Cheesecake without baking with cheese and biscuits
Cooking time240 min
Creamy cheesecake with sesame biscuits - simply delicious! Dessert is just amazing. The recipe simple to handle even for an inexperienced cook. The cake is made quickly, not counting time for cooling. The result is an incredibly tender, flavorful, easy, refreshing summer treat. Help yourself!
For more lush stuffing cream is better to mix separately in a solid foam and then mix with cottage cheese. I needed a more dense consistency, so I take it with cream whipped together with the cheese mass
I advise you to take a cracker with sesame seeds dessert takes on new dimensions of taste.
I didn't put gelatin in the filling, because I wanted to get a cake similar in taste and texture to ice cream. So after 2 hours in the refrigerator I set it for 25 minutes in the freezer. Cut chilled cheesecake. While laid out on the plates, it thawed, but the form is not lost. If you want a more structured filling, add the cream cheese 15 g dissolved in a water bath gelatin.
Decorate the dessert can not only berries and grated chocolate, jam, fruit slices.
Measure out the ingredients list. You will need a cracker, preferably with sesame seeds. To replace it you can use any shortbread. For example, oatmeal, plain square biscuits with flavor of baked milk, and sugar. Also, take cream 33% fat soft cheese or cottage cheese cream cheese, fresh raspberries, high-quality butter.
Cracker crush sand crumbs with a blender. If you don't have a blender, put it in a thick baggie and go over it with a rolling pin.
Remove from the refrigerator butter. Cut it into small cubes.
In a container pour the crumb of pastry and add slices of butter. Mash with your hands. You should get a fluffy moist crumb.
What is the capacity for a cake you can use? Take a round detachable shape with a diameter of 20-22 see Cover with cling film is not necessary. You can also use an enamel bowl, silicone, plastic form or to decompose the dessert portion kremanku. Lay it in the crumbs, spread on the bottom and the sides, tamp it well with your hands or a spoon. Put in the freezer for 10-15 minutes.
Prepare the cream. If you are using a soft cheese, whip it with a blender until a homogeneous smooth mass. Cheese cream cheese, grind is not necessary, it and so has a smooth structure. Put it in a container, combine powdered sugar, vanilla sugar. Pour the lemon juice and stir until smooth. Vanilla sugar can replace vanilla (on the tip of a knife). It is important to remember that if you overdo the amount of vanilla, the taste of the dessert will taste bitter.
To the cream add the cold heavy cream. Whisk all with a mixer until fluffy state. Should get a homogeneous mass in consistency resembles thick cream.
Put the filling chilled in the freezer cake. Smooth the surface with a silicone spatula. Put the cheesecake in the fridge for 3-4 hours. Then you can send it for 25 minutes in the freezer.