Light no-bake citrus cheesecake: how to make the perfect summer dessert
Citrus fruits are the perfect base for refreshing summer desserts. Instead of a variety of sponge cakes, you can make a delicious cheesecake with oranges and jelly. you don't have to bake anything.
The idea of making a no-bake summer cheesecake with citrus is published on the Instagram page of a food blogger with the nickname foodblog_95. The dessert is moderately sweet.
No-bake citrus cheesecake recipe
Source: Screenshot of the post on the foodblog_95 Instagram page
Ingredients:
- cottage cheese - 350 g
- sour cream - 250 g
- sugar - 100 g
- vanilla or vanilla sugar
- gelatin - 25 g
- water - 150 ml.
- orange - 2 pieces
- jelly - 2 packs
- boiling water - 600 ml.
Method of preparation:
Prepare the curd mass
Source: Screenshot of the post on the foodblog_95 Instagram page
1. Pour gelatin with water, set aside for 10 minutes.
2. Heat in the microwave.
3. Combine cottage cheese, sour cream, sugar and vanilla in a bowl.
Add gelatin
Source: Screenshot of the post on the foodblog_95 Instagram page
4. Using a blender, grind the mixture until smooth.
5. Add gelatin and blend again.
Distribute the mass over the mold
Source: Screenshot of the post on the foodblog_95 Instagram page
6. Pour this mass into the mold.
7. Put in the refrigerator until completely frozen.
8. Pour boiling water over the jelly and mix thoroughly.
Put the fruit in the mold
Source: Screenshot of the post on the foodblog_95 Instagram page
9. Cool to room temperature.
10. Cut the peeled orange into half rings.
Cooking orange jelly
Source: Screenshot of the post on the foodblog_95 Instagram page
11. Put on the cheese layer.
12. Pour the jelly so that it covers only the orange.
Add the orange jelly to the mold
Source: Screenshot of the post on the foodblog_95 Instagram page
13. This is to prevent the fruit from floating in the jelly.
14. Put in the refrigerator until it hardens.
Ready orange cheesecake
Source: Screenshot of the post on the foodblog_95 Instagram page
15. Pour all the jelly into the mold and refrigerate again for 3-4 hours.
16. Remove the split ring and cut the dessert into pieces.
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