Description

Homemade cheesecake with cottage cheese and jelly- a simple but beautiful and tasty interpretation of the traditional American dessert, a kind of cheesecake "a la rus", which is easy and quick to prepare at home.

In general, cottage cheese dishes are very typical for Russian cuisine. Therefore, it is not surprising that the recipes of other peoples in which soft cheese, we adapt as much as possible to our tastes and preferences, replacing cheese with cottage cheese. This is both more familiar and cheaper, and even more. taste usually no worse than the original.

To make sure of this, prepare an amazingly delicious and elegant cheesecake from cottage cheese, jelly and berries according to our recipe with step by step photos. For dessert, it is better to take bold homemade cottage cheese(18% fat and more)... However, if you do not have the opportunity to buy just such, take a less fatty one (5% -9%). You can take any berries and / or fruits of your choice, both fresh and canned are suitable. And for jelly, take only fresh gelatin, since the old one can ruin the dish.

If everything is clear, let's start cooking!

Ingredients

• 
  (1/2 tbsp.)
• 
  (700 g)
• 
  (150 g)
• 
  (1 tbsp.)
• 
  (5 pieces.)
• 
  (5 pieces.)
• 
  (1/3 st.)
• 
  (1/2 tbsp.)
• 
  (2 tbsp. L.)
• 
  (3 tbsp.)

Cooking steps

We put all the necessary ingredients on the table.



We take 700 g of cottage cheese, pour 100 g of sour cream into it and interrupt with a blender into a homogeneous elastic mass without lumps.



In 5 testicles, separate the whites from the yolks and beat the first and a half glasses of granulated sugar with a mixer into a tight foam. Then, in the specified sequence, add the following ingredients to them: first, half a glass of sifted wheat flour, then 5 yolks, followed by half a glass vegetable oil... We knead everything. Pour part of the resulting mass into a mold with high sides (at least 6 cm). You should get a layer up to 5 mm high.



What remains, mix with curd whipped with sour cream. Add a pinch of salt, half a glass of granulated sugar, a third of a glass of milk and a little vanillin (to taste). We mix all this with a mixer, and then very carefully distribute it over the baking dish on top of the previous layer, which will certainly protrude along the edges (it will not work otherwise). Please note that the cheesecake mold must be placed in a container of water (as in the photo) to create a water bath, otherwise the dessert may crack during baking.



We put both forms in an oven heated to 180-200 degrees for at least 40 minutes, or even for an hour. During baking curd cheesecake will rise, and in the end it will acquire a golden brown color. After that, the oven must be turned off, and the cheesecake must be removed, greased with a mixture of 50 g sour cream and 2 tbsp. l. granulated sugar, and then send back to the oven to cool with it.



When it has completely cooled down, remove the cheesecake from the oven and decorate the top with any berries and / or fruits pre-blanched in 2 glasses sugar syrup... After blanching, do not pour out the syrup, but combine it with 2 tbsp., Dissolved in a glass of cold boiled water. l. gelatin to make a jelly (gelatin must be allowed to swell, and then heated to 70-80 degrees so that it completely dissolves, and only after that add to the syrup). Pour this jelly into our curd and berry cheesecake and send it to the refrigerator for several hours (best for the whole night), and then serve it to the table.



Enjoy your tea!

dry biscuits - 400 g

butter 125 g

juice of one orange -130-150 ml

cheese "Quark", if not "Mascarpone" or "Philadelphia" - 500 g

cream fat content 35% - 400 g

gelatin - 8 leaves

vanilla sugar or vanilla extract as desired to taste

green tropical fruit jelly - 1 pack with 2 sachets

strawberries for decoration - how much is required

Cooking process:

How to make cheesecake without baking

Let's prepare our ingredients.

Cover the bottom of the split form parchment paper... I have a shape of 26 cm.

Preparing the base for the cake.

We put the cookies in a plastic bag, grind them with a rolling pin into not too small crumbs. You can mince or punch in a blender, but I don't like crumb that is too chopped.

We squeeze juice from an orange through a special device or by hand.

Pour cookie crumbs into a deep bowl, add melted butter in the microwave or in a saucepan on the stove.

Rub the crumb with butter with our hands. At first, you get an oily crumb. Then pour in the orange juice and stir until soft. In the preparation of the base in the recipe, juice is generally not included, but I tried adding it, and I really liked it. So, it's up to you to add or not.

