Step-by-step recipes for making no-bake cheesecakes. Cheesecake recipe

Preparatory stage.

1. Soak gelatin in cold water (1 tbsp.). Set aside to swell; we’ll deal with it later.

2. Three lemon zests on a fine grater so that the maximum of essential oil comes out, and the pieces themselves are not felt in the cookie crust. It will give the cake a refined citrus aroma. We do not reach the white fibers, as they give unnecessary bitterness. Squeeze the juice from half a lemon.

Preparing the cookie crust for the cheesecake.

3. Shortbread is always used for the cheesecake base. It is better to take a square one, which crumbles easily (“for tea” or “baked milk”). Turn the cookies into fine crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it with a rolling pin.

4. Add softened butter to the cookies and mash everything with a fork. Add the zest of one lemon.

5. You should get a sticky mass. If it doesn’t stick, add more oil. We do not add sugar, the cookies are sweet on their own.

6. Line the bottom of the cheesecake pan with parchment. And so that the finished cheesecake stays out of shape better, you can grease the sides with a thin layer of vegetable oil.

7. Place cookies with butter on the bottom, level and press, then put them in the refrigerator.

Preparing curd mass with gelatin for cheesecake.

The culinary recipe for cheesecake with mascarpone is taken straight from American cuisine. This is a no bake cheesecake, a traditional cheesecake but with an Italian twist. Why? Because Mascarpone is a full-fat Italian cream cheese. It is ideal to replace it with homemade sour cream, which in appearance is more similar to butter. In the Krasnodar region, for example, it is very easy to buy one. You can take sweet cream cheese in packages. From the Russian ones this is “Omichka”. For cookies, I used regular Sugar cookies. You can take chocolate.

No-bake cheesecake with cottage cheese is not only delicious, but also very easy to prepare. It is worth noting that this dessert is prepared with the addition of gelatin, since the baking method is not used, but it is necessary to shape the cake. The curd mass goes well with almost any type of filling; you can use boiled condensed milk, pieces of fruit and berries, as well as walnuts, canned fruit and coconut flakes. It is enough to use a little imagination to get an incredibly delicate dessert.

• “Anniversary” cookies - 215 grams;
• soft cottage cheese in jars - 410 grams;
• granulated sugar - 155 grams;
• heavy cream - 215 ml;
• butter - 105 grams;
• sugar with added vanilla - 11 grams;
• drinking water - 110 ml;
• food gelatin in granules - 42 grams;
• canned tropical fruits - 1 can;
• canned peaches - 1 can.

To make a simple no-bake cheesecake with cottage cheese and cookies, according to the proposed recipe with photo, you need to take half the gelatin and soak in one hundred milliliters of purified water. The gelatin mass is left at room temperature for fifty minutes so that it swells well.

We also need syrup from canned fruits; the remaining twenty grams of gelatin in the form of granules are dissolved in it. The mixture is left for some time to swell.

Now take cookies, our recipe indicates anniversary cookies, but you can use any other. It is ground with a blender or food processor, but you can also do it by hand. You can use almost any cookie, but it is advisable to give preference to the one that crumbles well. Additionally, melt the butter over the fire, gradually add it to the prepared cookies, and then mix everything to obtain a moist mass.

The result is a mass that resembles shortbread dough; the mixture can already be used to prepare the base for the cake. To do this, we first need a springform pan, so it will be easier to take out the cheesecake. Then, cling film is placed on the bottom of the container; it is necessary so that the dessert does not stick to the bottom of the pan.

The cookie crumbs are poured into a container and then distributed along the bottom to form a thin layer. The cake is compacted well with a masher and placed in the refrigerator to cool.

Using a mixer, beat the creamy mixture for cheesecake with cottage cheese without baking with gelatin, according to the presented recipe with photos step by step. To begin with, granulated sugar and cream are placed in a cup, and then vanilla sugar is poured there. Beat everything at medium speed to obtain a stable thick mass. Now soft cottage cheese is gradually added to the future cream and everything is carefully mixed.

