Worked as a waitress in an expensive pastry shop, learned to cook a branded cheesecake without baking.

How to cook cheesecake at home without baking, knows a video blogger, a wonderful master and a recognized star of cooking Lilia Zvit. On her YouTube channel, we watched the recipe for the Snickers dessert, which in an original way combines the taste of peanuts, salted caramel, cream and homemade cottage cheese.



Cheesecake at home without baking Ingredients for the base

• 300g sand cookie
• 150g butter
• connector

Ingredients for the curd layer

• 600g cottage cheese
• 200g condensed milk
• 250 g cream with a fat content of 33%
• 50g powdered sugar
• 25g gelatin
• 50 ml of water
• 100ml cream

Caramel ingredients

• 120g sugar
• 30g water
• 70g cream
• 30g butter
• pinch
• 100g roasted peanuts

Preparation

1. Put the cookies in the blender bowl. Grind it to a small crumb.
   
   
   
2. Add melted butter to your liver. Stir it well.
3. Put half the sand crumb in the form. Spread evenly over the bottom and tamper with a spoon. Form from the second half of the crumb the sides 5-6 cm high. Send the mold to the freezer so that the sand base freezes.
   
   
   
4. In the meantime, prepare the cheese mass. Add condensed milk to the curd. Blow the blender to a homogeneous mass.
5. Pour the gelatin with cold water, stir and leave it for a few minutes to swell.
6. Add powdered sugar to the cream and whip it to a stiff foam.
   
   
   
7. Couple the whipped cream with the cheese mass. Stir it.
8. In a separate dish, mix 100 ml of cream and swollen gelatin. Heat, stir until the gelatin melts. There is no need to boil the mass.
9. Pour a hot gelatin mass to the cottage cheese. Hit it with a mixer.
10. Put the curd mass in a prepared sand base. Bortices should be a couple of centimeters higher to fit caramel. Send the cake to the fridge.
    
    
    
11. Put the sugar in a pot with a thick bottom. Add water and heat, stirring, for 4-5 minutes until the sugar is golden.
12. Remove the pot from the fire and pour into it, stirring constantly, cream. When the mixture stops bubbling, add the oil and a pinch of salt. Stir until the oil dissolves.
13. As soon as the oil melts, send the caramel to the stove and cook for another 2-3 minutes to the desired consistency. The readiness of the caramel can be checked by spilling a little on the plate. The drops should be viscous and drain very slowly when tilted.
    
    
    
14. Cool the caramel to room temperature and fill it with a chilled cake. Spread the shoulder blade over the surface. Sprinkle roasted peanuts on top. Send the cheesecake to the fridge for a few hours. More details with the described recipe can be found in the video.
15. Bon appetit and new culinary discoveries!

Recall that earlier we told how to cook in a multicooker stunningly tasty cheesecake “Tender than tender”. It is without semolina, with a little sugar, and the taste is such that it is impossible to come off!