Curd cake without baking

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make curd cake without baking? First, prepare the ingredients for the base. You can use any sugar or biscuit cookies. Or you can take a nut one, I used almonds, and the crust turned out delicious. Choose high-quality butter with a pleasant aroma.

2. STEP 2

   

   Grind the cookies in a blender into crumbs. Pour the crumbs into a suitable bowl where you will mix the “dough”.

3. STEP 3

   

   Melt the butter in any way convenient for you. The easiest way is in the microwave.

4. STEP 4

   

   Pour the melted butter into the cookie crumbs.

5. STEP 5

   

   Mix everything well. You should get a moist, elastic crumb.

6. STEP 6

   

   Place the cookie crumbs in a baking dish (Ø 18-20 cm) lined with cling film, level it and compact it thoroughly so that the cake fits snugly against the walls of the mold. Place the mold in the refrigerator until the base hardens.

7. STEP 7

   

   Prepare the ingredients for the filling. It is advisable to take cottage cheese that is not dry, moist, without grains, with 5-9% fat content. Sour cream can be thicker, 20-25% fat. Chocolate is better bitter or dark. Cream with 10% fat content is suitable, no more.

8. STEP 8

   

   Pour gelatin with cold water (150-180 ml approximately). Leave it to swell for 10-15 minutes. Better yet, prepare the gelatin according to the instructions on the package - it can be very different.

9. STEP 9

   

   Pour the cream into the saucepan and add the broken chocolate into pieces.

10. STEP 10

    

    Stirring, melt the chocolate in the cream over low heat. Cool the melted chocolate.

11. STEP 11

    

    Place cottage cheese, sour cream and sugar in a blender bowl. Beat everything until smooth.

12. STEP 12

    

    Divide the curd and sour cream mixture into 2 equal parts.

13. STEP 13

    

    Heat the swollen gelatin until completely dissolved without boiling.

14. STEP 14

    

    Pour melted chocolate into one part of the curd mass.

15. STEP 15

    

    Mix the mixture thoroughly so that the chocolate is evenly distributed.

16. STEP 16

    

    Pour half the melted gelatin into the white curd mass, and the other half into the chocolate one. Mix both masses thoroughly until smooth. They should be approximately the same consistency. This is necessary to create a pattern on the surface of the cake. If one mass is heavier than the other, it will simply sink. We need them both to stay on the surface. Therefore, the mass that is more viscous can be diluted with cream to the desired consistency.

17. STEP 17

    

    Remove the cookie crust from the refrigerator. Do not remove it from the mold. Pour 5 tbsp into the center of the cake directly into the pan. chocolate mass, then 5 tbsp. white curd mass. Alternating between two types of cream, fill out the entire form in this way.

18. STEP 18

    

    Make a pattern on the surface of the cake using a skewer. Just dip it in the cream and move from the center to the edges or vice versa. Place the cake in the refrigerator until the cream has completely hardened (this is approximately 5-8 hours).

19. STEP 19

    

    Remove the finished cake from the mold and cut into portions. Bon appetit!

Comments on the recipe

Natalia M

29.10.2023

4.5

I’ve been wanting to make a no-bake cottage cheese cake for a long time, it’s so beautiful, and even made from cottage cheese! I prepared it the night before, I used biscuit cookies for the base, I needed a little less butter, I poured it in parts and kneaded the crumbs. To form the cake, I took a mold with a diameter of 18 cm. I compacted the oiled crumbs using a puree masher, I liked this method, it turned out to be a smooth and even surface. And most importantly, the base fit tightly to the ring. I beat the curd mass with an immersion blender, it would be better to have a stationary one, but I don’t have one right now. For the chocolate part, I took half dark and milk chocolate; I needed a little more cream to make the mass thinner. Divide the whipped cottage cheese into two bowls using tablespoons. The chocolate part turned out thicker, I diluted it with cream, as the author recommends. Everything is clear with the filling, I did it according to the principle of the “Zebra” pie) Only at the end the gelatin had already begun to stabilize and I laid out the top with a tubercle) But the cake froze quickly. I took it out of the mold in the morning, immediately tasted it) The cake separated perfectly from the walls, I covered the bottom with parchment so that the base did not stick. The cut turned out beautiful, the curd mass became very stable, it cuts perfectly with a knife. It tastes simply amazing! I especially liked the chocolate layer; after all, in no-bake desserts it is best to use chocolate rather than cocoa powder. It turns out much more tender, more aromatic and tastier. Very tender and beautiful cake! And it’s also healthy, it contains so much cottage cheese and sour cream, it’s just a storehouse of calcium. Maria, thank you very much for this recipe!

Bun

29.10.2023

4.8

Beauty and deliciousness! And most importantly, it’s very easy to prepare! I also appreciated this recipe for cottage cheese cake with cookies.