Gelatin is dissolved and poured into the prepared cream in a thin stream. The creamy mixture is poured into the mold with cookies and everything is put into the refrigerator. As soon as the cake hardens, slices of peaches are placed on its surface, and a cocktail of tropical fruits can be placed in the middle.

The last step is to dissolve the gelatin in a steam bath and add another glass of syrup to it. The resulting mixture is poured over the dessert and the cake is refrigerated for three hours.

Recipe 2: no-bake cheesecake with cookies (step-by-step photos)

If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. A delicate delicacy with a silky and smooth texture, a pleasant creamy taste, and a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, pieces of fruit, berry sauces, or just with a cup of coffee or tea.

A few words about the main products that make up the cheesecake. For the base you will need only two ingredients: any shortbread cookies (optional, a sweet cracker) and butter. Forget about margarine and spread! The base filling for any cheesecake is cream cheese. In the original it is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.

How to make a cheesecake without baking, you need to stabilize the cheese mass with something - in this recipe we will do this with the help of gelatin. I should note that the exact amount of this gelatin can only be selected experimentally and may differ from that indicated - this factor depends on the brand and characteristics of the product. I really hope that my humble tips, as well as the no-bake cheesecake recipe itself, will be useful to you and you will definitely prepare this wonderful dessert.

• cream cheese - 500 gr
• cream - 200 ml
• Shortbread cookies – 100 gr
• powdered sugar - 100 g
• butter - 50 g
• gelatin - 10 g
• vanilla sugar - 1 tbsp.
• lemon zest - 1 tsp.

First of all, let's work on the basis for the future cheesecake: we turn 100 grams of any shortbread cookies into large crumbs in a convenient way for you. Most often I use a blender for this purpose, but here I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies are suitable, and you can also replace some of the cookies with toasted chopped nuts.

We transfer the crushed (you see, not into dust, but into decent pieces) cookies.

Melt 50 grams of butter in advance (you can do it on the stove, but I prefer it in the microwave) and let it cool to room temperature.

Combine the sand pieces with melted butter and mix everything quickly but thoroughly with a fork or spoon.

The result is a buttery cookie crumble.

Any round mold with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is an extendable pastry ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, double the ingredients for the sand base.

Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.

Meanwhile, let's make the cheese filling for the cheesecake. Since the dessert will be without baking, we will take gelatin - 10 grams. I use instant, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without bringing it to a boil, and then strain.

We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take it thicker, but 10% is enough for us), pour in a tablespoon of vanilla sugar, gelatin and stir until dissolved. It is clear that not all grains can be completely dispersed in the cream, so then do not forget to strain the mixture through a sieve. Leave the cream to cool until slightly warm.

In another bowl, combine 500 grams of cream cheese (don't forget, at room temperature!), a teaspoon of finely grated lemon zest and 100 grams of powdered sugar. As you can imagine, lemon zest (like vanilla sugar) are flavorings that can be added as desired.

Thoroughly grind all the products to a smooth, smooth mass.

Pour lukewarm cream with gelatin and mix everything again.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.

Place the cheese filling on top of the cookie base.

We first level it with a spatula (tablespoon), and then simply scroll the dish without lifting it from the work surface - this way the top of the cheese mass will become completely smooth.

To prevent the no-bake cheesecake from becoming saturated with the aromas of the refrigerator, cover the top of the pan with cling film and place the dessert in the refrigerator for at least 3-4 hours, or even better, overnight. This is how long it takes for the gelatin in the filling to make the entire cheese mass stable.

You can determine whether your homemade cheesecake is ready simply: touch the surface with your finger – it springs slightly and does not stick, which means it’s ready. To carefully remove the dessert from the mold, take a long thin knife, heat it in hot water, quickly dry it with a towel and run it along the side. This way we separate the cheesecake from the walls of the mold. Remove the split ring. As I wrote above, I had border tape, so I just took off the ring and put it away - the sides turned out perfectly smooth. We decorate the finished dessert as your imagination dictates and serve.

