Cheese dessert Myshkin happiness

1. Stage

The cooking time is specified without taking into account the cooling time. For both layers, crumble 100 g of Jubilee cookies or dried biscuit cakes into crumbs. Divide the crumbs in half.

2. Stage

Whip 285 ml of heavy cream with 3 tablespoons of powdered sugar for both layers. Measure 85 g of the total whipped cream for the inner layer.

3. Stage

Prepare the inner layer. Add 30 g of mascarpone to 50 g of cookie crumbs

4. Stage

Stir and put into a ring (form) with a diameter of 10 cm, tamping. Put it in the cold for 30 minutes. Soak 5 g of gelatin in 30 ml of cold water for 15 minutes. Then put in a microwave oven for 10 seconds and dissolve the gelatin.

5. Stage

Place mascarpone and powdered sugar in a bowl and mix

6. Stage

Add the yogurt and vanilla essence, mix. Add the gelatin and whipped cream, stir again.

7. Stage

Pour into the mold, flatten and put it in the cold for 1 hour.

8. Stage

Prepare the outer layer. Pour 15 g of gelatin in 90 ml of cold water and set aside. Add soft butter to the cookie crumbs and mix well

9. Stage

Transfer the mixture to a 15 cm diameter mold and tamp it to the bottom. Put it in the cold for 30-40 minutes. If you use a 12-13 cm. mould, you need to increase the height of its walls to 12 cm, laying a ring of thick plastic around the perimeter. If the form is 15-16 cm in diameter and 12-13 cm high, you can do without the plastic ring.

10. Stage

Cut the cheese into small cubes or grate it on a fine grater, put it in the bowl of a blender, pour the milk and powdered sugar, and grind.

11. Stage

Place the mascarpone in a glass bowl, add the shredded cheese mixture and place in the microwave for 30 seconds. Place the soaked gelatin in the microwave for 20 seconds and dissolve.

12. Stage

Pour the gelatin into a bowl with the mascarpone, add the whipped cream and vanilla essence, and stir. Add turmeric or food coloring and stir until cheesy

13. Stage

Pour half of the mixture on the layer of cookies and butter and put it in the freezer for 20 minutes.

14. Stage

In the large mold, transfer the cured inner layer from the small mold into the center by removing it from the ring or mold

15. Stage

Pour the rest of the cream-cheese mixture on top and put it in the cold for 3 hours or more.

16. Stage

Take the cheesecake out of the large mold and with a round notch or a spoon, dipping it in boiling water and wiping it dry, make notches in the "cheese". I made this cheesecake in a 16 cm diameter mold.

17. Stage

And this one is in a mold with a diameter of 12 cm. Try it!