How to make cold cheesecake at home. Cold cheesecake. Recipes from chefs

A dessert of American cuisine called cheesecake is a welcome guest on any everyday and festive table. The dish consists of a thin soft base of shortbread cookies and a delicate creamy filling. To prepare dessert at home, you need to be patient, because classic cheesecake needs time to mature.

Classic New York cheesecake recipe

Time: 2 hours.
Number of servings: 15.
Difficulty: difficult.

Difficult to prepare, the classic New York cheesecake will justify the long cooking time with its taste.

The recipe uses Philadelphia cheese, it can be replaced with another cream cheese, such as Almette.

Ingredients:

Philadelphia cheese – 900 g;
shortbread cookies – 320 g;
sugar – 220 g;
butter – 200 g;
fat sour cream – 160 g;
lemon juice – 40 ml;
vanilla extract – 20 ml;
lemon zest – 5 g;
eggs – 5 pcs.

Cooking method:

Grind the cookies into fine crumbs using a blender; if you don’t have a blender, use a ziplock bag with a rolling pin.
Melt the butter, pour into the crumbs, stir.
Cover the bottom of the springform pan with parchment, snap the ring on, and trim off the remaining paper with scissors.
Lay out the crumbs, compact the bottom, form high sides, and place in the freezer to cool for 15 minutes.
In a mixer bowl, combine Philadelphia cheese and sugar.
Add the eggs one at a time, adding each subsequent egg should be done strictly after the previous one has been completely kneaded.
Add sour cream, stir until smooth.
For flavor, add vanilla extract, lemon juice and zest in the amount specified in the recipe.
Preheat the oven to 160°C.
Remove the pan with the base from the freezer and wrap it in several layers of food foil to prevent water from getting inside.
Pour the filling onto the cookie base.
Place the workpiece in another baking container of larger diameter.
Pour hot water into the bottom of a large baking sheet until it comes halfway up the cheesecake.
Send the workpiece to bake for 60-80 minutes.
The edges should set well, but the middle will be runny.
After this, open the door slightly, turn off the oven and leave the cheesecake to bake for 1-2 hours.
When the dessert has cooled, cover the pan with cling film and place it on the refrigerator shelf for 6-8 hours.
Let Classic New York Cheesecake come to room temperature before serving.

Recipe in a slow cooker

Time: 1 hour 20 minutes.
Number of servings: 8.
Difficulty: easy.

Depending on the power and volume of the multicooker bowl, the dessert cooking time may vary. For cooking, it is better to use homemade cottage cheese; it is not as grainy as store-bought cottage cheese, so the filling will be more tender.

Ingredients:

cottage cheese – 300 g;
sugar cookies – 300 g;
sour cream – 300 g;
sugar – 150 g;
butter – 100 g;
eggs – 3 pcs.;
lemon (zest) – 1 pc.;
vanilla sugar – 1 sachet.

Cooking method:

Grind the cookies to crumbs using a food processor or a kitchen hammer.
Melt the butter and pour into the crumbs.
Cut a circle out of parchment paper, grease it on both sides with oil, and line the bottom of the multicooker with it.
Cut a wide strip of parchment, oil it, and wrap it around the sides of the bowl.
Place the crushed cookies on the bottom of the bowl, press firmly, and form sides.
Mix cottage cheese with sugar, beat in one egg at a time, add sour cream, zest of one lemon and vanilla sugar.
Place the finished curd mass on the cookie base.
Close the lid and set the “Bake” mode for 50 minutes.
After the beep, do not open the lid, let the cheesecake sit for another 60 minutes.
Remove the bowl from the multicooker, let the dessert cool at room temperature, then cover with cling film and refrigerate for 3 hours, or preferably overnight.
In the morning, turn the classic cheesecake according to the recipe in a slow cooker onto a plate, then turn it over again using a second plate, decorate it to your taste.

Chocolate dessert

Time: 1 hour 40 minutes.
Number of servings: 10.
Difficulty: medium.

You can diversify the taste of classic cheesecake with chocolate and cocoa powder.

The recipe uses dark chocolate; its bitterness complements the taste of the dessert. If desired, it can be replaced with milk chocolate.

Ingredients:

cream cheese – 500 g;
crumbly cookies – 250 g;
powdered sugar – 170 g;
sour cream – 150 g;
dark chocolate – 110 g;
cocoa – 80 g;
butter – 60 g;
eggs – 4 pcs.