I decorated the no-bake cheesecake with frozen berries (someday I’ll tell you and show you how to properly freeze and defrost them for decorating dishes) and slices of fresh tangerine. You need to cut this dessert, like all cheesecakes, with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and dry quickly. That is, if you care how even, smooth and neat the cut is.

Recipe 3: no-bake cheesecake with mascarpone (with photo)

• Butter – 100 g;
• Shortbread cookies – 300 g.
• Filling:
• Cream (at least 30% fat) – 200 ml;
• Mascarpone cheese – 500 g;
• gelatin – 20 g;
• sugar: sand – 150 g.

So, let’s prepare a no-bake mascarpone cheesecake.

First, soak the gelatin for one hour (how to do this is written on the package). Definitely in cold water.

Melt butter on the stove.

Pour the butter into the cookies and mix well. Then we put the resulting mass in a round shape, compact it and put it in the refrigerator. Cookies and butter will be the base of the cheesecake.

Melt the gelatin on the stove without letting it boil. Separately, beat the cream with sugar until fluffy foam. Then add the mascarpone and mix well. Pour in gelatin, continuing to stir.

Now spread the mixture onto the base and level the surface. And put the cake in the refrigerator. Better for the whole night.

You can sprinkle the top of the cheesecake with cocoa or grated chocolate.

Recipe 4: homemade no-bake cheesecake with sour cream

I offer a delicious no-bake treat. Sometimes you really want to cook something tasty and without much hassle, this is just such a recipe. Any shortbread like “Yubileiny” will be suitable for the base. The filling can be very varied; I suggest using sour cream and condensed milk. The dessert turns out very tender and tasty. Help yourself!

• sour cream - 450 gr.;
• cookies - 300 gr.;
• butter - 100 gr.;
• condensed milk - 1 b.;
• gelatin - 10 g;
• water - 150 ml.

Fill the gelatin with water and leave to swell according to the instructions.

Grind the cookies to fine crumbs.

Melt the butter and add to the chopped liver.

Mix thoroughly. The mass should not be too greasy and not too dry.

The form must be covered with parchment paper. It is advisable that the mold be detachable; mine has a diameter of 26 cm. Place the sand mass in it and compact it well.

Place sour cream in a separate bowl.

Add condensed milk.

Mix.

Then melt the gelatin without bringing it to a boil, filter and slowly introduce it into the sour cream-condensed mass.

Mix everything thoroughly and pour the mixture into the mold onto the cookie base.

Place in the refrigerator for several hours until completely frozen.

We decorate at our own request. It could be confectionery topping, any berries or fruits, chocolate, nuts, etc. I decorated with colored coconut flakes and grated chocolate.

The dessert turns out very light and tasty!

Recipe 5: no-bake cheesecake with “Korovka” candies

This cheesecake is similar to hundreds of its brothers, with one small nuance - in its taste and aroma you can feel the specific flavor of “Korovka” candies - caramel-creamy-vanilla. The icing, which consists almost entirely of candies, enhances the overall flavor of the cake.
If you don’t have “Korovka” sweets, you can replace them with toffee.

• Dough: 200g Yubileiny cookies, 100g butter
• FILLING: 200g “Korovka” sweets, 100g milk, 0.5 cup sugar, 30g gelatin, 100g water, 400g cottage cheese, 200g 20~25% sour cream, vanillin
• GLAZE: 200g “Korovka” sweets, 60g milk

Dough
Grind the cookies into crumbs.
Pour in melted butter, stir.

Cover the inside of a mold d=24cm with foil so that the ends hang down.
Place the dough in the mold and press down to form a crust.

Place the mold in the refrigerator.

Filling
Soak gelatin in 100 ml of cold boiled water. If you use heavy cream or sour cream (30~35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water.

When the gelatin becomes transparent, place the cup of gelatin in a bowl of boiling water and stir until the gelatin dissolves.
Leave the cup of gelatin in boiling water while you prepare the filling.

Unwrap the candies, cut them and place them in a small saucepan.

