Cottage Cheesecake with Marshmallows (No Baking)

Curd cheesecake without baking and ... without gelatin! Marshmallow will act as a thickener.

Ingredients

• For the base:
• Shortbread cookies - 350 g
• Butter - 120 g
• Sour cream - 30 g
• For curd cream:
• Curd - 600 g
• Sour cream - 300 g
• Mashmallow - 400 g
• Lemon juice - 1 tbsp. a spoon
• or apple cider vinegar - 1 teaspoon
• For jelly:
• Blueberry jam - 2 tbsp. spoons
• Water - 300 ml
• Instant gelatin - 15 g
• Sugar - to taste
• Citric acid - to taste

Directions

1. For the base of the cheesecake, we will use shortbread cookies. We will need 350 g of shortbread type "baked milk". It must be crushed with a blender or rolling pin into small crumbs.
2. We will use 120 g of butter as a "fastener" for cookies. It must be melted in the microwave or in a water bath and mixed with crumbs.
3. Add 30 g of sour cream there - this is about 2 tbsp. spoons. Mix everything well, first with a spoon, and then with your hands. The mass should gather well in a lump.
4. For the cheesecake, we need a detachable form - there is no way without it. The diameter of my form is 23 cm. I lined it with parchment paper, although this is not necessary.
5. We spread cookies with butter in a mold, form the bottom and sides, i.e. making the base for the cheesecake. You should get an impromptu "bowl".
6. We use cottage cheese, sour cream and marshmallows as a filler. Beat cottage cheese and sour cream in a blender until a homogeneous paste-like mass.
7. Marshmallows need to be warmed up. You can use either a water bath or microwave. The marshmallow should double in size, become soft and warm. I used the microwave. Marshmallows were heated for 2.5 minutes at a power of 700 watts.
8. Add the curd mixture to the marshmallows and stir. You will also need 1 tbsp. a spoonful of lemon juice, but I did not have it, and I added 1 teaspoon of apple cider vinegar. Mix well again, you can even beat with a mixer.
9. Pour the resulting curd cream into the prepared form.
10. Place the cheesecake in the refrigerator for 3-4 hours.
11. Since my sides of the mold are higher than the curd cream, I decided to fill the free space with jelly and thus decorate the cake.
12. I made the jelly myself - from blueberry jam, but you can use ready-made jelly in bags, which is sold in stores.
13. In order to make jelly on our own, we need gelatin and some kind of base. As a base, any fruit juice without pulp, fruit tea or compote is suitable. I used 2 tbsp. spoons of blueberry jam and 250 g of water - boiled everything well, added sugar and citric acid to taste. Since I used jam, and still there was an extra cake, I strained everything through cheesecloth (you can use a strainer).
14. Pour a bag of gelatin (15 g) into a bowl and pour 50 ml of cold boiled water. Let stand for 5 minutes so that the gelatin swells.
15. We send the swollen gelatin to a hot jelly base, the temperature of which should be 80-90 degrees, and mix well. Cool down to room temperature.
16. When the top layer of curd cream has already slightly set, pour the cooled jelly. We send it to the refrigerator to harden for 1-1.5 hours.
17. When the cheesecake without baking is ready, cut off the protruding sides with a regular knife or a pizza cutter.
18. In order to remove the cheesecake from the mold, you need to lower it for a few seconds in hot water - then the cookie base will melt slightly and separate well from the mold.
19. Cheesecake with cottage cheese and marshmallows is ready.
20. Enjoy your meal!