We transfer the mass to the prepared form.

Distribute in an even layer with a spoon and tamp. We place the form with the base in the refrigerator for 40 minutes or an hour.

Meanwhile, cut the gelatin into pieces with scissors, soak in half a glass of cold water.

While the gelatin swells, let's do a cheese-cream soufflé. To do this, first whisk the cream with a few drops of lemon juice. Continuing to beat, add a little sugar. Beat until thick.

Add the cream cheese to the whipped cream. First, one packet, mix with a spoon, then another.

Once mixed, add the gelatin dissolved in a water bath. Beat at low speed with a mixer until smooth.

We take out a form with a frozen base of cookies from the refrigerator, put the cheese-cream mass on top. Align evenly with a spoon.

We send it to the refrigerator for solidification. If you need it faster, then put it in the freezer. Care must be taken not to freeze.

Cooking jelly. Pour the jelly from the bag into the container.

Pour only half of the water according to the instructions. That is, one bag needs 500 ml of water, which means we take only 250. Therefore, we take 500 ml for two bags. hot water about 60-70 degrees. Pour into a container with jelly. Stir until the jelly is completely dissolved.

Leave to cool at room temperature. We take the frozen cheesecake out of the refrigerator and pour the jelly on top. Place in the refrigerator for solidification.
Before serving, quickly decorate with fresh fruits and berries.

Simple and delicious cheesecake without baking ready!

Bon Appetit!

Cheesecake ( cheese cake) Is a very popular treat. Even though it's a cake, you don't always need an oven to make it. American cheesecake is certainly baked, but the British came up with the idea of ​​adding to curd filling gelatin. This resulted in a no-bake cheesecake made from both cream cheese, and from ordinary cottage cheese.

Though cheese cake it is quite feasible to cook from cream cheese and from fermented milk cottage cheese (both products in English are called with the same word "cheese"), but it is better to take mascarpone, and if you use cottage cheese, then soft and fatty without grains and grains.

To prepare the classic version of the dessert without the use of heat treatment, the kitchen must have:

• 400 g of shortbread cookies;
• 155 g butter;
• 620 g cream cheese (or cottage cheese);
• 500 ml cream;
• 155 g icing sugar;
• 100 ml of water;
• 100 ml of milk;
• 24 g of gelatin.

Cooking in steps:

1. Grind the cookies to small grains, to which add the melted butter. You can quickly carry out such a manipulation using a blender or walking over the liver with a rolling pin. In the first case, it is more effective. Seal the oiled crumb in a detachable form.
2. Foam the cheese, sweet powder and cream until the mixture is as homogeneous as possible.
3. Pour water into a small container with gelatin. Heat the milk until hot, not allowing it to boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
4. Put the dissolved gelatin into the whipped cream cheese and beat well again so that the gelling component does not settle to the bottom.
5. Transfer the soufflé to a mold and let it cool quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice jelly, and chocolate icing, garnish with berries, chocolate or coconut.

Curd dessert with cookies

It is not difficult to make a curd cheesecake without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and put them on the refrigerator shelf.

To do this, to the disgrace of a simple dessert, you need to take:

• 400 g of cottage cheese;
• 320 ml sour cream;
• 255 g icing sugar;
• 4 g vanilla powder;
• 4 yolks;
• 42 g of gelatin;
• 250 g crumbs of shortbread cookies;
• any berries for decoration.

Cooking steps:

1. Grind sour milk cheese with yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products well, then pour in the gelatin dissolved in water (or milk).
2. Press well at the bottom of the mold sand crumbs, put on top curd soufflé... After that, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Garnish with whole berries before serving.

With the addition of strawberries

The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert delicious and spectacular.

• 1 ready biscuit cake;
• 300-400 g of fresh strawberries;
• 500 g cream cheese;
• 220 ml cream;
• 155 g icing sugar;
• 21 g gelatin.

How to Harvest Strawberry Cheesecake:

1. Make cream cheese soufflé. Bring the cream with powdered sugar to the state of a weightless delicate cloud, add the gelatin dissolved according to the recommendations given on the package and beat again.
2. Wash and dry the strawberries. The number of berries, which is enough to arrange around the circumference of the shape, cut in half. Cut the rest of the strawberries into medium cubes.
3. Put a few tablespoons of the cream in a separate bowl, and add diced strawberries to the larger part and mix.
4. Lay the finished biscuit cake on the bottom of the split form, cutting it with a knife, if it is a little larger. Around the perimeter, smear the cake with a part of the set aside cream and set the halves of the berries on it, with slices to the walls of the mold. Fill the mold with the bulk of the curd soufflé with strawberries.
5. Top with the remaining cream without berries from a bowl. So the surface of the dessert will be perfectly flat. After stabilization, gently remove the dessert from the mold, revealing a beautiful side.