If the candies inside are liquid, then put them in whole.
Pour in milk, add sugar and vanillin.
Place the saucepan over medium heat and stir until the sugar and candy are completely dissolved.
Cool the resulting mass until warm.

If you have a blender, put cottage cheese, sour cream and candy mixture into it. Beat. Pour in the dissolved gelatin and beat again.
If you don't have a blender, pass the cottage cheese through a meat grinder or rub through a sieve.
If the cottage cheese is soft and plastic, then no pre-treatment is required.
Beat cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin in a thin stream under the rotating blades of the mixer.

Remove the mold from the refrigerator and pour the curd mixture into it.

And put it in the refrigerator again.

Glaze
Dissolve the candies in the same way over the fire, only with less milk.
If the mass turns out to be an inexpressive, cloudy brownish color, then you can add ¼ teaspoon of turmeric to it.
If possible, it is very advisable to add creamy liqueur such as Baileys for flavor.
Remove the cake from the refrigerator.
If the surface has already hardened, then pour the glaze on top and distribute it in an even layer.

If the curd mass is still liquid, then put it in the refrigerator again, and apply the glaze after the surface has completely hardened.

Place the cake in the refrigerator for at least 6 hours.

Before serving, remove the cake from the pan by pulling the overhanging ends of the foil.
Carefully remove the foil and discard.

Decorate the cake as desired.

Recipe 6: no-bake curd cheesecake (step by step)

Ingredients:

(4-6 servings)

• cheesecake base
• 200 g cookies
• 100 g butter
• curd mass for cheesecake
• 500 g soft, non-acidic cheese
• 150-200 g sugar
• 0.5 l milk
• 15 g gelatin
• 2 vanilla bags
• cheesecake decoration
• strawberry or raspberry jam

Try the unusually tender and delicious curd cheesecake. Unlike the classic recipe, this cheesecake is prepared cold without baking. Try it and you won't regret it. Firstly, preparing this cheesecake takes at most twenty minutes, maximum half an hour, and, secondly, you get a fairly light curd dessert worthy of the highest praise.

• So, first we prepare the base. To do this, grind the cookies to fine crumbs. The fastest way to do this is in a blender, but you can also do it manually using a very ordinary mortar.
• Pour melted butter over the crumbs. Mix everything thoroughly so that the oil is evenly distributed throughout the entire volume.
• Pour the sand mass onto the bottom of the springform pan and compact it thoroughly with a spoon or the bottom of a glass to form a flat and fairly dense base about a centimeter to one and a half thick.
• Set the base aside for a while and start preparing the curd mass for the cheesecake. Place the cottage cheese in a deep bowl and grind it with sugar, add vanilla.
• Take gelatin and dilute it in a glass of warm milk. Stirring, bring to a boil and immediately remove from heat. To make the gelatin cool faster, place the saucepan in cold water for literally five minutes.
• Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until a homogeneous mass is obtained. It is advisable to use a mixer or blender, which will make the cheese mass more airy.
• Pour the cheese mixture over the sand base and then put it in the refrigerator for two hours. Usually, if the gelatin is good, then an hour is enough, but it is still advisable to give the curd cheesecake time to stand.
• Remove the cheesecake from the refrigerator and carefully separate the springform pan from the sides.
• Traditionally, the surface of the cheesecake is generously spread with strawberry or raspberry jam, but you can decorate it with fresh or candied berries.
• That's all, our curd cheesecake is ready. This delicate cheesecake tastes somewhat like bird's milk. The curd cake is stored in the refrigerator.

P.S. If you want to give your cheesecake a special taste, then you can add either 100 g of liqueur or the zest of one lemon or orange to the cheese mixture.

Recipe 7: Sweet cheesecake with condensed milk without baking

I’ve been cooking for a while now, just a year. A very easy cheesecake to make.

