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
360minutes
Servings
4
Cook Time
360minutes
Ingredients
First layer of cookies:
The second layer is cottage cheese:
The third layer is fruit:
Instructions
  1. Prepare the butter and cookies for the bottom layer of cookies.
  2. 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.
  3. 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.
  4. Beat with a mixer for 2-3 minutes until smooth.
  5. 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.
  6. 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.
  7. Pour the resulting curd cream with gelatin on a layer of cookies. Consistency: like liquid sour cream, easy to pour.
  8. Flatten in the form of a tablespoon and put in the refrigerator for 30-40 minutes.
  9. 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.
  10. 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.
  11. Stir the liquid with a tablespoon until the jelly grains are completely dissolved in water.
  12. After 40 minutes, put the prepared fruit on the curd layer.
  13. Pour the jelly over the fruit, starting with the bananas, using a teaspoon.
  14. 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.
  15. 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.
  16. 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.
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