Cottage Cheesecake with Orange Jelly (no bake)

Cakes 263 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Cottage Cheesecake with Orange Jelly (no bake)
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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To enjoy cheesecake, it is not at all necessary to buy expensive cream cheese and study a complex process that requires compliance with temperature conditions. Cheesecake according to this recipe is prepared without baking - with gelatin. And instead of cream cheese, cottage cheese and sour cream are used. Decorate this festive cheesecake with fresh orange jelly, which compensates for the sweet curd layer.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Cookies are best used shortbread.
  3. Divide 20 g of gelatin into 2 parts - 15 g and 5 g. Pour 15 g of gelatin with 30 ml of water, and 5 g with 20 ml of water. Leave for 10-15 minutes to swell.
  4. Break the cookies into large pieces and place in a blender bowl. Crush cookies into small crumbs.
  5. Melt the butter and pour over the cookies.
  6. Beat the butter with cookies for 10-15 seconds.
  7. It turns out a soft, plastic mass, from which the base is easily formed.
  8. Place a detachable form with a diameter of 17-18 cm on a plank or a flat surface of a plate. Pour the shortcrust into the mold and use a spatula to spread it all over the bottom, forming the base of the cheesecake.
  9. Place the mold in the refrigerator for 30 minutes.
  10. Meanwhile, the gelatin has swollen.
  11. Microwave most of the gelatin for 10-12 seconds. The water will warm up slightly and the gelatin granules will completely dissolve.
  12. Let the melted gelatin cool.
  13. Combine sugar, vanilla sugar, cottage cheese and sour cream in a deep bowl. With an immersion blender, grind everything into a homogeneous mass.
  14. Pour the melted cooled gelatin into the curd-sour cream mixture. Blend again with an immersion blender.
  15. Pour the curd mixture into the mold on the sand base. Place the mold in the refrigerator for 1-2 hours to set the jelly.
  16. Cut off a few circles of orange and free them from the seeds and peel - they will be needed to decorate the cake.
  17. Squeeze the juice from the remaining oranges. You will get about 200-250 ml of juice.
  18. Heat the remaining gelatin in the microwave for 5-10 seconds and pour into the orange juice. Stir and chill.
  19. Lay orange slices on the frozen curd layer. Gently pour the cooled orange juice and gelatin mixture over the top. Put the cheesecake pan back in the fridge for 1 hour.
  20. After 1 hour, carefully transfer the cheesecake to a serving platter and remove from the mold.
  21. Light, healthy and bright curd cheesecake with orange jelly is ready.
  22. Next time I will not add orange slices to orange jelly. This does not affect the appearance, since the jelly turns out to be opaque and they are almost invisible, but when cutting the cheesecake, they interfere.
  23. Orange jelly gives the cheesecake an appetizing appearance, light citrus sourness, pleasant aroma and bright taste. It also makes it a New Year's dessert, since citrus fruits are the New Year!
  24. The curd layer turned out to be moderately stable, soft, and not "oak". I recommend not adding more gelatin, but using the amount indicated in the recipe.

Cottage Cheesecake with Orange Jelly (no bake)



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

To enjoy cheesecake, it is not at all necessary to buy expensive cream cheese and study a complex process that requires compliance with temperature conditions. Cheesecake according to this recipe is prepared without baking - with gelatin. And instead of cream cheese, cottage cheese and sour cream are used. Decorate this festive cheesecake with fresh orange jelly, which compensates for the sweet curd layer.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Cookies are best used shortbread.
  3. Divide 20 g of gelatin into 2 parts - 15 g and 5 g. Pour 15 g of gelatin with 30 ml of water, and 5 g with 20 ml of water. Leave for 10-15 minutes to swell.
  4. Break the cookies into large pieces and place in a blender bowl. Crush cookies into small crumbs.
  5. Melt the butter and pour over the cookies.
  6. Beat the butter with cookies for 10-15 seconds.
  7. It turns out a soft, plastic mass, from which the base is easily formed.
  8. Place a detachable form with a diameter of 17-18 cm on a plank or a flat surface of a plate. Pour the shortcrust into the mold and use a spatula to spread it all over the bottom, forming the base of the cheesecake.
  9. Place the mold in the refrigerator for 30 minutes.
  10. Meanwhile, the gelatin has swollen.
  11. Microwave most of the gelatin for 10-12 seconds. The water will warm up slightly and the gelatin granules will completely dissolve.
  12. Let the melted gelatin cool.
  13. Combine sugar, vanilla sugar, cottage cheese and sour cream in a deep bowl. With an immersion blender, grind everything into a homogeneous mass.
  14. Pour the melted cooled gelatin into the curd-sour cream mixture. Blend again with an immersion blender.
  15. Pour the curd mixture into the mold on the sand base. Place the mold in the refrigerator for 1-2 hours to set the jelly.
  16. Cut off a few circles of orange and free them from the seeds and peel - they will be needed to decorate the cake.
  17. Squeeze the juice from the remaining oranges. You will get about 200-250 ml of juice.
  18. Heat the remaining gelatin in the microwave for 5-10 seconds and pour into the orange juice. Stir and chill.
  19. Lay orange slices on the frozen curd layer. Gently pour the cooled orange juice and gelatin mixture over the top. Put the cheesecake pan back in the fridge for 1 hour.
  20. After 1 hour, carefully transfer the cheesecake to a serving platter and remove from the mold.
  21. Light, healthy and bright curd cheesecake with orange jelly is ready.
  22. Next time I will not add orange slices to orange jelly. This does not affect the appearance, since the jelly turns out to be opaque and they are almost invisible, but when cutting the cheesecake, they interfere.
  23. Orange jelly gives the cheesecake an appetizing appearance, light citrus sourness, pleasant aroma and bright taste. It also makes it a New Year's dessert, since citrus fruits are the New Year!
  24. The curd layer turned out to be moderately stable, soft, and not "oak". I recommend not adding more gelatin, but using the amount indicated in the recipe.

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