Preparation:
Stage- 1. Prepare gelatin fill it with water (100 ml ) and leave for 60 minutes. In the meantime, work on the bottom layer of the cheesecake: melt the butter, crush the cookies into crumbs. Spread the bottom layer of the cheesecake from the pan in the refrigerator.
Stage: 2. When the gelatin swells, heat it, but do not bring it to a boil. Leave to dry. Beat cream with sugar, add sour milk cheese and mix again. Spread the cream cheese mixture on top of the cookie layer. No-bake cheesecake should be refrigerated for about 4 hours.
Ingredients:
1. Low-fat fermented milk cheese 500g
2. Butter 150g
3. Creams are fatty 200 ml
4. Gelatin 20 g
5. Sugar 150 g
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