Cloud-like indulgence: No‑bake cheesecake delight

All cheesecake lovers will adore it because cottage cheese is the main ingredient in the mixture. However, you can prepare the entire dessert without baking, so you don't have to worry about the cake collapsing. Angel's cloud is fluffy, soft, and so tasty that it's hard to resist.

This is an extraordinarily light and delicate cake that will impress everyone with its velvety interior. Most importantly, making it is very simple, even if you don't have much kitchen experience.

It is perfect for both larger and smaller occasions, impressing with its taste both lovers of traditional sweets and those seeking novelty in the kitchen. The preparation is simple, but as is fitting for a no-bake cake, you need to be patient. It should spend at least 4 hours in the fridge, so it's worth planning the dessert preparation in advance.

Ingredients:

• 1 kg of cheesecake cottage cheese,
• 300 ml of 30% cream,
• 100 g of icing sugar,
• 2 transparent jelly packets,
• 475 ml of hot water,
• 15 sponge fingers.

Instructions:

Step 1. Pour the jelly powder into a bowl, add boiling water and mix until the powder dissolves. Set aside to cool.

Step 2. Line the bottom of a baking tin measuring approximately 28x18 cm with baking paper. Arrange the sponge fingers to form the cake base.

Step 3. Pour chilled cream into a bowl and whip to make whipped cream. In a separate bowl, mix cheesecake cottage cheese with icing sugar. Once the ingredients combine, fold in the whipped cream using the mixer again. Finally, add the cooled jelly.

Step 4. Pour the resulting mixture onto the prepared base. Place in the fridge for at least 4 hours to set well.

Step 5. Decorate the ready cake with grated milk or dark chocolate and cut into pieces. Enjoy!