Cheesecake (cheese cake) is a very popular treat. Despite the fact that it is a cake, it is not always necessary to prepare an oven for its preparation. The American cheesecake is certainly baked, but the British came up with the idea of ​​adding gelatin to the curd filling. The consequence of this was a cheesecake without baking, made both from cream cheese and from ordinary cottage cheese.

Classic cheesecake without baking

Although it is quite feasible to make cottage cheese cake from cream cheese and sour-milk cottage cheese (both products are called “cheese” in English), it’s better to take mascarpone, and if you use cottage cheese, it’s soft and fat without grains and grains.

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

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

Cooking in steps:

  1. Grind cookies to small grains, to which add melted butter. You can quickly carry out such manipulations using a blender or walking along the liver with a rolling pin. In the first case, it is more effective. Seal oiled crumbs in split form.
  2. Cream the cheese, sweet powder and cream into the most homogeneous mixture.
  3. Pour water into a small container with gelatin. Heat the milk to a hot state, not allowing it to boil. Pour it into swollen gelatin. Stir until all grains are completely dissolved.
  4. Dissolve the dissolved gelatin in the whipped cream cheese and beat well again so that the gelling component does not settle at the bottom.
  5. Put the souffle in shape and let it freeze in the cold.Ready cheesecake can be coated on top with a layer of jelly from berry or fruit juice, as well as chocolate icing, garnish with berries, chocolate or coconut.

Cottage cheese dessert with cookies

Cottage cheese cheesecake without baking is not difficult to make. In a nutshell: you need to mix all the components, put them in a container for assembly, and put them on the shelf of the refrigerator.

To do this, to the ugliness of a simple dessert you need to take:

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

Stages of preparation:

  1. Grind the sour milk cheese with yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products thoroughly, then pour gelatin dissolved in water (or milk).
  2. At the bottom of the mold, it is good to compress the sand crumbs, put the curd souffle on top. After that, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator for thickening and stabilization. Garnish with whole berries before serving.

With strawberries

The combination of bright juicy strawberry fruits with snow-white curd soufflé will make the dessert delicious and spectacular.

  • 1 ready-made biscuit cake;
  • 300-400 g of berries of fresh strawberries;
  • 500 g cream cheese;
  • 220 ml cream;
  • 155 g of powdered sugar;
  • 21 g of gelatin.

How to collect strawberry cheesecake:

  1. Cook souffle from cream cheese. Bring cream with powdered sugar to a state of weightless gentle cloud, introduce gelatin dissolved in accordance with the recommendations on the packaging, and whisk again.
  2. Wash and dry strawberries. The number of berries, which is enough to arrange around the circumference of the form, cut in half. Cut the rest of the strawberries into a medium dice.
  3. Put a few tablespoons of the cream into a separate bowl and add strawberries diced into large parts and mix.
  4. Put the finished biscuit cake on the bottom of the detachable shape, cutting it with a knife, if it is slightly larger. Along the perimeter, coat the cake with a part of the laid-off cream and install halves of berries on it, with slices to the walls of the mold. Fill the form with the bulk of the curd souffle with strawberries.
  5. Spread the remaining cream without berries from the bowl on top. So the surface of the dessert will be perfectly smooth. After stabilization, carefully remove the dessert from the mold, showing a beautiful sidewall.

Banana treat

Making banana-curd dessert is very simple, especially if you use the help of a blender. Then the duration of all processes will be calculated in minutes, and the list of components for this treat will be as follows:

  • 365 g sugar cookies;
  • 130 g butter;
  • 460 g non-grained curd;
  • 3 medium bananas;
  • Art. cream;
  • 50 g of powdered sugar;
  • 15 g sugar with vanilla flavor;
  • 25 ml of lemon juice;
  • 28 g of instant gelatin granules.

We are acting step by step:

  1. From cookies and butter, make a sweet foundation for the cake, similar to the previous recipes: grind cookies into crumbs with a blender, mix with butter and trample a potato masher in a mold.
  2. After that, peeled banana fruits are sent to the blender. So that they do not darken, they need to be sprinkled with lemon juice.
  3. Put the bananas in mashed potatoes, put the cottage cheese, pour in the cream, sift the icing sugar and sugar with vanilla flavor. After working for several minutes, mix everything.
  4. Introduce prepared gelatin into the resulting paste. After mixing, pour the cream on the base and send it to the cold to stabilize and solidify. To ensure that the gelatin is evenly distributed in the souffle and does not freeze with individual clots, all products must be no colder than room temperature.
  5. Before serving, this sweet dish can be decorated with banana slices, chocolate chips or other topping.

