No need to bake it, and it’s made without cottage cheese! This intriguing buttermilk cheesecake is the true taste of summer and is really easy to prepare. Will you give it a try?
Ingredients
- Oat cookies – 210 g
- Dark chocolate – 100 g
- Cherries – 130 g
- Cherries – 130 g
- Fruit granola – 3 tablespoons
- Vanilla yogurt – 75 g
- Xylitol – 5 tablespoons
- Buttermilk – 350 ml
- Cinnamon – 0.5 teaspoon
- Rapeseed oil – 1 tablespoon
- Heavy cream (36%) – 200 g
- Fresh mint – 2 g
- Water – 60 ml
- Gelatin – 10 g
Preparation
Melt the chocolate in a water bath: boil water in a saucepan, then place a glass bowl over it. Transfer the chocolate, broken into smaller pieces, into the bowl. Add oil. Set over low heat and heat, stirring occasionally, until the chocolate is completely melted.
Combine the cookies in a blender with cinnamon, blend thoroughly, and transfer to a bowl. Add the melted chocolate from the water bath. Mix well. Transfer the prepared mixture to a cake pan lined with parchment paper (on the sides and bottom).
Smooth out the mixture with a silicone spatula and press it firmly into the bottom of the cake pan. Place the pan with the crust in the refrigerator while preparing the cheesecake filling. Put the gelatin in a bowl and pour cold water over it. Stir and set aside to swell.
Pit the cherries and transfer them to a saucepan. Add xylitol, mix, and heat the cherries over low heat until they soften and break down. Turn off the heat, let cool for a moment, then add the swollen gelatin. Mix thoroughly until the gelatin is dissolved. Blend the finished jam thoroughly with an immersion blender and transfer to a large bowl.
Whip the well-chilled heavy cream until stiff peaks form in a mixing bowl. Add buttermilk to the bowl with the blended jam and mix with a kitchen whisk. In small portions, add whipped cream and gently mix until combined with the rest of the mixture. Be careful not to overmix the cream—it should remain delicate and fluffy.
Pour the cheesecake mixture onto the chilled crust. Place the cake pan in the refrigerator for about 2-3 hours, or preferably overnight. The filling should set very well before removing the cake from the pan. Spread vanilla yogurt on the top of the well-chilled cheesecake. Sprinkle crumbled granola and fresh cherries on top of the yogurt layer. Decorate with fresh mint leaves.
