Quick cheesecake with raspberry jam
In America cheesecake is baked, but in England it is enough to mix the ingredients and put the cake in the refrigerator! Today we are preparing the English version of the most popular dessert in our own way with a dark chocolate base and raspberry jam!
Ingredients
| chocolate cookies 400 g |
| melted butter 120 ml |
| FILLING: |
| cottage cheese 700 g |
| butter 150 g |
| powdered sugar 100 g |
| lemon juice |
| raspberry jam 200 g |
| gelatin 20 g |
Instructions
Step 1
Pour gelatine with cold water and leave to swell. Melt in a water bath and add the raspberry jam. Stir and heat in a water bath for 5-10 minutes.
Step 2
Prepare the base: crumble the chocolate cookie halves into crumbs. Add the melted butter and mix.
Step 3
Place the base in a round mold and tamp thoroughly.
Step 4
Whisk the cottage cheese with powdered sugar and melted butter. Spread the filling over the cookie base and smooth it out.
Step 5
Pour over the slightly cooled raspberry jam and place in the refrigerator to harden the cheesecake.
