Kulinarne przygody ENG: No-bake jelly cheesecake

🛒 Ingredients:

(250 ml cup)
(26x26 baking pan)

Ground curd cheese 1 kg (from a bucket)
Eggs 3
Sugar 1 cup
Butter 200 g
Milk 125 ml
Cream pudding 2
Ladyfinger biscuits 180 g
Cocoa biscuits 200 g
Raspberry jelly 2
Frozen or fresh raspberries 300 g

🔪 Preparation:

Dissolve the jelly in 700 ml of boiling water and set aside to cool.

Put the butter and sugar in a pot. Simmer until the butter melts.

Then add the cottage cheese and eggs. Mix everything together and cook until the cheese mass is hot (it cannot boil).

Dissolve the custard powder in the milk and pour into the hot cheese mass. Simmer for a few minutes until the mass thickens.

I lined a 26x26 baking tray with baking paper and arranged the sponge cakes. Spread the hot cheese mass. Arrange the biscuits on top. Set the cake aside to cool.

Add the raspberries to the cooled but liquid jelly, mix and when the jelly begins to set, pour it onto the cake. Note: jelly with frozen fruit sets quickly. Cool the cake in the fridge, preferably overnight. Enjoy!