Cold cheesecake Recipe

The cold cheesecake recipe is one of the easiest ever to make the most popular biscuit and cheese dessert in a short time . Prepared with mascarpone , whipped cream and a sweet raspberry topping, the cold cheesecake is perfect on days when the heat doesn’t let up.

• FOR THE BASE
• 250 g of digestive biscuits
• 125 g of butter
• FOR THE STUFFING
• 750 g of fresh cheese like Philadelphia
• 170 ml of fresh cream
• 80 g of granulated sugar
• 1/2 vanilla bean
• 8 g of food gelatin in sheets
• FOR COVERAGE
• 250 g of raspberry jam
• a few drops of lemon juice
• half a glass of water

The cheesecake is an Anglo-Saxon tradition cake, made with fresh cheese . From home preparation par excellence it has over time been renewed and enriched becoming an iconic dessert of contemporary cuisine characterized by increasingly innovative combinations.

Our cold cheesecake is a very simple dessert, with a quick and easy recipe, ready in just 20 minutes . As always, then, the time required for cooling must be taken into consideration. Since it is a no-bake dessert, it is ideal to prepare when it is very hot and turning on the oven is certainly not tempting. Made with mascarpone ,cream and a simple topping with raspberry jam , it can however be reinterpreted by opting for a different coating, such as blueberry jam  or serving it plain with a  strawberry coulis .

If, on the other hand, you want to try a cheesecake that does not require cooking and is prepared with fresh fruit, we certainly recommend the Cheesecake with berries , the Cheesecake without cooking with strawberries and the beautiful Cheesecake with chocolate with red fruits .

HOW TO PREPARE: COLD CHEESECAKE

Start preparing the cold cheesecake from the base: chop the biscuits finely with the mixer, put them in a bowl and mix them with the melted butter. Alternatively, you can pulverize them with a meat mallet after having closed them in a food bag.

 Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert. 

Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the fresh cheese with the sugar, 150 g of cream and the vanilla seeds extracted from the berry, until the mixture is homogeneous. 

Place the remaining cream in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved.

Let it cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place in the refrigerator for at least 4 hours. 

After this time, heat the raspberry jam in a saucepan with the water and lemon juice. Let it cool and distribute it on the surface of the cake. Place in the refrigerator again for 1 hour. 

Then turn out the cold cheesecake and serve.

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