Blueberry cheesecake without baking

INGREDIENTS (for an 18 cm pan)

  • 185 g shortbread
  • 70 g of butter
  • 350 g of sour milk cheese (any fat content)
  • 300 g of thick yogurt or sour cream
  • 200 g of condensed milk
  • 200-250 g of blueberries (or other berries)
  • 20 g of gelatin
  • 80-100 ml of water (for gelatin)

Pour gelatin with cold water, mix and leave for 10-15 minutes until it swells completely.

For the base, grind the cookies to the state of crumbs, add melted butter, mix and transfer to a form lined with parchment. We form the bottom and put it in the refrigerator.

Add yogurt/sour cream (thick yogurt 10%), condensed milk (the amount can be adjusted to taste or replace it with ~100 g of sugar) to sour milk cheese and beat with a blender until a smooth, uniform mass.

Melt the gelatin (with short pulses in the microwave or in a water bath) and pour it into the curd mass, and beat it again with a blender.

Add blueberries, mix and pour into a mold on the base, put in the refrigerator until completely solidified (overnight). After that, carefully remove the dessert from the mold (it is quite easy to move away from the walls, don’t worry), decorate and enjoy.

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