No-Bake Cottage Cheese Cake with Cream
Baking and Desserts • European
Description
This cake is very delicate with an incredibly rich creamy flavor. I used 12% fat cottage cheese. The cream was 10% fat, and I found the amount of cookies to be quite excessive, so I only added 400 grams, leaving the remaining 100 grams for decoration. Speaking of decorating the cake, you can use chocolate shavings, fruits, cookie crumbs, shredded coconut, or even drizzle it with berry syrup (in a thin stream and only after it has set).
Ingredients
- Butter 5 oz
- Gelatin 0 oz
- Water 5 fl oz
- Sugar 5 oz
- Cottage cheese 15 oz
- 10% cream 5 fl oz
- "Jubilee Cookies" 20 oz
Step-by-Step Guide
Step 1
Crush the cookies into crumbs.
Step 2
Combine the crumbs with softened butter. This should be done by hand (the ideal state is when the mixture holds together in a clump when squeezed in your fist, making it easy to mold and preventing it from crumbling).
Step 3
Spread the mixture evenly in the mold, pressing it down with your fingers to create small edges. It's best to use a springform pan; if you don't have one, line a regular pan with plastic wrap, parchment paper, or foil for easier removal.
Step 4
Place the base in the refrigerator.
Step 5
Pass the cottage cheese through a sieve or meat grinder.
Step 6
Soak the gelatin in warm water.
Step 7
Warm the cream (without bringing it to a boil), dissolve the sugar and gelatin in it while stirring and avoiding boiling. Remove from heat, add the cottage cheese, and whip well.
Step 8
Pour the prepared mixture over the cake layer. Place it back in the refrigerator for 1.5 to 2 hours.
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