Baby date cheesecake
240 g baby biscuits*
120 g butter
300 g cheese spread
700 g cottage cheese (3% fat, type fromage blanc)
20 soft dates
2 doses of vanilla
15 g of gelatin
150 ml milk for the gelatin
* I choose biscuits with butter and very little sugar
Combine the biscuits and butter in the blender. Reduce to crumbs and transfer into a cake pan with removable edge. Spread and press until you get a uniform layer of biscuit. Refrigerate.
Soak the gelatin in a bowl with the milk. Meanwhile, take a larger bowl and whisk in both cheeses, vanilla and dates. Use with a hand blender to have a smooth and fluffy consistency. Melt the already swollen gelatin in a warm water bath and stir it in the cheese mixture. Then pour the latter over the biscuit layer.
Refrigerate the dessert for 12 hours. Decorate to taste and serve cold.