Cottage cheese and currant cheesecake

Cottage cheese and currant cheesecake
  • Serves: 8 People
  • Prep Time: 30 min
  • Cooking: 60 min
  • Difficulty: easy

This cheesecake is definitely my favorite one! It is incredibly gentle, light and ... in general, you have to try and then you will understand me!



  1. Grind cookies into a crumb, add melted butter, mix.
  2. Tightly tamp mass with a glass at the bottom of a detachable mold and put in the fridge for 10 minutes.
  3. Prepare gelatin: pour 18 g of gelatin with water and leave for 30 minutes. Present Warm up brewed gelatin.
  4. Prepare curd mass with whipped cream: whip the chilled cream with sugar. Do this with the help of a whisk (in a blender) until the mass increases at least by 3 times.
  5. Take cottage cheese and add whipped cream, a pinch of vanilla sugar and parry it with a blender until smooth and homogeneous mass.
  6. Shred the currants through a sieve (though before that, I grounded it in a blender).
  7. Divide curd mass into equal parts. And in one part add so many currants as needed for you to get the desired color (it should be light). Whisk with a blender and add gelatin.
  8. Evenly distribute the mass in the mold with the cookies and put into the freezer until it freezes.
  9. Do the same with the rest of the mass (only here add more currant juice, until the desired color is obtained).

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