Usuba
No-Bake Cheesecake with Cherry
Delicate cottage cheese cheesecake on cookies with cherry glaze. Made without an oven: cookies with butter form a crispy crust, while the creamy filling of cream cheese, yogurt, and gelatin sets in the refrigerator. Perfect for a summer table.
- Total
- 105 min
- Standard serving
- 238.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
Crush the cookies in a blender until fine crumbs form. Melt the butter and combine with the cookies.
- 2
Step 2
Line the bottom of a 26 cm removable cake pan with baking paper. Spread out the butter crumble, level it, and press lightly with your palms. Place in the refrigerator for 30–40 minutes.
- 3
Step 3
Soak the gelatin in 100 ml of cream and let it swell. After 20–30 minutes, place in a water bath and stir until the gelatin is completely dissolved. Do not boil. Let cool.
- 4
Step 4
Mix cream cheese with yogurt, sugar, lemon juice, and vanilla. Add the cooled gelatin and mix thoroughly. Spread the cream onto the cake base, smooth it out, and refrigerate for 2 hours until the cream sets.
- 5
Step 5
Arrange cherry halves on the cake and pour warm cherry jelly over them.
- 6
Step 6
Place the finished cake in the refrigerator until completely set.
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