Delicious No-Bake Cheesecake with Creamy Cottage Cheese and Gelatin

Experience a light, elegant dessert that melts in your mouth with this no-bake cheesecake made from creamy cottage cheese, cookies, and gelatin. No oven needed! Though it requires some patience, the delightful result is well worth the wait. Enhance it further by decorating with fresh fruit slices like oranges, kiwis, strawberries, raspberries, or drizzle with a glossy glaze.

Step-by-Step Preparation

Total time required: 3 hours 30 minutes

1. Step 1:

   

   Begin by preparing the crust. Choose simple cookies based on your preference; for example, ones with a toasted milk flavor work wonderfully. Crush the cookies into fine crumbs using a blender or by placing them in a sealed bag and crushing with a rolling pin.

2. Step 2:

   

   Transfer the cookie crumbs to a bowl and add melted unsalted butter. Mix thoroughly until you achieve a uniform, crumbly texture.

3. Step 3:

   

   Press the crumb mixture evenly into the base of a round baking pan to form the crust. If your pan isn’t removable, line it with plastic wrap for easier removal later. Freeze the crust for 30 minutes to firm up.

4. Step 4:

   

   Soak gelatin in 100 ml of cold water for about 30 minutes. This allows it to swell while the crust chills.

5. Step 5:

   

   In a large bowl, combine smooth cottage cheese (preferably creamy and not grainy, with 5-9% fat content or homemade), sour cream, and sugar. Blend with an immersion blender until light and fluffy.

6. Step 6:

   

   Heat two-thirds of the soaked gelatin with 120 ml of hot water, stirring until fully dissolved.

7. Step 7:

   

   Pour the warm gelatin mixture into the cottage cheese blend and gently mix to combine.

8. Step 8:

   

   Remove the crust from the freezer and spread the cottage cheese mousse evenly on top.

9. Step 9:

   

   Cover the cheesecake with plastic wrap and refrigerate for 1.5 hours to set the mousse.

10. Step 10:

    

    For the glaze, choose a vibrant juice such as cherry, orange, or pomegranate. Since I used apple juice, which is lighter in color, I enhanced it with a small amount of strawberry jam (without berries). Warm the juice and dissolve the remaining gelatin in it.

11. Step 11:

    

    Pour the juice glaze over the set mousse layer and refrigerate for another hour to firm up.

12. Step 12:

    

    Carefully remove the cheesecake from the pan by loosening edges with a knife. Decorate the top creatively with fresh fruits or your favorite toppings before serving.

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