We will need

• Packaging of sour cream from 15 to 25% fat (450g)
• 300 g cookies (preferably crumbly, I used Dnepro)
• 100 g melted butter
• 250-300g condensed milk
• about 2 tbsp. gelatin

Preparation:
1). Line a mold (preferably a springform one) with parchment paper (so that the cheesecake can be easily separated later)
2). Grind the cookies into fine crumbs and mix with melted butter. The mass should not be greasy, but not too dry. Place the mixture into the mold and compact well. Place in the refrigerator for half an hour.
3). Mix sour cream with condensed milk (you can add more or less condensed milk, this is a matter of taste). The mass should be warm. Can be heated in a water bath.
4) Pour 3-4 tbsp of gelatin. l. water and leave for 10 minutes. to swell. Then melt it in a water bath until it completely dissolves.
5) Slowly add gelatin into the sour cream-condensed mass, stirring well. Then pour into the mold. And put in the refrigerator until completely frozen. It froze quickly for me. About 2 hours.
6). Carefully remove from the mold and decorate. I decorated with melted chocolate. It should be warm but not hot.

Recipe 8: no-bake cheesecake without gelatin apple curd

For the base:

• 2 cups cracker crumbs
• butter
• 100g
• sugar
• two tablespoons two teaspoons lemon juice

For filling:

• 500 grams of low-fat cottage cheese
• 200 grams of cream cheese
• sugar 200 grams
• 50 grams poppy seeds
• 6 large apples
• three eggs
• vanilla sugar one teaspoon
• pinch

1. Wash the poppy seeds with warm water. Boil 0.5 cups of water in a saucepan. Add the poppy seeds, reduce the heat to low and, stirring constantly, steam the poppy seeds for 7 minutes. remove from heat and cool.
2. Grease a deep springform baking dish with vegetable oil. Grind the cracker crumbs and sugar in a blender. With the blender running, add the butter and lemon juice.
3. Preheat the oven to 180?C. Pour the resulting mixture into the mold and spread it in an even layer along the bottom and sides. cover with cling film and leave for 15 minutes. in the refrigerator. Next, remove the film and move the pan into the oven. bake for 10 minutes. let cool to room temperature. Do not turn off the oven.

No-bake cheesecake with cottage cheese is a fairly popular dessert that has a lot of benefits. Firstly, it will take significantly less time to prepare than an alternative recipe that involves baking. Secondly, not having to fuss with the oven makes this treat a great option for hot weather. Efficiency is also important: for cooking we need simple and inexpensive products. Well, the simplicity of making this dessert will appeal even to housewives who have just begun to master the wisdom of the kitchen.

There are a huge number of cheesecake recipes in the world. American housewives prefer to bake this dish in the oven, but in Europe it is more often served “raw”. By and large, this is just a matter of taste, because all the ingredients present in most cheesecake recipes are already ready to eat.

Our article will tell you about all the intricacies of preparing this treat, and in addition, it will offer several ideas for improvisation. Armed with the information received, you can easily prepare this dessert.

No-bake cheesecake base

It’s hard to think of anything simpler than a sand base on which the curd mousse rests like a cloud. After trying the result, you will be surprised that such a harmonious union can be obtained from the simplest products. The crust is a mandatory ingredient; it is included in any cheesecake.

1. The classic no-bake cottage cheese recipe involves using a springform pan. Place it on the board. And we will make the cake like this:
2. Grind 250 grams of any shortbread cookies into crumbs in any convenient way. Place half a stick of butter on a saucer and cover with a glass or cup scalded with boiling water for 3 minutes. This method allows you to quickly heat the oil to the desired state.
3. Combine the butter and cookie crumbs, mix the mixture thoroughly until it becomes homogeneous.
4. Press the “dough” firmly onto the bottom of the pan, carefully spreading it over the entire surface in an even layer.
5. Place the mold in the refrigerator.

By the way, you don’t have to buy the most expensive shortbread to prepare the base. Even a broken one will do (it's much cheaper). The main condition is that the cookies must be very fresh.

A little improvisation

Why not experiment and make an unusual cheesecake? This no-bake recipe with cottage cheese provides ample opportunity for improvisation.