Chocolate Cheesecake

Delicate curd dessert with a velvety chocolate flavor is prepared from the following set of products:

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

Manufacturing technology:

  1. Finish the cookie crumbs by adding cocoa powder and butter. Make a base from this mixture - a layer of rammed oiled crumbs.
  2. Beat cheese with powdered sugar. Melt 100 g of milk and 50 g of dark chocolate. In liquid chocolate, add a tablespoon of cheese. Mix.
  3. Transfer the chocolate-curd filling to the cake base, smooth and send for two hours in the cold.
  4. From the remaining chocolate (milk and dark), prepare the icing by melting this product along with milk. Cover the hardened cream with the mixture and top with melted white chocolate to draw a patterned decoration on top. After the icing 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 thing in the cooking process will be to wait until the cream has hardened.

Read also:slow cooker cheesecake - recipe

For the base and curd souffle you need to take:

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

Cooking Instructions:

  1. Taking the shortbread crumbs of cookies, combined with butter, form the basis of the dessert. To do this, distribute and compact the oil crumbs on the bottom and sides of the baking dish, put it in the refrigerator to freeze.
  2. Put cottage cheese, condensed milk and cream in a blender bowl. Mix these foods until smooth. Then introduce gelatin prepared according to the manufacturer’s instructions. Mix.
  3. The resulting cream soufflé is transferred to a frozen base from cookies, flatten and sent back to the refrigerator to stabilize and solidify. This will take an average of 3 hours.

Mascarpone cheesecake without baking

Mascarpone is a delicate cheese, which is prepared by curdling cream. This product has found wide application in cooking, including for the preparation of cheesecakes.

In this case, the following components will be required:

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

Mascarpone-free cheesecake step by step:

  1. Pour edible gelatin with water and set aside for swelling according to the method of use indicated on the package.
  2. Turn cookies into fine sand, mix them with melted butter. Tamp the resulting friable mixture, similar to wet sand, with a dense layer at the bottom of the split mold. Put in the cold.
  3. Beat the chilled cream with powdered sugar together with a mixer into a lush mass. Add mascarpone to them. Mix.
  4. Warm gelatin in a microwave or steam, so that it completely dissolves, and then introduce it into a cream with a thin stream.
  5. After this, coat with cream the frozen crumbs. Move to the refrigerator for a few hours or better until the next day.

Tasty recipe:strawberry cheesecake

Original Marshmallow Recipe

In this recipe, cream is stabilized by chewing marshmallows, not gelatin. Thanks to this, the souffle turns out to be unusually airy and tasty, even the most ardent opponents of cottage cheese will swallow it for a sweet soul.

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

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

Dessert creation progress:

  1. Crush the cookies into small crumbs in any available way (rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
  2. The result should be a mass resembling wet sand. Trample it tightly around the perimeter (bottom and walls) in the form of 22 cm in diameter. Next is cooling in the refrigerator for a duration of 20-30 minutes.
  3. Grind cottage cheese, sour cream and powdered sugar with a blender into a homogeneous creamy mass.
  4. Warm the marshmallows in the microwave until doubled and softened. Combine cottage cheese, marshmallows and lemon juice. Beat the resulting mass thoroughly.
  5. Put the souffle on the base and level the surface. From above, in a spiral, from the center to the edge, make a path from syrup droplets with a syringe or pipette. Then, with a toothpick, draw the same spiral, passing through the center of each droplet. Put the cheesecake overnight in the refrigerator to freeze the souffle.

Whipped Raspberry Dessert

This raspberry cheesecake, although it consists of three layers (cake cake, souffle cottage cheese and raspberry jelly), is cooked quite quickly due to the fact that the layers are sent for stabilization and solidification in the freezer. Another feature of the recipe is that a cheesecake with cookies is usually prepared from shortbread, and here an oat treat is used.

In the cooking process are used:

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

We prepare as follows:

  1. In the kitchen food processor, beat the oatmeal with butter until crushed, which is distributed along the bottom of the cake container, ram. Send for 10 minutes to the freezer.
  2. Half the raspberries with cottage cheese, sour cream and sugar (including vanilla) turn the blender into a creamy paste. Pour the dissolved gelatin and evenly distribute it with rotational movements with a spoon or spatula.
  3. On top of the layer of oat crumbs to shift half the souffle, the remaining raspberries on it, and on top - again the curd cream. Send everything for 20 minutes to the freezer.
  4. Lay the berries for decoration on top of the set cream and pour raspberry jelly on top, then the refrigerator. Cheesecake can be served immediately after setting.

    5. Finally, one trick is very useful for many housewives, which will help to easily remove any cheesecake without baking from the mold, without separating it from the walls with a knife. For a few minutes, the form with the dessert should be wrapped with a terry towel dipped in hot water, and the cake will easily move away from the walls.

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