Banana treat

Banana- curd dessert cooking is very simple, especially if you use the help of a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this delicacy will be as follows:

• 365 g sugar cookies;
• 130 g butter;
• 460 g non-grained cottage cheese;
• 3 medium bananas;
• Art. cream;
• 50 g icing sugar;
• 15 g vanilla-flavored sugar;
• 25 ml lemon juice;
• 28 g of instant gelatin granules.

We act step by step:

1. Make a sweet base for the cake out of cookies and butter, similar to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and crush them into a mold with a potato machine.
2. After that, the peeled banana fruits are sent to the blender. To prevent them from darkening, they need to be sprinkled with lemon juice.
3. Put cottage cheese with mashed bananas, pour in cream, sift icing sugar and vanilla-flavored sugar. After working with a blender for a few minutes, mix everything.
4. Introduce prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and send it to the cold to stabilize and harden. In order for the gelatin to be evenly distributed in the soufflé and not to solidify in separate clots, all products should be no colder than room temperature.
5. Garnish with banana slices, chocolate chips, or other toppings before serving.

Chocolate cheesecake

Delicate curd dessert with a velvety chocolate flavor is prepared from the following set of products:

• 310 g of cookies (shortbread, as in the previous versions);
• 110 g butter;
• 34 g cocoa;
• 600 g of any cream cheese;
• 150 g milk chocolate;
• 100 g of dark bitter chocolate;
• 50 g white chocolate;
• 100 g icing sugar;
• 30-40 ml of cream or milk.

Manufacturing technology:

1. Finish the cookies into crumbs by adding cocoa powder and butter in succession. Make a base from this mixture - an interlayer of compacted oiled crumb.
2. Beat the cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. Add cheese to the liquid chocolate in a tablespoon. Mix.
3. Transfer the chocolate-curd filling to the base cake, smooth and send in the cold for two hours.
4. Prepare the icing from the remaining chocolate (milk and dark) by melting this product together with the milk. Cover the frozen cream on top with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. After the glaze has set chocolate cheesecake ready.

Condensed milk

Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult thing in the cooking process will be to wait until the cream has solidified.

For the base and curd soufflé, you need to take:

• 370 g of boiled condensed milk;
• 300 g fat cottage cheese;
• 100 ml cream;
• 30 g of instant granular gelatin;
• 310 g shortbread cookies;
• 150 g melted butter.

Cooking instructions:

1. Using the shortbread cookie crumbs combined with butter, form the base of the dessert. To do this, distribute and tamp the oil crumbs along the bottom and sides of the baking dish, put it in the refrigerator to freeze.
2. Put cottage cheese, condensed milk and cream in a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
3. Transfer the resulting cream soufflé to the frozen biscuit base, smooth and send back to the refrigerator to stabilize and solidify. This will take an average of 3 hours.

No baked mascarpone cheesecake

Mascarpone - tender cheese, which is prepared by curdling cream. This product has found its wide application in cooking, including for the preparation of cheesecakes.

In this case, the following components are required:

• 300 g brittle shortbread cookies;
• 150 g butter;
• 500 g mascarpone cheese;
• 200 ml heavy cream (from 30%);
• 150 g icing sugar;
• 100 ml of cold water;
• 21 g edible gelatin.

Unbaked cheesecake with mascarpone step by step:

1. Pour edible gelatin with water and set aside for swelling according to the method of application indicated on the package.
2. Turn the cookies into fine sand, mix them with melted butter. The resulting crumbly mixture, similar to wet sand, is tamped in a dense layer at the bottom of a split form. Put in the cold.
3. Whisk the chilled cream with powdered sugar together with a mixer into a fluffy mass. Add mascarpone to them. Mix.
4. Warm up gelatin in microwave oven or steamed so that it completely dissolves, and then inject it into the cream in a thin stream.
5. After that, coat the frozen crumbs with cream. Move to refrigerator for a few hours or better until the next day.