For example, you can use cookies flavored with coffee or baked milk for the base. And if you don’t plan to treat your children to dessert, you can add a few drops of liqueur or cognac into the crumbs. A very beautiful base with a distinct chocolate taste will be made from Oreo. You can add chocolate drops, a little boiled condensed milk, and nuts fried in a dry frying pan to the crumbs of regular cookies. And if you use Savoyardi cookies soaked in strong coffee as a base, the cheesecake will taste like the famous Tiramisu dessert.

Suitable cottage cheese

To make cheesecakes, they use different fillings: homemade cottage cheese, various types of cream and cottage cheese, and even tofu. It is worth noting that for most recipes these options are interchangeable.

We are considering the cottage cheese recipe. Therefore, it is worth mentioning which product is the best.

Most confectioners advise using high-fat homemade cottage cheese. It has an expressive taste and interesting structure. But cheesecake with cottage cheese without baking can also be prepared from a store-bought product. Moreover, if you want to reduce calories, you can even use low-fat cottage cheese. In any case, before preparing the filling, you will need to grind it as much as possible by passing it through a fine metal sieve.

Curd layer

First, soak 15 g of gelatin in very hot water. Remember, at temperatures above 85 o C gelatin loses its properties, but too cold is not good. The optimal value is 75-80 degrees.

Place 500 grams of cottage cheese in a blender bowl, add 100 ml of fat sour cream, 4 tbsp. l. sugar and a little vanilla extract. Beat thoroughly and let stand for a while until the sugar dissolves.

Stir the gelatin mixture, pour it through a sieve into the curd cream and mix with a spatula.

Spread the mixture over the cookie layer, carefully leveling it out. To avoid bubbles and unevenness, do not put all the cream at once, load in portions.

It will take about 4 hours for the cheesecake with cottage cheese without baking to harden properly. Place the container in the refrigerator. When the curd cream has hardened, carefully unfasten the mold, remove the side, and transfer the dessert to a serving dish. The recipe is excellent in this version, but we will consider a few more unusual ideas.

Berry flavor

Since we decided that summer is a great time to make a no-bake cottage cheese cheesecake with gelatin, we will use its potential to the maximum.

You can add berries to the curd filling: currants, strawberries, cherries, raspberries. Choose any! You can puree the berries and squeeze it through cheesecloth into the curd base, or you can add them whole. When cut, the dessert will look very colorful. For the indicated amount you will need approximately 2/3 cups of berries.

Fruits are also suitable: peaches, nectarines, plums, ripe soft pears.

Low calorie dessert

A small calorie content of the top layer can be provided using low-fat cottage cheese. And for sweetness it is better to add honey. Its calorie content is not much lower than that of granulated sugar, but you only need a little bit of it to get a great taste.

Options for the holiday

The basic recipe for this treat can also be used for a celebration. You can make a no-bake cheesecake with cottage cheese and cookies very quickly, because the active cooking time is no more than half an hour. In the meantime, the dessert freezes, you can pay attention to other ideas.

Soak 30 g of gelatin, and after 20 minutes place in a water bath, heat until the crystals dissolve. Cut 200 g of “Korovka” sweets without wrappers in half and pour half a glass of milk. Place the dishes on low heat, do not forget to stir. Beat 400 g of cottage cheese, add half a glass of full-fat sour cream, swollen gelatin and candy-milk mass. Place the cream on the crust and keep the no-bake cottage cheese cheesecake with gelatin in the refrigerator for 10-12 hours. By the way, Oreo is just perfect for the base.

How to decorate cheesecake?

In the summer, you can use pieces of fruit, berries, and mint leaves. Chocolate chips look beautiful on the curd cream.

Frozen no-bake cheesecake with cottage cheese and cookies can be topped with ganache or glaze. If you don’t want to spend a lot of time on decoration, just melt half a chocolate bar in the microwave, mix with 50 grams of butter at room temperature and spread over the surface. What could look more appetizing than chocolate?

Serving

Cheesecake with cottage cheese without baking goes well with tea, coffee, cocoa, and juices. It is perfectly acceptable to serve this treat with fermented baked milk or cold milk. If the format of the feast involves stronger drinks, give preference to red dessert wine.