In summer I often cook desserts with seasonal fruits and berries. Especially my household loves cheesecake with raspberries. The cake is prepared without baking and is very simple. The mousse part freezes perfectly because I add a little gelatin.
Ingredients
For the basics:
For filling:
- Cottage cheese - 400 g
- Cream cheese - 200 g
- Sugar - 100 g
- Raspberry - 1 glass
- Gelatin - 20 g
- Water (boiled) – 100 ml
Step-by-step cooking recipe
Lightly fry the nuts in a dry frying pan.
Chop nuts and cookies in a blender.
Mix both blanks, add melted butter and milk.
Put the resulting mass on the bottom of the mold, lightly tamping.
Fill gelatin with cold water for 10 minutes.
Chop the raspberries in a blender, and then rub through a sieve.
In a deep bowl, mix cottage cheese, cream cheese and sugar.
Add raspberry puree, a blank with gelatin and beat with a mixer.
Put in a mold with a prepared base, level and refrigerate for 6 hours.
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