No-Bake Creamy Cottage Cheese Cake

Incredibly tasty, creamy, light, original! This no-bake cheesecake turns out so tender that you can’t immediately believe what it’s made of. And it is made from cottage cheese, which is whipped in such a way that no grains remain in it. Try it, itʼs incredibly delicious!
cook time: 8h
Zoe Kendrick
No-Bake Creamy Cottage Cheese Cake

Nutrition Facts (per serving)

364
Calories
21g
Fat
25g
Carbs
8g
Protein

Ingredients (10 portions)

The basis:

Ready shortbread cookies 200 g
Butter 150 g

Filling:

Cottage cheese 400 g
Sour cream 400 g
Sugar 200 g
bitter chocolate 100 g
Cream 75 ml
Gelatin 30 g

Recipe instructions

Step 1

Step 1
How to make curd cake without baking? First, prepare the ingredients for the base. You can use any sugar or biscuit cookies. Or you can take a nut one, I used almonds, and the crust turned out delicious. Choose high-quality butter with a pleasant aroma.

Step 2

Step 2
Grind the cookies in a blender into crumbs. Pour the crumbs into a suitable bowl where you will mix the “dough”.

Step 3

Step 3
Melt the butter in any way convenient for you. The easiest way is in the microwave.

Step 4

Step 4
Pour the melted butter into the cookie crumbs.

Step 5

Step 5
Mix everything well. You should get a moist, elastic crumb.

Step 6

Step 6
Place the cookie crumbs in a baking dish (Ø 18-20 cm) lined with cling film, level it and compact it thoroughly so that the cake fits snugly against the walls of the mold. Place the pan in the refrigerator to allow the base to set.

Step 7

Step 7
Prepare the ingredients for the filling. It is advisable to take cottage cheese that is not dry, moist, without grains, with 5-9% fat content. Sour cream can be thicker, 20-25% fat. Chocolate is better bitter or dark. Cream with 10% fat content is suitable, no more.

Step 8

Step 8
Pour gelatin with cold water (150-180 ml approximately). Leave it to swell for 10-15 minutes. It’s better to prepare gelatin according to the instructions on the package — it can be very different.

Step 9

Step 9
Pour the cream into the saucepan and add the chocolate broken into pieces.

Step 10

Step 10
Stirring, melt the chocolate in the cream over low heat. Cool the melted chocolate.

Step 11

Step 11
Place cottage cheese, sour cream and sugar in a blender bowl. Beat everything until smooth.

Step 12

Step 12
Divide the curd and sour cream mixture into 2 equal parts.

Step 13

Step 13
Heat the swollen gelatin until completely dissolved without boiling.

Step 14

Step 14
Pour melted chocolate into one part of the curd mass.

Step 15

Step 15
Mix the mixture thoroughly so that the chocolate is evenly distributed.

Step 16

Step 16
Pour half the melted gelatin into the white curd mass, and the other half into the chocolate one. Mix both masses thoroughly until smooth. They should be approximately the same consistency. This is necessary to create a pattern on the surface of the cake. If one mass is heavier than the other, it will simply sink. We need them both to stay on the surface. Therefore, the mass that is more viscous can be diluted with cream to the desired consistency.

Step 17

Step 17
Remove the cookie crust from the refrigerator. Do not remove it from the mold. Pour 5 tbsp into the center of the cake directly into the pan. chocolate mass, then 5 tbsp. white curd mass. Alternating between two types of cream, fill out the entire form in this way.

Step 18

Step 18
Make a pattern on the surface of the cake using a skewer. Just dip it in the cream and move from the center to the edges or vice versa. Place the cake in the refrigerator until the cream has completely hardened (this is approximately 5-8 hours).

Step 19

Step 19
Remove the finished cake from the mold and cut into portions. Bon appetit!

Additional rubrics

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