In honor of my birthday, which was the day before, I made this cheesecake — and today I'm sharing the recipe. Everyone knows that a classic cheesecake is made with cream cheese and baked, but very often cream cheese is swapped out for cottage cheese, and the baking step is replaced with gelatin. That's when you get not just a cheesecake, but a no-bake cottage cheese cheesecake. Taking stock of which berries and fruits are most abundant at the market right now, I concluded that it's apricot season!)) So my cheesecake features apricots. By the way, you can make this cheesecake any time of year using canned apricots — peaches would work beautifully here too. For the white mousse, I used a trio — soft cottage cheese with 9% fat, plain yogurt at 6% fat, and heavy cream at 33%. If you have trouble finding good plain yogurt, you can substitute it with 10% sour cream, preferably one that isn't too tangy. This cheesecake turned out incredibly delicious! The white mousse is simply wonderful — it's both cottage cheese-yogurt-flavored and delicately creamy at the same time. I don't even need to tell you how beautifully and gently it melts in your mouth. And on top sits a bright, sweet-tart apricot layer that serves as the perfect accent and adds a vivid finishing touch to the whole cheesecake. As the birthday girl, I was thrilled)) and so were the guests!))
Ingredients:
- Crust:
- 150 g shortbread cookies
- 50 g butter
- White Mousse:
- 400 g soft cottage cheese
- 300 g plain yogurt
- 200 g heavy cream 33%
- 120 g powdered sugar
- 12 g gelatin
- 10 g vanilla sugar
- 1 tbsp lemon juice
- Apricot Layer:
- 600 g apricots (whole, before pitting)
- 1–2 tbsp powdered sugar
- 1 tbsp lemon juice
- 10 g gelatin
How to cook no-bake cottage cheese cheesecake with apricots
Place the cookies in a food processor and pulse into fine crumbs. Add the melted butter to the cookies and process everything together once more.
Pour the crumb mixture into the pan — I used a 20 cm ring mold — and press it firmly and evenly across the bottom. Refrigerate while you prepare the white mousse.
Make the white mousse. Combine the cottage cheese, yogurt, lemon juice, powdered sugar, and vanilla sugar in a bowl. The ingredients should ideally be at room temperature so they blend together more easily. Blend everything thoroughly with an immersion blender — very thoroughly!
Soak the gelatin in 50 ml of water ahead of time and let it bloom. Then heat it until hot so the gelatin dissolves completely. Let it cool. Pour in the gelatin and blend everything together once more with the immersion blender. The mixture should be absolutely (!) smooth, with no lumps of cottage cheese. Be especially thorough with the blender if you didn't use soft, smooth cottage cheese — though regardless of which type you use, this step is the most important part of making the cheesecake.
Cover and microwave for about 5 minutes. You can also stew the apricots in a small saucepan or roast them in the oven. Drain off any liquid that has been released.
Press through a fine-mesh strainer. Add the lemon juice and powdered sugar. Soak the gelatin in 50 ml of water ahead of time and let it bloom. Then heat it until hot so the gelatin dissolves completely, then let it cool. Pour in the gelatin while stirring.
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