Pineapple Cheesecake

Steps

• 1. Sand base: chop the cookies into crumb and mix well with melted butter. Tamp down in the mold and put in the cold for 30 minutes.
• 2. Pour gelatin with water and let it brew for 10 minutes. Then, heat it up on the stove until completely dissolved and let it cool.
• 3. Cook jelly according to the instructions on the packaging. Leave to cool.
  
  

  
  
• 4. Make a curd base. Beat cottage cheese with sour cream. You can grind it through a sieve beforehand, but I immediately beat up with a blender.
• 5. Add sugar and gelatin, continue beating.
• 6. Take 3 pcs of pineapple and grind in a blender with 3 tbsp of pineapple juice. Mix with curd mass.
  
  

  
  
• 7. Put the second layer in a mold and let it freeze in the fridge, leave it for 3-4 hours.
• 8. Put the pineapple slices on the cake and pour with the jelly. I recommend to firstly pour 3 tbsp of pineapples and put for 30 minutes in the fridge. As if you immediately pour in the jelly, the pineapple slices can float.