Even no-bake cakes can be delightful! Try out this recipe for a cheesecake with a fruity glaze.
Ingredients
Crust
- Butter cookies – 175 g
- Butter – 125 g
- Desiccated coconut – 20 g
Filling
- Gelatin – 5 g
- Low-fat cottage cheese – 500 g
- Sugar – 150 g
- Lemons – 2 pcs.
- Whipping cream (30%) – 200 g
Glaze
- Gelatin – 7 g
- Powdered sugar – 20 g
- Vanilla – 1.5 g
- Mango – 1 pc.
- Honeydew melon – 350 g
- Nectarine – 1 pc.
- Desiccated coconut – 25 g
Preparation
Step 1: Prepare the Crust Put butter cookies into a freezer bag, seal it, and crush the cookies using a rolling pin. Melt the butter. Combine it with the crushed cookies and desiccated coconut. Line the bottom of a cake tin with parchment paper and press the prepared mixture into it firmly. Chill the crust in the refrigerator for at least 30 minutes.
Step 2: Prepare the Filling Blanch one lemon, finely zest it, then juice both lemons and measure out 100 ml of juice. Soak gelatin in cold water. Mix cottage cheese, sugar, lemon juice, and lemon zest. Squeeze the gelatin and dissolve it over low heat. Add 2 tablespoons of the cheese mixture to the gelatin, mix, then combine this mixture with the rest of the cheese mixture. Chill briefly in the refrigerator until the filling thickens. Whip the cream until stiff peaks form and fold it into the cheese mixture. Spread the filling over the crust and refrigerate for about 3 hours until set.
Step 3: Prepare the Glaze Soak gelatin in cold water. Halve the mango, put one half in the refrigerator. Peel the other half, remove the flesh from the pit. Peel and deseed the honeydew melon. Wash the nectarine, halve it, and remove the pit. Blend the mango, melon, and vanilla seeds scraped from half of the vanilla pod until smooth. Measure out 400 ml and sweeten it with powdered sugar. Squeeze the gelatin and dissolve it over low heat. Add 2 tablespoons of the smoothie, mix, then combine this mixture with the rest of the smoothie. Gently pour it over the cheesecake and refrigerate for at least 2 hours or overnight until the glaze sets.
Step 4: Decorate the Cake Before serving, peel the chilled half mango, slice the flesh. Lightly toast the desiccated coconut in a dry pan, then let it cool. Remove the cake from the tin and decorate it with mango slices and toasted coconut flakes.
