Cheesecake without Baking "Citrus" Recipe
Author's recipe. The absence of an oven is not a reason not to serve desserts prepared with your own hands for tea or on holidays. In this author's recipe, I have collected all the shades of sun and taste of citrus available for sale: the sweetness and tenderness of cream cheese on sour cream are perfectly combined with the sourness-bitterness of citrus and the "thoroughness" of the bottom layer of cookies that enriches the taste.
Servings 4
Cook Time 360 minutes
Ingredients
The second layer is cottage cheese:
- 330 gram Sour cream
- 1 jar Condensed milk
- 180 gram Cottage cheese
- 1/3 teaspoon Vanilin
- 10 gram Coconut shavings
- 20 gram Gelatin
- 3/4 glass Water
Instructions
- Prepare the butter and cookies for the bottom layer of cookies.
- Dissolve the butter over a low heat. Cookies scroll in the meat grinder. Connect and tamp in a plastic form measuring 20 cm by 20 cm, covered with film (bottom and sides). If there is little butter available, you can dilute it with fresh milk.
- Prepare the products for the first part of the curd cream: sour cream, cottage cheese, condensed milk, vanilla, coconut chips. Combine all the above ingredients for the first part of the curd cream in a deep bowl.
- Beat with a mixer for 2-3 minutes until smooth.
- Prepare the ingredients for the second part of the curd cream: 20 g of gelatin and 3/4 Cup of water at room temperature. Combine the gelatin and water in a deep dish. Allow the gelatin to dissolve in water for 20 minutes.
- Heat the gelatin over low heat until a white haze appears (do not boil!) and pour hot into the main curd composition of the cream. Immediately go through the mixer until smooth.
- Pour the resulting curd cream with gelatin on a layer of cookies. Consistency: like liquid sour cream, easy to pour.
- Flatten in the form of a tablespoon and put in the refrigerator for 30-40 minutes.
- Closer to the end of 40 minutes of finding the future cake in the refrigerator, prepare washed and dried fruit: cut 1 medium-sized orange into thin semicircles, prepare 4 half-circles of lemon, 1 medium-sized banana cut into thin rings diagonally just before spreading, so as not to darken.
- Prepare the ingredients for filling-jelly: 50 g of dry light-colored jelly and 150 ml of hot water. Pour the jelly powder into a deep dish and pour hot water over it.
- Stir the liquid with a tablespoon until the jelly grains are completely dissolved in water.
- After 40 minutes, put the prepared fruit on the curd layer.
- Pour the jelly over the fruit, starting with the bananas, using a teaspoon.
- From the side, you can see that the layers didn't mix in the shape. Send the cheesecake form to the refrigerator for at least 4 hours.
- After four hours, cut the plastic on the sides, gently bend the film from the sides. Poddet under the bottom of the cake with a wide spatula and, removing the film from the bottom, transfer it to a wide flat dish on the spatula. Trim the edges of the jelly layer with a knife, if necessary.
- In the cut, the cheesecake has a tender, but stable curd layer and a dense, but not firm, bottom base of cookies. When the device breaks, the cheesecake shape is preserved.