Strawberry cottage cheese cheesecake - a beautiful and delicious dessert

Kitchen appliances and utensils:

• stove or hob;
• fridge with freezer;
• 3 deep containers;
• blender
• whisk;
• tablespoon;
• 3 bowls;
• tea spoon;
• baking dish with a diameter of 20 cm;
• knife;
• cling film;
• liter pan;
• sieve;
• 2 shovels;
• dessert plate.

Ingredients

Step cooking

In 3 bowls pour 3 tsp. gelatin in each, add 25 ml of cold water to each portion of gelatin and leave to swell.

Sand base

1. In a blender bowl we place 150 g of shortbread cookies, after breaking it into pieces, and grind it into small crumbs.
   
2. Melt in a water bath 100 g of butter, pour it into the blender bowl to the sand crumbs and mix again with the blender.
   
3. Pour the resulting crumb into a baking dish with a diameter of 20 cm, level it with a tablespoon and thoroughly tamp the layer.
   
4. We put the form with the base in the refrigerator for 10-15 minutes.
   

Curd Souffle

1. We place 800 g of cottage cheese in a blender bowl, 6 tbsp. l sugar, 1 tsp. vanillin and pour 200 ml of cream, after which everything is whipped with a blender into a homogeneous smooth mass.
   
2. We spread the cottage cheese in 3 bowls, dividing it into 3 equal parts, then put 2 parts in the refrigerator for a while.
   
3. In the left part, add 3-4 drops of red gel food coloring and thoroughly stir with a whisk until a uniform saturated color is obtained.
   
4. We melt in a steam bath one portion of the already swollen gelatin, pour it in a thin stream into a red souffle and mix thoroughly with a whisk until smooth.
   
5. We take out the form from the refrigerator, pour the resulting mass onto the base, level it, shaking it slightly, and place the form in the freezer for 5-10 minutes until the curd layer solidifies a little.
   
6. We take out the second portion of the curd mass from the refrigerator, add 3 drops of pink gel food coloring to it and mix it well with a whisk.
   
7. In a steam bath we dissolve the swollen gelatin in the second bowl, pour it into a pink mass with a trickle and stir until smooth. When 5-10 minutes have passed, we take out our form from the freezer, and on a slightly frozen red layer we spread a layer of pink mass, carefully level it with a tablespoon and again send it to the freezer for 5-10 minutes.
   
8. We take out the last part of the curd mass from the refrigerator, add 2 drops of a pale pink food coloring and stir with a whisk until a uniform color is obtained. In a water bath, melt the gelatin in the third bowl, pour a stream into the curd mass and stir with a whisk until smooth.
   
9. As soon as 5-10 minutes pass, we take out the form and spread on the pink layer the remaining pale pink curd mass, straighten it with a tablespoon again and again send the form to the freezer.
   

Berry jelly

1. Pour 25 ml of cold water the remaining 2 tsp. gelatin and leave to swell.
   
2. In a liter pan, place 150 g of fresh or frozen strawberries, fall asleep 3 tbsp. l sugar and send them to boil over medium heat, periodically stirring with a spoon. When the mixture boils, reduce the heat to a minimum, and cook the strawberry mixture for 5 minutes.
   
3. Pour the hot strawberry mixture into the blender bowl and grind it in mashed potatoes.
   
4. Grind the berry puree through a sieve to remove seeds from it.
   
5. Add the swollen gelatin to the still hot mashed potatoes and stir with a teaspoon until the gelatin dissolves.
   
6. Cool the strawberry mixture to a slightly warm state. We take our cheesecake out of the freezer and pour berry jelly on top of it.
   
7. We close the form with cling film and send the cake in the refrigerator for 4-5 hours.
   
8. We get the shape, carefully draw it with the knife along the walls to separate the layers from the ring without damaging them, and remove the shape.
   
9. Using 2 shovels, transfer the finished cheesecake to a dish, cut into portions with a hot knife, put a piece on a dessert plate and serve.
   

Video recipe

The video recipe will help clarify how to properly lay the curd layers, what shades are obtained when mixed with dye, or see how the curd mass looks after beating.

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