No-Bake Cherry Cake (Cheesecake)
Baking and Desserts | European cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
No-Bake Cherry Cake (Cheesecake)
Ingredients
- Sponge biscuit - 5.3 oz
- Butter - 4.4 oz
- Semi-soft cream cheese - 10.6 oz
- 10% cream - 3 fl oz
- Natural Yogurt - 5.3 oz
- Meyer Lemon Juice - 2 spoons
- Gelatin - 0.7 oz
- Sugar - 2.5 oz
- Vanillin - to taste
- Fruit Jelly - to taste
Step by Step guide
Step 1
Crush the cookies in a blender until they become fine crumbs. Melt the butter and mix it with the crumbs.
Step 2
Line the bottom of a 26 cm (10 inch) springform pan with parchment paper, spread the butter crumb mixture evenly, and gently press it down with your palms. Place it in the refrigerator for 30–40 minutes.
Step 3
Soak the gelatin in 100 g of cream and let it swell. After 20–30 minutes, place it over a water bath and stir until the gelatin is completely dissolved. Do not boil! Allow it to cool.
Step 4
Mix the cottage cheese with yogurt, sugar, lemon juice, and vanilla. Add the bloomed gelatin to the mixture and stir well. Spread the cream over the cake base, smooth it out, and refrigerate for 2 hours to let the cream set.
Step 5
Place the halved cherries on the cake and pour warm jelly over them. I used ready-made jelly from a packet, but you can also make it from scratch.
Step 6
Place the finished cake in the refrigerator until completely set.
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