Raspberry coulis cheesecake.
Delicious airy cottage cheese cheesecake with rich raspberry coulis
Ingredients
| cottage cheese (9%) 800 g |
| cookies (with melted milk) 210 g |
| butter 100 g |
| cream (30%) 150 ml |
| sugar 200 g |
| eggs 5 pcs |
| vanilla sugar 20 g |
| CULES: |
| raspberries 400 g |
| sugar 100 g |
| gelatin 15 g |
| water 100 ml |
Instructions
Step 1
Beat the cookies in a blender and mix with the softened butter until smooth. Cover the bottom of a parchment-lined baking dish, spread the mixture evenly and place in the refrigerator.
Step 2
Meanwhile, combine the cottage cheese, sugar, vanilla sugar, half of the cream and beat with a blender. Then pour in the remaining cream and beat once again. Take a mixer and alternately add the eggs and beat the mixture until fluffy.
Step 3
Take the cake out of the refrigerator. Grease the sides of the mold with butter and pour the cottage cheese mixture into it. Bake the cheesecake at 140 degrees for 35 minutes, then let it cool completely.
Step 4
Prepare the coulis. Fill the gelatin with cold water. Combine the raspberries and sugar and beat with a blender. Then rub through a sieve and heat in a saucepan to 45 degrees. Add the swollen gelatin and stir thoroughly to dissolve. Cool the coolie to room temperature, pour it over the surface of the cheesecake and place in the refrigerator for at least 1 hour. Serve, garnished with raspberries and mint, if desired. Enjoy.