Cooking method:

For the base, melt butter with 60 grams of dark chocolate, mix with cookies crushed into fine crumbs.
Place the mixture in a round springform pan and form sides.
For the filling, beat the yolks with sugar until white.
Separately, mix cream cheese and sour cream.
Combine the cheese and egg mixture together.
Add the remaining grated chocolate and cocoa powder.
Beat the whites until fluffy, gently fold them into the filling, then spread the mixture onto the base.
Bake for 50-60 minutes at 150°C, at the end of cooking the filling should be slightly liquid.
Cool the chocolate cheesecake according to the classic recipe at room temperature, then place it in the refrigerator overnight.

No bake recipe

Time: 30 minutes.
Number of servings: 8.
Difficulty: medium.

You can make a delicious cheesecake without resorting to baking. To ensure that the filling holds its shape well and does not spread, a small amount of gelatin is added to it. Sometimes it is replaced with a plant analogue - agar-agar.

Ingredients:

low-fat cottage cheese – 500 g;
shortbread cookies – 300 g;
cream – 200 ml;
butter – 150 g;
sugar – 150 g;
water – 100 ml;
gelatin – 20 g.

Cooking method:

Pour gelatin with water and leave for 60 minutes to swell.
Grind the cookies in a blender or by hand.
Place in the bottom of a baking dish and stir in the melted butter.
Press the mixture evenly into the mold, form sides, and place in the refrigerator.
Whip the cream with sugar, add cottage cheese, mix well so that there are no lumps, add gelatin and mix again.
Remove the pan from the refrigerator, pour in the curd mixture, and cool again for 3-4 hours until completely set.
Remove the finished classic cheesecake from the mold according to the no-bake recipe and serve on a presentation platter.

No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.

Cheesecake is an English word (“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.

You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.

In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.

Classic no-bake cheesecake recipes:

Classic cheesecake - recipe with strawberries and cottage cheese

Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.

We will need:

Shortbread cookies - 200 gr.
cream - 500 ml (can be replaced with sour cream 30%)
cottage cheese - 300 gr.
butter - 100 gr.
sugar - 150 gr.
gelatin - 30 gr.
water - 100 ml
vanilla sugar - 1/2 tsp.
fruit jelly - 1 pack
water - 400 ml

1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.

The ratio of butter to cookies in a cheesecake should be approximately 1:2

2. Cover the dessert mold with cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.

3. Pour gelatin with cold water for 15 minutes to swell.

Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try a variety of fillings, I assure you that they are all delicious.

4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.

5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.

6. The result is a homogeneous mass with the consistency of thick sour cream.

7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).

8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.

9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.

10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.

11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.

12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.

No-bake cake with fruit and gelatin - recipe with photo

Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.

We will need:

Shortbread cookies - 200 gr.
butter - 150 gr.
roasted peanuts - 100 gr.
cottage cheese or curd dessert - 500 gr.
cream - 70 ml
fruits or berries - 200 gr.
1 lemon
sugar - 70 gr.
gelatin - 2 tbsp. l.
fruit jelly - 1 pack
water - 400 ml

The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.

Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.

2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.

3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.

4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.

5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.

6. Add the gelatin mixture to the curd mass, stir well.

7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.

8. Decorate our dessert with fruits or berries as your imagination allows.

9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.

10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.

No-bake blueberry cheesecake - recipe with mascarpone

An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.

We will need:

Shortbread cookies - 200 gr.
any nuts - 100 gr.
fresh or frozen blueberries - 300 gr.
cream - 280 gr.
Mascarpone cheese - 350 gr.
sour cream or natural yogurt - 200 gr.
sugar - 50 gr.
powdered sugar - 80 gr.
gelatin - 20 gr.
sprig of rosemary

Grind the cookies using a blender. Pour milk into cookies, stir until smooth.

2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.

3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.

4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.

5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.

6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.

7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.

8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.

9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.

10. Add whipped cream to the beautiful lilac blueberry cream and stir well.

11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.

12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.

Chocolate cheesecake

Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...

Orange cheesecake - no-bake cake

This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.

We will need:

Chocolate cookies - 1 pack (100 gr.)
cream - 500 ml
Philadelphia cheese - 300 gr.
sugar - 150 gr.
butter - 100 gr.
gelatin - 20 gr.
orange - 3 pcs.

As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.

2. Soak gelatin in water for 20 minutes to swell.

3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.

4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.

5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.

6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.

7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.

8. Carefully separate the cake from the mold with a knife and serve at its best.

You can also prepare a recipe without baking, which was on my website not so long ago.

I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.

Cheese cake is a great alternative to the usual honey cakes and biscuits. And berries, chocolate and other additives will improve the traditional recipe for the American treat. The following describes in detail how to make cheesecake at home.

Classic step-by-step cheesecake recipe

Every housewife should make this dessert at least once. It turns out to be the most tender and delicious. Ingredients: 190 g of Yubileiny cookies, 580 g of unsalted cream cheese, vanilla on the tip of a knife, 2/3 tbsp. very heavy cream, 130 g icing sugar, half a stick of butter, 3 pcs. chicken eggs.

