Recently, cottage cheese dessert has become incredibly popular. It is sold in shops, offered in cafes, and many successfully cook at home. So today we will try our hand at making raspberry cheesecake. I will say right away: there is nothing complicated about this.
Ingredients
- Cookies (sugar) – 250 g
- Butter - 120 g
- Milk - 3 tbsp.l .
- Vanilla sugar - 1 bag
- Cottage cheese - 400 g
- Cream - 200 g
- Powdered sugar - 4 art.l.
- Gelatin - 1 art.l.
- Water (boiled) – 100 ml
Step-by-step cooking recipe
Chop the cookies in a blender until they are fine crumbs.
Add vanilla sugar, milk, melted butter and mix.
Put the resulting mass on the bottom of the prepared mold, lightly tamping. Be sure to form high and thick enough sides. Put the workpiece in the refrigerator for 30-40 minutes.
Fill the gelatin with cold water and put it aside for 10 minutes.
Mix cottage cheese, cream and powdered sugar.
Add the blank with gelatin and beat well with a mixer.
Put in a mold on a cookie base and smooth it out.
Gelatin mix with cold water and put aside for 5-10 minutes.
Mix half of the raspberries with sugar and grind in a blender.
Add the blank with gelatin and mix.
Put on top of the curd layer and smooth it out. Garnish the cheesecake with the remaining raspberries and put it in the refrigerator for 4-6 hours.
