No-bake cheesecake
Origin of the recipe
The history of cheesecake dates back to ancient times. Originally, cheesecake was a casserole made from soft cheese, honey, and flour. The ancient Greeks served it to wedding guests and presented it to athletes at the Olympics. The recipe was later adopted in Western Europe, where it was repeatedly modified, adding milk, eggs, and spices.
What do you need for cooking?
Ingredients
-
Butter
-
Cottage cheese
-
Sugar cookies
-
Condensed milk
-
Lemon juice
-
Vanillin
-
Cream thickener
Kitchen utensils
- Bowl 2 pcs.
- Baking paper
- Mixer or whisk
- Blender
- 24 cm baking pan
No-bake cheesecake is a popular dessert recipe, delicate and just the right amount of sweet. We suggest making it at home – it's simple and delicious!
Step-by-step recipe
Step 1:
Grind the cookies in a blender.
Step 2:
Add melted butter to the crumbled cookies and mix well until all the butter is absorbed into the cookies.
Step 3:
Take a baking pan and line the bottom with baking paper.
Step 4:
Spread the prepared crumb mixture evenly into the mold and press firmly. Freeze the mold for 15 minutes.
Step 5:
In a bowl, mix together cream cheese, cream thickener, condensed milk, lemon juice and vanilla with a mixer until smooth.
Step 6:
Spread the curd mixture into the pan over the compacted crumb topping and smooth it out. Cover the cheesecake with plastic wrap or a lid and refrigerate for 3-4 hours.
Step 7:
Before serving, garnish with berries, fruit pieces, and fresh mint leaves.
Cooking tips
The cookies for the base should be dry and sweet, without strong additional flavors. "Yubileinoe" or "Sakharnoe" cookies are suitable. They must be ground very finely; any cookie pieces will easily crumble and break the cheesecake base.
For the filling, you can use: mascarpone, thick homemade sour cream with 30% fat content (or higher), or sweet packaged cream cheese (for example, "Omichka").
When preparing the base, butter can be replaced with milk - you will get a less fatty version.
