113. No-bake cheesecake (Australian recipe)

I've already posted a recipe for cheesecake with cream cheese (in my case it was "Omichka"). Now I want to share a cheesecake recipe that is wrongly called Australian because it's based on cottage cheese rather than cream cheese. Why wrongly? Because Australia does have cheese :). But that misconception doesn't affect the delicate taste of this cottage-cheese dish in the least. Recipe and photos under the cut!

Cooking time ≈ 3 hours (+ a night in the fridge).

Ingredients:

• 400 g full-fat cottage cheese (in my case a 20% sweetened curd mass)
• 200 g butter
• 1 tbsp gelatine
• 4 tbsp icing sugar
• 2 tsp vanillin
• 300 g dark chocolate
• 100 g oat biscuits
• 100 g thick berry jam

Mix the melted butter, the cottage cheese and the icing sugar.

Add the vanillin and whisk thoroughly, pouring in the gelatine dissolved in hot water (5–6 tbsp) in a thin stream.

Put the mixture into a tin and refrigerate for two hours.

Make the base: crush the oat biscuits finely.

Melt 200 g of the chocolate in a bain-marie.

Mix the biscuits thoroughly with the chocolate and spread on oiled parchment. Put in the fridge.

Dip the tin with the set cottage cheese into hot water for a few seconds and carefully turn the contents out onto the prepared base.

Spread with a layer of jam.

Melt the remaining chocolate, let it cool, spread it over the top of the cheesecake and refrigerate overnight.

Bon appétit!