The original recipe with marshmallows

In this formulation, the stabilization of the cream is due to the chewing marshmallow, not gelatin. Thanks to this, the soufflé turns out to be unusually airy and tasty, even the most ardent opponents of cottage cheese will swallow it for a sweet soul.

The proportions of the components required for the dessert will be as follows:

• 300 g shortbread cookies;
• 115 g melted butter;
• 500 g of tender non-acidic cottage cheese;
• 400 g white marshmallows marshmallows;
• 200 g of fatty sour cream;
• 50 g icing sugar;
• 20 ml lemon juice;
• 50 ml of thick concentrated berry syrup.

Dessert creation progress:

1. Crush the cookies into small crumbs in any available way (with a rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
2. The result should be a mass that resembles wet sand. Trample it tightly around the perimeter (bottom and walls) in a shape of 22 cm in diameter. Further - cooling in the refrigerator for 20-30 minutes.
3. Grind cottage cheese, sour cream and sugar powder with an immersion blender into a homogeneous creamy mass.
4. Warm up the marshmallow in the microwave until it doubles in volume and soft. Combine cottage cheese, marshmallows and lemon juice... Beat the resulting mass well.
5. Place the soufflé on the base and level the surface. From the top, in a spiral from the center to the edge, use a syringe or pipette to make a path of syrup droplets. Then, with a toothpick, draw the same spiral, passing through the center of each droplet. Remove the cheesecake overnight in the refrigerator to solidify the soufflé.

Whip up raspberry dessert

This raspberry cheesecake, although it consists of three layers (biscuit crust, curd soufflé and raspberry jelly), is prepared quite quickly due to the fact that the layers are sent to the freezer for stabilization and hardening. Another peculiarity of the recipe is that the biscuit cheesecake is usually made from shortbread, and here they use an oatmeal delicacy.

In the cooking process, the following are used:

• 300-340 g of oatmeal cookies;
• 200 g soft butter;
• 500 g of cottage cheese;
• 300 g raspberries;
• 20 g vanilla sugar;
• 125 g sugar;
• 200 ml sour cream;
• 24 g edible gelatin;
• 100 ml of ice water;
• packaging of raspberry jelly and raspberries for decoration.

We cook as follows:

1. In the kitchen food processor, kill oat baked goods with butter until crumbs, which are spread over the bottom of the cake container, tamp. Send in the freezer for 10 minutes.
2. Use a blender to turn half of the raspberries together with cottage cheese, sour cream and sugar (including vanilla) into a creamy paste. Pour in the loosened gelatin and evenly distribute it with a rotating motion with a spoon or spatula.
3. On top of the layer of oat crumbs, transfer half of the soufflé, onto it the remaining raspberries, and on top - again curd cream... Send everything in the freezer for 20 minutes.
4. On top of the set cream, spread the berries for decoration and pour raspberry jelly on top, then - the refrigerator. The cheesecake can be served immediately after setting.

Finally, one trick will be very useful to many housewives, which will help you easily remove any cheesecake without baking from the mold, without separating it from the walls with a knife. For a few minutes, the dish with the dessert should be wrapped with a terry towel dipped in hot water, and the cake will easily come off the walls.

The most delicious cheesecakes are made with jelly!

Basic principles of making cheesecake with jelly

Delicate and delicious cheesecake with jelly will turn out when you thoroughly grind the cottage cheese. Then the dessert will come out airy and without lumps. The classic cheesecake needs to be baked in the oven, but to save time, resources, and when there is no oven in the house, you can make a cheesecake with gelatin. It is also called "lazy cheesecake". For the base of the sweet cake, use shortbread, but if there is some other kind in the house, then you can take that too. Cheesecake with jelly is decorated with fruits, nuts, chocolate or coconut sprinkles, as well as layers of multi-colored jelly.

Easy and quick cheesecake recipe

This is the simplest no-bake cheesecake recipe that will delight all family members, without exception.

Ingredients:

biscuits, preferably shortbread - 250 g;

cottage cheese - 170 g;

butter - 200 g;

sour cream - 400 g;

sugar - 100 g;

agar-agar or gelatin - 15 g;

vanilla sugar - 10 g;

half a lemon;

fruit jelly- 1 pack.

Cooking method:

First, crush the cookies with a blender or rolling pin. Melt a little butter and add to the sweet cookie crumb, mix well to make a kind of dough.