All products are slightly warmed in advance after refrigeration. It is enough to leave them for at least half an hour at room temperature.
Cookies and pieces of butter go into a blender. From these components a crumb base is obtained. It is compacted along the bottom of the springform pan. You also need to take care of the sides.
The cake is baked in the oven for 12 minutes.
For the cream, the cheese is very carefully mixed with powder. Vanillin is added. Raw eggs are poured in one by one, and then cream.
The base is filled with cream. The treat is baked for 70 minutes at medium temperature.

According to the classic cheesecake recipe, the pan should be placed in a water bath in the oven. This will protect the baked goods from unsightly cracks.

Cheesecake "New York"

This version of sweets is often served in restaurants serving European cuisine. But you can easily prepare it yourself. Ingredients: 290 g shortbread cookies, half a stick of butter, 580 g cream cheese, 1 tbsp. very heavy cream (for whipping), 3 pcs. chicken eggs, 130 g granulated sugar.

The base is first prepared from non-cold products. To do this, the cookies are ground in a blender and combined with liquid oil. The base is laid out in a mold and baked for 8-9 minutes.
The cheese is mixed with sand until smooth. No need to use a mixer for this. The eggs are slowly introduced one at a time. At the very end, cream is poured in. Beating is not required at this stage either.
The base is filled with filling.
First, the New York cheesecake is baked in a very hot oven for 12 minutes. Then another 60-80 minutes at 110 degrees.

The center of the finished dessert should jiggle slightly.

Chocolate cheesecake

This option is intended specifically for lovers of chocolate in any dessert. Ingredients: a large heaped spoon of cocoa, 190 g of cookies, half a kilo of good cream cheese, half a stick of butter, 180 g of low-fat sour cream, 3 pcs. selected eggs, 170 g of powder (sugar), 1.5 bars of dark chocolate.

The base is prepared as standard - from cookie crumbs and butter. But this time cocoa is added to the ingredients.
The base will bake for 12 minutes at medium temperature.
The cooled “cake” is filled with cream from carefully mixed cheese, powder, sour cream, eggs and melted chocolate.
The bottom of the mold is wrapped in foil to cook the dessert in the oven in a water bath.
The chocolate cheesecake will be baked for 70 minutes at 160 degrees.

The treat is served with tea only after thorough cooling.

Curd cheesecake with cookies

Fresh berries are best for decorating dessert. Ingredients: 120 g of cookies, 70 g of good butter, 140 g of sour cream, half a kilo of cottage cheese, 130 g of granulated sugar, 3 pcs. selected eggs, a whisper of vanilla sugar.

When preparing the base for baking from butter and cookies, some of the latter can be replaced with nuts. The mass is compacted very tightly into the mold. It is convenient to do this with a heavy mug.
The base should set in the oven after 12-14 minutes of baking.
Cottage cheese, sour cream and both types of sugar are combined with an immersion blender. This will allow you to prepare cream without grains. The sand should completely dissolve during whipping.
At the end, eggs are introduced one by one.
The curd mass is poured into the base.
The dessert is baked for approximately 80 minutes at 150-160 degrees.

It is better for the delicacy to sit in the refrigerator overnight before serving.

With mascarpone

This cream cheese is not cheap, but it makes the dessert special. It will be enough to take 380 g of mascarpone. Other ingredients: half a stick of butter, a pinch of rock salt, 1 tbsp. granulated sugar, 4 pcs. chicken eggs, 420 ml of fat sour cream.

The cake, compacted from cookie crumbs and melted butter, must be baked in a hot oven for 8-9 minutes.
Whip sour cream with sugar. Separately beaten eggs and cheese are added to the resulting mass.
Cream is poured onto the cooled cake.
The treat is baked at a minimum temperature of 85-95 minutes.

Before serving, you need to let the baked goods rest a little at room temperature.

With strawberry

The delicacy looks very beautiful if its base is chocolate. To do this, take dark cookies with cocoa - 230 grams. Other ingredients: 85 g butter (butter), 280 g fresh berries, 120-140 g granulated sugar, 3 pcs. eggs, half a kilo of village cottage cheese, half a lemon, 1.5 tbsp. low-fat sour cream, 60 g strawberry jelly, a pinch of vanilla sugar, 25 g starch.

A sand base of cookies and melted butter is compacted into a mold. Next, it is baked in the oven for 8-9 minutes.
The cottage cheese is kneaded and combined with the eggs. Two types of sugar, starch, sour cream, and juice from half a citrus fruit are also sent there. There is no need to beat the mixture.
The cream is spread on the cooled base. The bottom of the form is wrapped in foil. The treat is baked in it on a baking sheet with water for 80-85 minutes at low temperature.

