No-Bake Blueberry Cheesecake
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
No-Bake Blueberry Cheesecake
Ingredients
- "Toplenoe Milk Cookies" - 7.1 oz
- Butter - 3.5 oz
- Cottage cheese - 17.6 oz
- Sour Cream - 17.6 oz
- Sugar - 14.1 oz
- Blackberry - 7.1 oz
- 10% cream - 7 fl oz
- Gelatin - 2 spoons
Step by Step guide
Step 1
Crush the cookies into crumbs, mix with melted butter, and press the mixture into the bottom of a springform pan.
Step 2
Place in the refrigerator.
Step 3
Soak the gelatin in a small amount of water. Pass the cottage cheese through a sieve (if necessary) and whip it into a smooth mixture with sugar and sour cream.
Step 4
Puree the blueberries. Divide the cottage cheese mixture into two parts – one should be about a quarter smaller than the other. Add the blueberry puree to the smaller part and mix well. Add gelatin to both parts.
Step 5
Take the mold out of the refrigerator and line the edge with a ring of parchment paper. Begin to layer the filling in a "Zebra" cake style—alternating several spoonfuls of white and blue filling.
Step 6
Next, the cake should be placed in a cool place to set.
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