooking process will be waiting for the cream to harden.

For the base and curd soufflé you need to take:

370 g boiled condensed milk;
300 g fat cottage cheese;
100 ml cream;
30 g instant granulated gelatin;
310 g shortbread cookies;
150 g melted butter.

Cooking instructions:

Taking shortbread cookie crumbs combined with butter to form the base of the dessert. To do this, distribute and compact the butter crumbs along the bottom and sides of the baking dish, put it in the refrigerator to harden.
Place cottage cheese, condensed milk and cream in a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
Transfer the resulting cream soufflé into the frozen cookie base, smooth it out and put it back in the refrigerator to stabilize and harden. This will take on average 3 hours.

Cheesecake with mascarpone without baking

Mascarpone is a delicate cheese that is prepared by curdling cream. This product has found its wide application in cooking, including for making cheesecakes.

In this case, the following components will be required:

300 g brittle shortbread cookies;
150 g butter;
500 g mascarpone cheese;
200 ml heavy cream (from 30%);
150 g powdered sugar;
100 ml cold water;
21 g edible gelatin.

No-bake cheesecake with mascarpone step by step:

Pour edible gelatin with water and set aside to swell according to the method of use indicated on the package.
Turn the cookies into fine sand, mix it with melted butter. Compact the resulting crumbly mixture, similar to wet sand, in a dense layer on the bottom of the springform pan. Refrigerate.
Beat the chilled cream with powdered sugar together with a mixer into a fluffy mass. Add mascarpone to them. Mix.
Heat the gelatin in a microwave or steam until it completely dissolves, and then add it into the cream in a thin stream.
After this, coat the frozen crumbs with cream. Place in the refrigerator for a few hours or better until the next day.

Original recipe with marshmallows

In this recipe, the cream is stabilized by chewing marshmallows rather than gelatin. Thanks to this, the soufflé turns out to be unusually airy and tasty; even the most ardent opponents of cottage cheese will swallow it for dear souls.

The proportions of the components required for dessert will be as follows:

300 g shortbread cookies;
115 g melted butter;
500 g of tender non-sour cottage cheese;
400 g white marshmallows;
200 g fat sour cream;
50 g powdered sugar;
20 ml lemon juice;
50 ml of thick concentrated berry syrup.

Dessert creation process:

Crush the cookies into fine crumbs using any available method (rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
The result should be a mass resembling wet sand. Press it tightly around the perimeter (bottom and walls) into a mold 22 cm in diameter. Next - cooling in the refrigerator for 20-30 minutes.
Grind cottage cheese, sour cream and powdered sugar with an immersion blender into a homogeneous creamy mass.
Heat the marshmallows in the microwave until they double in volume and are soft. Combine cottage cheese, marshmallows and lemon juice. Beat the resulting mass thoroughly.
Place the soufflé on the base and level the surface. From the top in a spiral from the center to the edge, use a syringe or pipette to make a path of syrup droplets. Then use a toothpick to draw the same spiral, passing through the center of each droplet. Place the cheesecake in the refrigerator overnight to allow the soufflé to set.

Quick raspberry dessert

This raspberry cheesecake, although it consists of three layers (cookie crust, curd soufflé and raspberry jelly), is prepared quite quickly due to the fact that the layers are sent to the freezer to stabilize and harden. Another twist to the recipe is that while cookie cheesecake is usually made with shortbread, this one uses an oatmeal treat.

In the cooking process we use:

300-340 g oatmeal cookies;
200 g soft butter;
500 g cottage cheese;
300 g raspberries;
20 g vanilla sugar;
125 g sugar;
200 ml sour cream;
24 g edible gelatin;
100 ml ice water;
a package of raspberry jelly and raspberries for decoration.

Prepare as follows:

In a food processor, beat the oatmeal with butter until crumbs form, spread over the bottom of the pie container and compact. Place in the freezer for 10 minutes.
Use a blender to turn half the raspberries along with cottage cheese, sour cream and sugar (including vanilla) into a creamy paste. Pour in the dissolved gelatin and distribute it evenly with a rotational motion with a spoon or spatula.
Place half of the soufflé on top of the layer of oat crumbs, the remaining raspberries on it, and again the curd cream on top. Place everything in the freezer for 20 minutes.
Place berries for decoration on top of the set cream and pour raspberry jelly on top, then add the refrigerator. The cheesecake can be served immediately after it has set.

Finally, many housewives will find one very useful trick that will help them easily remove any no-bake cheesecake from the mold without separating it from the walls with a knife. For a few minutes, wrap the mold with the dessert in a terry towel soaked in hot water, and the cake will easily come away from the walls.