Prepare the gelatin. It needs to be filled cold water and leave to swell in a dark place.

Now important point- you need to grate very well, grate through a sieve or beat the cottage cheese with a blender. It should turn out tender, without lumps. Now add sugar, juice from half a lemon, sour cream, vanilla sugar to it and beat very well.

If the gelatin has swollen and lumps are gone, then you can immediately add it to the curd, if not, then dissolve it a little on a steam bath and then just combine it with the curd mass.

Now you need to prepare the cheesecake container. Better if it is something with removable walls. Put a layer on the bottom, pour all the curd mixture on top. Send the cake to the refrigerator.

In the meantime, prepare your fruit jelly as directed on the package. Take out the cheesecake and pour over the fruit jelly liberally. Send the curd treat to the refrigerator again. This time - until the jelly solidifies completely.

Cherry cheesecake "Fresh breeze"

You will need cherries for this recipe. If this is summer, then there will be no problems, if you cook in autumn or winter, then you can buy frozen berries. This dessert turns out to be light, tender, like a fresh breeze.

Ingredients:

shortbread cookies - 100 g;

cottage cheese - 500 g;

butter - 50 g;

cherry berries - 250 g;

sugar - 100 g;

gelatin - 25 g;

cream 15-20% - 120 g;

cinnamon - 1 tsp

Preparation:

Everything is traditional for this type of dessert: chop shortbread cookies and mix with butter. Grind the cottage cheese and add sugar.

Next stage - cherry jelly... Dissolve gelatin in a small amount of water. Add literally 20-30 ml of hot water there and stir the solution in a water bath. When the gelatin has completely dissolved, the mixture must be removed from the steam bath and added Cherry juice... Now you need to beat half of the gelatinous mass, cottage cheese and cream.

Now it remains to combine the ingredients: put the mass of cookies on the bottom of the form, then fill it with curd mass and send it to the refrigerator for a while. As soon as you notice that the cheesecake has frozen a little, you can put the cherries on it and pour cherry jelly on top. Then feel free to send the dessert to the refrigerator for at least 4-5 hours.

Cheesecake with sea buckthorn jelly

This dessert is for everybody ... lover of sea buckthorn and ginger. The taste is spicy and very unusual. The dessert also has an unusual serving for a cheesecake with jelly.

Ingredients:

gingerbread cookies (you can take gingerbread) - 100 g;

sweet curd cheeses - 6 pcs.;

sugar - 200 gr;

orange - 1 pc.;

sea ​​buckthorn - 0.5 l;

cinnamon stick;

gelatin - 25 g.

Cooking method:

First, you need to puree the sea buckthorn berries in a blender, and then grind through a sieve. Pour the sea buckthorn mass with water, add sugar and cinnamon, boil a little and let cool. Now crumble the cookies to a fine dispersion and then make gelatin. It must be poured with cold water, allowed to swell, and then heated in a steam bath until the lumps disappear completely. Now add the gelatin to the sea buckthorn broth, stir and set aside. Take care of an orange. It must be thoroughly washed, with a grater, remove the zest from it and add shavings to the sweet curds.

Take beautiful glasses and start serving: lay out a layer of orange-curd mass, then crumb on top gingerbread cookie, then curd again and pour it all over abundantly with sea buckthorn jelly. Send it to the refrigerator for a short time so that the jelly just solidifies. The presentation of the cheesecake turns out to be bright and original.

Cheesecake with jelly and mascarpone cheese

The dessert turns out to be very tender if you use mascarpone cheese instead of cottage cheese.

Ingredients:

chocolate cookies - 300 g;

butter - 150 g;

mascarpone cheese - 400 g;

heavy cream - 300 g;

gelatin - 25 g;

icing sugar - 100 g;

strawberries - 6 pcs.;

kiwi, tangerine - 1 pc each;

any fruit jelly - 1 pack.

Cooking method:

Grind the chocolate chip, add the melted butter, stir, and place on the bottom of the split-sided mold. Refrigerate for about 15-20 minutes.

Prepare a thickener: Cover with cold water and leave in a dark place for 15 minutes.

Whisk the cream, icing sugar and mascarpone with a blender. Heat the gelatin a little on a steam bath and mix with the cream cheese mass.

Now remove the cookie base from the refrigerator and pour the mixture into it. Flatten it well and refrigerate. Two or three hours will be enough.

