PP Cheesecake from cottage cheese

Step-by-step preparation

Cooking time: 9 hr 15 mins

1. STEP 1

   

   How to make PP cheesecake from cottage cheese with gelatin? First, prepare the necessary ingredients. Start cooking with the crust. You can make the cheesecake crust chocolate or regular light. In this case, replace the cocoa with the same amount of rice flour. If you wish, you can add a little vanillin to the dough. Use a sweetener according to your taste, I use Prebiosvit.

2. STEP 2

   

   Sift flour with cocoa and baking powder into a bowl.

3. STEP 3

   

   Add any sweetener (I use Prebiosvit), milk, egg and vegetable oil. Whisk everything thoroughly until smooth.

4. STEP 4

   

   Pour the dough into a baking dish (Ø 20 cm) and place in an oven preheated to 180°C for 20 minutes. The exact baking time depends on your oven.

5. STEP 5

   

   Now prepare all the necessary ingredients for the filling. Take soft cottage cheese, not lumpy. I have cottage cheese in briquettes. It is moderately moist and without lumps. You can replace raspberries with any other berries to taste: strawberries, currants, cherries, blueberries, etc. Depending on the sweetness of the berries, adjust the amount of sweetener.

6. STEP 6

   

   Fill the gelatin with water and let it swell for 10-15 minutes. Then dissolve over low heat. But don't bring it to a boil.

7. STEP 7

   

   Wash all the raspberries for cream and confit and grind in a blender. Pour the puree into a saucepan and, stirring, bring to a boil over low heat. Boil for 1 minute. You can take fresh or frozen berries.

8. STEP 8

   

   Then rub through a sieve, cutting off the seeds.

9. STEP 9

   

   Divide the resulting puree into two equal parts.

10. STEP 10

    

    In a bowl, combine cottage cheese, cottage cheese and one part of berry puree. Beat with a mixer until smooth.

11. STEP 11

    

    Separately, whip cold cream with the addition of any sweetener (I use Prebiosvit) into a fluffy, stable foam.

12. STEP 12

    

    Gently fold the whipped cream into the curd and berry mixture using a spatula.

13. STEP 13

    

    Then pour in the gelatin in a thin stream with constant stirring.

14. STEP 14

    

    Tighten the cake with a cooking ring. If you wish, you can additionally wrap the inside of the ring with acetate film. Pour raspberry cream over the crust. Place the cake in the refrigerator for 30-40 minutes to harden.

15. STEP 15

    

    Now prepare the confit.

16. STEP 16

    

    Fill the gelatin with water and let it swell for 10-15 minutes. Then dissolve over low heat.

17. STEP 17

    

    Mix the second part of the raspberry puree with the sweetener.

18. STEP 18

    

    While constantly stirring, pour the dissolved gelatin into the raspberry puree.

19. STEP 19

    

    Carefully pour the raspberry confit onto the set surface of the cheesecake. Place the dessert in the refrigerator for 6-8 hours to completely set.

20. STEP 20

    

    Remove the cooking ring before serving. Decorate the cheesecake with berries and mint. Bon appetit!

Comments on the recipe

Elena

13.08.2023

4.9

The calorie content of rice flour is higher than regular flour. Why is it more useful then?