No-bake cheesecake with gelatin
I have been making cheesecake with gelatin for many years. Such a dessert can easily be transported to the dacha within an hour and a half. That's why we love him. Not every cake will survive such “mockery”. It is also moderately sweet and light. This recipe is a kind of base. For example, you can add some kind of jam to sour cream: with berries or just syrup. Some of the sour cream can be replaced with yogurt with some filling.
Adjust servings in the full version
If instead all If yogurt is used in sour cream, then you need to either reduce the volume of dairy products or increase the amount of gelatin. Otherwise the dessert will turn out loose.
If only part of the sour cream is replaced (less than half), then the ratio of milk and gelatin can be left as original.
I make it in the form d=26 cm.
No-bake cheesecake with strawberries
Cheesecake with farmer cheese and cookies
Pour cold boiled water over gelatin and leave to swell.
Pass the cookies through a meat grinder, scroll in a blender, roll out with a rolling pin or grind in any other available way. If desired, you can even grate it. The main thing is to get very fine crumbs.
Melt the butter and pour into the crushed cookies.
Add a couple of spoons of condensed milk. Mix. It turns out that this is the mass. It seems crumbly, but if you squeeze it in your hand, it retains its shape.
Pour the crumbs onto the bottom of the mold, level and gently compact, trying to ensure that the layer of cookies is uniform over the entire area.
Mix sour cream with sugar. You can add jam syrup. You can use yogurt instead of sour cream. Then the amount of sugar needs to be reduced.
Meanwhile, the gelatin has swelled properly.
Place the saucepan in a water bath and, with constant stirring, completely dissolve the gelatin. The main thing is to make sure that the gelatin does not boil. Dissolve and remove from heat.
Through a fine sieve, strain the dissolved gelatin into the sour cream and mix thoroughly. Pour about a third of the entire mass onto the sand base and put it in the refrigerator for 10-15 minutes. We want the cheesecake to set a little. Then the fruits will not drown, but will remain in the middle of the dessert.
Leave the remaining liquid part at room temperature.
Slice the fruit and arrange over the partially set cheesecake layer.
Carefully pour the remaining liquid part on top and put the mold in the refrigerator until it cools completely. This usually takes about 4 hours.
Prepare the jelly according to the packet instructions and pour over the top. Refrigerate until fully set.