Next, let's prepare the fruit. Peel the tangerine and cut it into slices. Take a strawberry, cut it into several slices to the tail, that is, do not cut it completely. Cut the kiwi into circles and you can cut flowers from them using the form.

Dilute the fruit jelly as directed on the package. Take out the cheesecake, arrange the fruit nicely and pour over the jelly. Send it back to the refrigerator until it hardens completely. Cheesecake with jelly and mascarpone will be fully cooked in about 30 minutes!

Blueberry Nights Recipe

The cheesecake comes with ricotta and blueberry jam. Real jam!

Ingredients:

ricotta - 450 g;

cookies - 250 g;

butter - 170 g;

sour cream - 200 g;

lime - 1 large;

cream 20% - 200 g;

blueberry jam - 450 g;

sugar - 170 g;

gelatin - 4 tsp

Cooking method:

Grind cookies to medium crumbs, add butter, mix thoroughly and lay out on the bottom of the mold, not forgetting to make a board. We send the form to the refrigerator.

Prepare gelatin by first pouring it with cold water and then heating it in a water bath.

Combine 50 g sugar, ricotta cheese, cream, sour cream and blueberry jam. Whisk well with a blender to form an airy mass. Then add a thickener to the mass.

We take out the form, put the ricotta mass on the cookies, decorate with blueberries and again - in the refrigerator. The cake is incredibly tender and insanely delicious!

Diet cheesecake recipe

This jelly cheesecake is perfect for people who are slimming or who are supposed to eat less sugar and fatty foods for their health.

Ingredients:

oat flakes- 60 g;

banana - 1 pc.;

whole grain flour- 60 g;

milk - 170 g;

gelatin - 25 g;

low-fat cottage cheese - 500 g;

low-calorie yogurt - 120 g;

sweetener - to taste;

strawberries - 200 g;

chocolate syrup - 15 ml.

Cooking method:

The basis of the cheesecake will be oatmeal. They need to be crushed with a blender, add puréed banana, mix well and transfer to a form, which must be covered with paper beforehand. Send the form to the oven, preheated to 190 degrees for 25 minutes. Make sure that the cake does not burn.

Soak 20 g of gelatin in milk, and when it swells a little, heat it over a fire, but do not bring it to a boil.

Combine cottage cheese, sweetener, yogurt in a separate bowl and beat well. Now slowly add the gelatin and stir as well.

Prepare strawberries: if it is frozen, then first you need to get it out and defrost it in a separate container, in Strawberry juice add the remaining 5 g of gelatin, leave to swell. In the meantime, grind the strawberries with a blender, add the sweetener, and then the gelatin and juice.

Lay out on a flake base curd mass and top with strawberry puree. Cover the base with plastic wrap and refrigerate overnight. In the morning, serve dessert for breakfast, sprinkled with chocolate syrup.

Take a close look at the packaging of vanillin and vanilla sugar. Vanillin needs very little. If you confuse these two ingredients, then the dessert will turn out to be bitter, and you can also get poisoned with vanilla.

To make the layer of jelly on top of the cheesecake thick, you need to use 2 or more packs of store-bought jelly. Also, don't pour it until the cheesecake has set, or the jelly will soak into the curd.

Sweet berry jelly cheesecake can be served with mint or green tea sugarless.

For perfect cake serving, with several beautiful layers of fruit and colorful jelly, it is better to use a form with removable sides.

For delicate desserts a la cheesecake, which are served in bowls or glasses, you can use Philadelphia cheese, mascarpone or ricotta.

A jelly-filled cheesecake base can be microwaved or steamed.

You can decorate a cheesecake with jelly with chocolate or honey cobwebs, fresh fruits and berries, mint leaves.

Be sure to keep the remains of the cake in the refrigerator, otherwise the jelly may melt and the cake will soften.

Bon cooking and appetite!

The most delicious cheesecakes are made with jelly!

Delicate and delicious cheesecake with jelly will turn out when you thoroughly grind the cottage cheese. Then the dessert will come out airy and without lumps. The classic cheesecake needs to be baked in the oven, but to save time, resources, and when there is no oven in the house, you can make a cheesecake with gelatin. It is also called "lazy cheesecake". For the base of the sweet cake, shortbread cookies are used, but if there is some other kind in the house, then you can take that too. Cheesecake with jelly is decorated with fruits, nuts, chocolate or coconut sprinkles, as well as layers of multi-colored jelly.

