How to cook cheesecake without baking in a hurry

Spectacular in appearance and great in taste! No-bake cheesecake can easily replace a regular cake. The combination of crispy cookies, delicate cheese filling and aromatic orange jelly will give you real pleasure. The best thing is that you don't need an oven for this dessert.

Ingredients:

Basis

• Ready shortbread – 180 grams
• Butter – 90 grams

Filling:

• Cheese (5-9%) – 400 grams
• Sour cream (20%) – 200 grams
• Sugar – 80 grams
• Water – 50 ml.
• Gelatin – 15 grams
• Vanilla sugar – 1 tsp. spoon

Jelly:

• Water – 30 ml
• Gelatin – 6 grams
• Oranges – 2 pcs.
• Mint – 10 grams

Preparation:

First prepare the products for the base. You can take any sugar cookie or sponge cake. Choose high-quality butter with a pleasant aroma.

Melt the butter and cool it. Put the cookies in the blender bowl and grind them into crumbs. Pour in the melted butter and beat again until you get wet crumbs.

Put the cookie crumbs in a baking dish (Ø 17-18 cm) lined with acetate film or parchment, flatten it and carefully press it so that the cake fits tightly to the walls of the dish. Put the mold for 1:00 in the refrigerator so that the base hardens.

Prepare the ingredients for the filling. Any cheese will do, but preferably with a mild taste, without sourness. Adjust the amount of sugar or sweetener to your taste.

Pour the gelatin with 50 ml of water and let it swell for 15 minutes, then dissolve it over low heat or in the microwave. But do not bring to a boil.

In the bowl of a blender, combine cottage cheese, sour cream, sugar and vanilla sugar. Beat everything until smooth.

Pour in the dissolved gelatin and beat again until smooth or mix thoroughly with a whisk. Gelatin should spread throughout the cheese mass.

Pour the cheese filling on the cookie base and smooth it out. It is important that there are no gaps between the filling and the walls of the form, through which the jelly can flow. Return the mold to the refrigerator for another 2 hours until the cheese layer hardens.

Now make the jelly. You can make this layer from ready-made jelly powder. Also, instead of fresh oranges, you can take ready-made orange juice.

Pour 30 ml of water into the gelatin and leave it to swell.

Wash the oranges, dry them. Cut a part of the orange into circles about 5 mm thick and peel it. If you wish, you can not add slices of fresh oranges to the jelly at all.

Squeeze the juice from the remaining oranges. Add the swollen gelatin to the orange juice. While stirring, heat over low heat, but do not bring to a boil. Cool the jelly to room temperature.

Place the orange circles on the cheese layer.

Carefully pour the orange jelly on top. It is best to do this gradually, making sure that it does not flow down both sides of the pan and that the oranges do not rise and float.

Return the cheesecake to the refrigerator for 1-2 hours or longer until the jelly sets. Remove the cheesecake from the mold and acetate film and serve.

Delicious!