VEGETARIAN

Light Cherry Cheesecake

Baking and Desserts | American cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Light Cherry Cheesecake

Ingredients

Yubileynoye Cookies - 5.3 oz
Butter - 1.8 oz
Cottage cheese - 17.6 oz
10% cream - 3 fl oz
Gelatin - 0.9 oz
Frozen Cherries - 17.6 oz
Cherry Juice - 7 fl oz
Vanillin - 0.1 oz
Sugar - 5.3 oz
Lemon - 1 piece

Step by Step guide

Step 1

Crush the cookies with butter in a food processor. Press the mixture into a mold.

Step 2

Blend the cottage cheese and 100 g of sugar until smooth. You can increase the amount of sugar if desired.

Step 3

Soak 10 g of gelatin in 70-80 ml of cold water, when it swells, add 20 ml of hot water and, stirring, warm it in a water bath to 50-60°C. Once dissolved, let it cool to 40°C while stirring and add the juice of half a lemon.

Step 4

Whip together the cottage cheese mixture, gelatin, cream, and vanillin. Spread the resulting mixture over the crust. Place in the refrigerator for 1 hour.

Step 5

Once the cheese layer has set, add the cherries and pour cherry jelly over them (the jelly is prepared according to step 3, but instead of water, use cherry juice, adding sugar and lemon juice). Place in the refrigerator for 1 hour. Note: If you do not like the taste of fresh cherries, you can dip the frozen cherries in boiling sugar syrup for a minute.