Raspberry Cheesecake with Cottage Cheese
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
It's better to make this cheesecake in a springform pan; you won't be able to get it out of a regular one, and cutting a cold cheesecake in its mold is a questionable pleasure.
Ingredients
- Cottage cheese - 14.1 oz
- Cream - 7.1 oz
- Gelatin - to taste
- Vanillin - to taste
- Sugar - to taste
- Butter - 6.3 oz
- Cookie - 14.1 oz
- Raspberry leaves - to taste
Step by Step guide
Step 1
Dissolve the gelatin in the amount of water specified on the package and let it swell for 30 minutes.
Step 2
Crush the cookies into crumbs, mix with softened butter, and stir well. Press into the bottom of the pan and compact it firmly. Place in the refrigerator while preparing the cottage cheese mixture.
Step 3
Stir the gelatin to prevent it from sticking to the spoon and the bottom of the container, then place it over heat. Heat without boiling, stirring until the gelatin is completely dissolved. Allow to cool to a warm state.
Step 4
Whip the sugar, cream, and a pinch of vanillin until the sugar is dissolved. Add the cottage cheese and mix until smooth, then add the berries. Finally, fold the cooled gelatin into the cottage cheese cream.
Step 5
Pour the cottage cheese cream over the base in the pan and refrigerate the cheesecake for 2 hours to set.
Step 6
Optionally, top with raspberries.
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