Thin slices of berries are already laid out on the finished baked goods, and the jelly prepared according to the instructions is poured. After this, the delicacy is well cooled.

No baking

Even without an oven, you can pamper your family with the dessert in question. Ingredients: 170 g of cookies, a little more than half a kilo of cream cheese, 1 tbsp. whipping cream, 90 g butter, a pinch of vanilla sugar, 25 g powdered gelatin, 110 ml milk, 190 g powdered sugar. Pour it through a fine sieve.

The base is filled with cream.

The no-bake cheesecake will chill for at least 4-5 hours.

In a slow cooker

Interestingly, even a “smart pan” can become an assistant in preparing a cheese cake. Ingredients: 1 can of condensed milk, 190 g of low-fat sour cream, 1 tbsp. light flour, 60 g butter, 40 g sugar, 2 whole eggs and 2 yolks, 410 g cottage cheese.

Egg yolks are ground with sugar. Oil is added to them. The products are mixed with flour and put in the cold for half an hour.
The dough is rolled out and placed in the bowl of the device.
Cottage cheese is mixed with whole eggs and sour cream. Condensed milk is added to the ingredients. The mass is laid out on the dough.
The treat is baked for 55 minutes in the baking program. Then, with the lid closed, the treat is left in the switched off device for another 12 minutes.

The delicacy can be served without pre-cooling.

For shape 16-18 cm
Here is a set of products.

For the cheesecake base. Melt the butter. Grind the cookies into crumbs. Add butter to cookies, mix well.

Transfer the cookies into the mold and distribute them well along the bottom, pressing with your hand. Place in the refrigerator to harden.

Soak the gelatin in cold water (25 ml) and let it swell.

Pour cold cream into a bowl and beat with a mixer until light peaks form. Place in the refrigerator.

Pour the remaining water into the saucepan, add sugar. And put it on the fire to cook the syrup.

Start beating the eggs with a mixer. Whip until our syrup boils and thickens.

As soon as the syrup boils and thickens, reduce the mixer speed to medium and pour the syrup into the eggs in a thin stream. Continue beating the mixture at medium speed.

Add honey to the swollen gelatin and dissolve it.

And add it in a thin stream to the main mass. At the same time, continue to beat with a mixer.

Remove the zest from the lemon. Squeeze lemon juice. Divide the lemon zest into 2 parts.

Mix half the zest with 1 tablespoon of sugar. Set aside for now.

Add lemon juice and half the zest to the main mixture. Add cottage cheese and sour cream.

And beat everything again with a mixer.

Add half-whipped cream into the resulting mass and gently fold it in with a spatula, moving from bottom to top.

Immediately pour the cheese mousse into the mold with the base, smooth the top and put it in the refrigerator to set for 4 hours or overnight.

Remove cheesecake from pan. Cut into portions.

Garnish with lemon zest and sugar.
Enjoy your tea!!!

Preparation time: 1 hour + 6-8 hours for hardening

Number of servings: 8-10

How to make cold cheesecake with nuts, step-by-step recipe with photos:

Step 1. Soak the gelatin in cold water.

If you have leaf gelatin, give it time to swell, then squeeze out the water and add according to the recipe. If the gelatin is granular, like mine, add the entire mass along with the absorbed water.

Step 2. Combine the cream and sugar in a saucepan and bring the mixture to a boil over medium heat.

Step 3. In a container, combine cream cheese and nut butter, prepared yourself or purchased at the store.

You can choose any nuts to suit your taste: peanuts, hazelnuts, pistachios or walnuts. All pastas are prepared according to the same principle. If you like very sweet desserts, add Nutella to your cold cheesecake.

Step 4. Stir or beat the cheese mass with a mixer until smooth. For brightness, you can add yellow or green (if it is pistachio paste) dye.

Step 5. During this time, the cream had time to cool a little. Place the swollen gelatin in hot (80-85 degrees) cream and stir the mass until smooth.

Step 6. Pour hot cream into the curd mass and beat everything again with a mixer at minimum speed.

Step 7. Break the Oreo cookies into arbitrary pieces and mix them with the curd and nut mixture.

The larger the pieces, the more clearly they will stand out in the dessert.

Step 8. Bake a chocolate sponge cake according to the recipe (for the lazy) or. This crust will become the base of our cold cheesecake.

Line the springform pan with cling film or acetate film and place the chocolate cake down.

Step 9. Pour the curd mixture into the mold, smooth the top with a spatula and put it in the refrigerator overnight to harden.

Step 10. When the cheesecake has cooled, fill the top with the chocolate frosting prepared according to this recipe.

Remove the cheesecake from the pan with a knife dipped in hot water and serve with your favorite, espresso or!

Bon appetit!