Unbaked chocolate cheesecake is considered a versatile dessert that can be prepared in a short amount of time. The main thing is to be patient and wait until the dessert has completely cooled down, after which it can be served with tea, coffee or liquor.
It is necessary
- For the cake:
- -300 grams of shortbread cookies,
- -110 grams of butter.
- For the cream:
- -100 ml of coffee prepared to taste,
- -30 grams of gelatin,
- -600 grams of cottage cheese,
- -500 ml cream,
- -130 grams of powdered sugar
- -180 grams of dark chocolate.
- For sprinkling:
- -20 grams of cocoa powder.
Instructions
Step 1
Cooking the cake.
Grind the cookies in a blender. Melt the butter in a water bath or in the microwave, mix with crumbs. We shift the resulting mass into a mold 22 cm in diameter. We tamp and remove the form with the cake in the refrigerator.
Step 2
Preparing the cream.
Prepare coffee to your liking, cool to room temperature. Pour 30 grams of gelatin with cooled coffee.
Step 3
Put cottage cheese in a blender, chop until puree.
Step 4
Whisk the cooled cream until soft peaks. Add the icing sugar to the cream in small portions and beat for another two minutes.
Step 5
Melt the pieces of chocolate in a water bath (you can melt it in the microwave - if desired). Cool the chocolate to room temperature, then mix it with the curd mass. Add a slightly warmed mixture of coffee and gelatin, mix. Add whipped cream, stir.
Step 6
Cooking cheesecake.
We take out the cake from the refrigerator. We put the cream on the cake, level it. We cover with foil and put in the refrigerator for a couple of hours, you can put it overnight.
Step 7
Sprinkle the cheesecake with cocoa or chocolate chips to taste. Gently run the knife along the walls of the mold, thereby separating and taking out the cheesecake. Cut into portions and serve with tea.