Easy and quick cheesecake recipe

This is the simplest no-bake cheesecake recipe that will delight all family members, without exception.

Ingredients:

biscuits, preferably shortbread - 250 g;

cottage cheese - 170 g;

butter - 200 g;

sour cream - 400 g;

sugar - 100 g;

agar-agar or gelatin - 15 g;

vanilla sugar - 10 g;

half a lemon;

fruit jelly - 1 pack

Cooking method:

First, crush the cookies with a blender or rolling pin. Melt a little butter and add to the sweet cookie crumb, mix well to make a kind of dough.

Prepare the gelatin. It must be filled with cold water and left to swell in a dark place.

Now the important point - you need to grate very well, grind through a sieve or beat the cottage cheese with a blender. It should turn out tender, without lumps. Now add sugar, juice from half a lemon, sour cream, vanilla sugar to it and beat very well.

If the gelatin has swollen and lumps are gone, then you can immediately add it to the curd, if not, then dissolve it a little on a steam bath and then just combine it with the curd mass.

Now you need to prepare the cheesecake container. Better if it is something with removable walls. Put a layer on the bottom, pour all the curd mixture on top. Send the cake to the refrigerator.

In the meantime, prepare your fruit jelly as directed on the package. Take out the cheesecake and pour over the fruit jelly liberally. Send the curd treat to the refrigerator again. This time - until the jelly solidifies completely.

Cherry cheesecake "Fresh breeze"

You will need cherries for this recipe. If this is summer, then there will be no problems, if you cook in autumn or winter, then you can buy frozen berries. This dessert turns out to be light, tender, like a fresh breeze.

Ingredients:

shortbread cookies - 100 g;

cottage cheese - 500 g;

butter - 50 g;

cherry berries - 250 g;

sugar - 100 g;

gelatin - 25 g;

cream 15-20% - 120 g;

cinnamon - 1 tsp

Preparation:

Everything is traditional for this type of dessert: chop shortbread cookies and mix with butter. Grind the cottage cheese and add sugar.

The next step is cherry jelly. Dissolve gelatin in a small amount of water. Add literally 20-30 ml of hot water there and stir the solution in a water bath. When the gelatin has completely dissolved, remove the mixture from the steam bath and add cherry juice. Now you need to beat half of the gelatinous mass, cottage cheese and cream.

Now it remains to combine the ingredients: put the mass of cookies on the bottom of the form, then fill it with curd mass and send it to the refrigerator for a while. As soon as you notice that the cheesecake has frozen a little, you can put the cherries on it and pour cherry jelly on top. Then feel free to send the dessert to the refrigerator for at least 4-5 hours.

Cheesecake with sea buckthorn jelly

This dessert is for everybody ... lover of sea buckthorn and ginger. The taste is spicy and very unusual. The dessert also has an unusual serving for a cheesecake with jelly.

Ingredients:

gingerbread cookies (you can take gingerbread) - 100 g;

sweet curd cheeses - 6 pcs.;

sugar - 200 gr;

orange - 1 pc.;

sea ​​buckthorn - 0.5 l;

cinnamon stick;

gelatin - 25 g.

Cooking method:

First, you need to puree the sea buckthorn berries in a blender, and then grind through a sieve. Pour the sea buckthorn mass with water, add sugar and cinnamon, boil a little and let cool. Now crumble the cookies to a fine dispersion and then make gelatin. It must be poured with cold water, allowed to swell, and then heated in a steam bath until the lumps disappear completely. Now add the gelatin to the sea buckthorn broth, stir and set aside. Take care of an orange. It must be thoroughly washed, with a grater, remove the zest from it and add shavings to the sweet curds.

Take beautiful glasses and start serving: lay out a layer of orange-curd mass, then a crumb of gingerbread on top, then curd again and pour all this abundantly with sea buckthorn jelly. Send it to the refrigerator for a short time so that the jelly just solidifies. The presentation of the cheesecake turns out to be bright and original.

Cheesecake with jelly and mascarpone cheese

The dessert turns out to be very tender if you use mascarpone cheese instead of cottage cheese.

Ingredients:

chocolate cookies - 300 g;

butter - 150 g;

mascarpone cheese - 400 g;

heavy cream - 300 g;

gelatin - 25 g;

icing sugar - 100 g;

strawberries - 6 pcs.;

kiwi, tangerine - 1 pc each;

any fruit jelly - 1 pack.

