Ingredients :
(18 cm diameter mold):
Pastry base:
80g biscuits
50 g melted butter
Colored layers:
300 ml of 30% cream
300 g cottage cheese (eg ground in a bucket)
3 jellies of different flavors (I used wild strawberries, wild berries and lemon)
3 × 100 ml of hot boiled water
50 g of powdered sugar
Preparation :
Cake base: Crush the biscuits into small crumbs, then add melted butter. Mix everything well, then transfer to a mold lined with cling film. Press the crushed cookies onto the bottom with a spoon. Place the mold in the refrigerator for about 1 hour.
Colored layers: In three bowls, dissolve the colored jellies in hot water (according to my suggestion, or according to your needs) and leave to cool (be careful not to set). Mix the cream with the powdered sugar, then add the fromage blanc and mix gently. Divide the dough into three equal parts. Pour the liquid jelly into each bowl and mix well.
Pour the first colored layer over the cooled cookies and put them in the freezer (so the mass will set quickly). Then carefully pour another layer and put it back in the freezer. After several minutes, pour another (final) layer of cheesecake mass.
You can put the cold cheesecake in the freezer for several minutes, then put it in the refrigerator to cool completely.
After complete hardening, carefully remove the edge of the mold and transfer the cold cheesecake to a plate. Garnish with wild berries (or other favorites).
Store cold cheesecake in the refrigerator.
