No-bake cake made from cookies, cottage cheese, sour cream and fruits

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   Prepare all the necessary ingredients for the base. Melt the butter. You can use sugar or biscuit cookies.

2. STEP 2

   

   Grind the cookies into fine crumbs in a blender. Instead of using a blender, you can grind the cookies with your hands or a rolling pin.

3. STEP 3

   

   Pour the butter into the cookies and mix with a spatula or beat again in a blender.

4. STEP 4

   

   You should end up with wet sand crumbs like this.

5. STEP 5

   

   Place the sand crumbs in a springform pan (Ø 24-26 cm) and compact. Place the cookie sheet in the refrigerator.

6. STEP 6

   

   Prepare all the ingredients for the curd filling. It is better to use cottage cheese for the filling that is moderately moist and not lumpy. Cottage cheese in briquettes is ideal. He's exactly what you need. If your cottage cheese is dry and lumpy, beat it with an immersion blender until smooth. You can take cottage cheese either low-fat or with a fat content of 5-9%.

7. STEP 7

   

   Pour 100 ml of cold water over the gelatin and let it swell. Then dissolve over low heat. Read about all the nuances of working with gelatin in a separate article at the link at the end of the recipe.

8. STEP 8

   

   Place cottage cheese, sour cream and sugar in a bowl.

9. STEP 9

   

   Beat the mixture with a mixer. It should not be too fluid, but medium thick.

10. STEP 10

    

    Continuing to beat, pour in the hot gelatin.

11. STEP 11

    

    To make it easier to remove the cake from the mold later, I advise you to brush the walls with odorless vegetable oil. Pour the curd filling onto the cookie base and smooth it out. Place the cake in the refrigerator for 4-5 hours to harden the curd layer.

12. STEP 12

    

    Prepare fruits (I use canned peaches, strawberries and blueberries) and jelly for the cake. You can use any fruit according to season and taste. In winter it can be canned peaches (in hypermarkets even in winter you can find fresh strawberries, blueberries and raspberries), bananas, oranges. In summer - various fresh fruits and berries.!!! I do not recommend using kiwi and pineapples - they contain substances that destroy the gelling properties of gelatin. The jelly won't harden!

13. STEP 13

    

    In a saucepan, combine clear cake jelly, sugar and water. Bring to a boil, stirring, and simmer for about 10 seconds. Then remove the jelly from the heat and cool slightly.

14. STEP 14

    

    Cut the strawberries into small pieces.

15. STEP 15

    

    Remove the peaches from the syrup and dry. Also cut the fruit into small pieces.

16. STEP 16

    

    Just wash and dry the blueberries.

17. STEP 17

    

    Place the fruits on top of the frozen curd layer. You can arrange them randomly or make a beautiful pattern.

18. STEP 18

    

    Using a spoon, carefully pour a small amount of jelly over the fruit and place the cake in the refrigerator for about 20 minutes to allow the jelly to set. This is necessary to fix the fruit.

19. STEP 19

    

    Then pour the remaining jelly over the fruit and place the cake in the refrigerator again for 6-8 hours until completely set.

20. STEP 20

    

    Remove the springform pan from the finished cake. Serve the cake itself. Bon appetit!

Comments on the recipe

sveta

31.07.2023

5

The author always pleases with beautiful and delicious cakes. Thank you very much for your work! I am also delighted with this no-bake cake with cottage cheese, cookies and strawberries.

Lana Kramarenko

31.07.2023

4.6

A no-bake cake made from cookies, cottage cheese and sour cream with fruit is something unreal! It tastes amazing, like a real restaurant dessert and is eaten just as quickly. The curd mass is very light, moderately sweet with a crispy bottom layer. I didn’t have any fruit in the refrigerator, but I always have frozen berries in stock. So I decided to experiment with blackcurrant. I boiled it with sugar in a saucepan, threw it on a sieve and ground it, and as a result I got the most delicate berry puree. I let it cool and added the swollen gelatin (DO NOT ADD TO HOT PUREE). I poured it onto the curd layer and voila! Beauty and deliciousness)

Elvira Mamytova

31.07.2023

4.8

For my husband's birthday I made a cake according to your recipe. Even with a 5 month old baby in my arms it turned out great. Both taste and color, as they say. Thanks for the recipe. I very rarely write comments, but I couldn’t help but thank you

lobzic

31.07.2023

4.6

Hello! What does it mean in paragraph 7 - dissolve over low heat?

lobzic

31.07.2023

5

What does step 13 mean - combine transparent jelly, water and sugar? Should the transparent jelly be dry or should it first be prepared as shown on its packaging?