Cooking method:

Grind the chocolate chip, add the melted butter, stir, and place on the bottom of the split-sided mold. Refrigerate for about 15-20 minutes.

Prepare a thickener: Cover with cold water and leave in a dark place for 15 minutes.

Whisk the cream, icing sugar and mascarpone with a blender. Heat the gelatin a little on a steam bath and mix with the cream cheese mass.

Now remove the cookie base from the refrigerator and pour the mixture into it. Flatten it well and refrigerate. Two or three hours will be enough.

Next, let's prepare the fruit. Peel the tangerine and cut it into slices. Take a strawberry, cut it into several slices to the tail, that is, do not cut it completely. Cut the kiwi into circles and you can cut flowers from them using the form.

Dilute the fruit jelly as directed on the package. Take out the cheesecake, arrange the fruit nicely and pour over the jelly. Send it back to the refrigerator until it hardens completely. Cheesecake with jelly and mascarpone will be fully cooked in about 30 minutes!

Blueberry Nights Recipe

The cheesecake comes with ricotta and blueberry jam. Real jam!

Ingredients:

ricotta - 450 g;

cookies - 250 g;

butter - 170 g;

sour cream - 200 g;

lime - 1 large;

cream 20% - 200 g;

blueberry jam - 450 g;

sugar - 170 g;

gelatin - 4 tsp

Cooking method:

Grind cookies to medium crumbs, add butter, mix thoroughly and lay out on the bottom of the mold, not forgetting to make a board. We send the form to the refrigerator.

Prepare gelatin by first pouring it with cold water and then heating it in a water bath.

Combine 50 g sugar, ricotta cheese, cream, sour cream and blueberry jam. Whisk well with a blender to form an airy mass. Then add a thickener to the mass.

We take out the form, put the ricotta mass on the cookies, decorate with blueberries and again - in the refrigerator. The cake is incredibly tender and insanely delicious!

Diet cheesecake recipe

This jelly cheesecake is perfect for people who are slimming or who are supposed to eat less sugar and fatty foods for their health.

Ingredients:

oatmeal - 60 g;

banana - 1 pc.;

whole grain flour - 60 g;

milk - 170 g;

gelatin - 25 g;

low-fat cottage cheese - 500 g;

low-calorie yogurt - 120 g;

sweetener - to taste;

strawberries - 200 g;

chocolate syrup - 15 ml.

Cooking method:

The basis of the cheesecake will be oatmeal. They need to be crushed with a blender, add puréed banana, mix well and transfer to a form, which must be covered with paper beforehand. Send the form to the oven, preheated to 190 degrees for 25 minutes. Make sure that the cake does not burn.

Soak 20 g of gelatin in milk, and when it swells a little, heat it over a fire, but do not bring it to a boil.

Combine cottage cheese, sweetener, yogurt in a separate bowl and beat well. Now slowly add the gelatin and stir as well.

Prepare strawberries: if they are frozen, then you must first take out and defrost in a separate container, add the remaining 5 g of gelatin to the strawberry juice, leave to swell. In the meantime, grind the strawberries with a blender, add the sweetener, and then the gelatin and juice.

Put the curd mass on a flake base, and top with strawberry puree. Cover the base with plastic wrap and refrigerate overnight. In the morning, serve dessert for breakfast, sprinkled with chocolate syrup.

Take a close look at the packaging of vanillin and vanilla sugar. Vanillin needs very little. If you confuse these two ingredients, then the dessert will turn out to be bitter, and you can also get poisoned with vanilla.

To make the layer of jelly on top of the cheesecake thick, you need to use 2 or more packs of store-bought jelly. Also, don't pour it until the cheesecake has set, or the jelly will soak into the curd.

Sweet berry jelly cheesecake can be served with mint or sugarless green tea.

For a perfect cake serving, so that there are several beautiful layers of fruit and colorful jelly, it is better to use a mold with removable rims.

For delicate desserts a la cheesecake, which are served in bowls or glasses, you can use Philadelphia cheese, mascarpone or ricotta.

A jelly-filled cheesecake base can be microwaved or steamed.

You can decorate a cheesecake with jelly with chocolate or honey cobwebs, fresh fruits and berries, mint leaves.

Be sure to keep the remains of the cake in the refrigerator, otherwise the jelly may melt and the cake will soften.

Bon cooking and appetite!