The recipe of the cold cheesecake is one of the most easy absolutely to accomplish in short while the most popular dessert based on biscuits and cheese. Prepared with mascarpone cheese, whipped Cream and a sweet covering ai raspberries cold cheesecake is perfect on days when the heat doesn’t let up.
Ingrediants
- 250 g of digestive biscuits
- 125 g of butter
- 750 g of fresh cheese like Philadelphia
- 170 ml of fresh cream
- 80 g of granulated sugar
FOR THE BASE
FOR THE STUFFING
- 1/2 vanilla bean
- 8 g of food gelatin in sheets
- 250 g of raspberry jam
- a few drops of lemon juice
- half a glass of water
FOR COVERAGE
How to prepare: Cold cheesecake
Cheesecake is a traditional Anglo-Saxon cake, based on fresh cheese. From home preparation par excellence it has been renewed and enriched over time becoming a iconic dessert of contemporary cuisine characterized by increasingly innovative combinations.
Our cold cheesecake is a very simple dessert, with an easy and quick recipe, ready in just 20 minutes. As always, then, the time required for cooling must be taken into consideration. Being a dessert without cooking it is ideal to prepare when it is very hot and turning on the oven is certainly not tempting. Made with mascarpone cheese, cream and a simple topping to the raspberry jam, however, it can be reinterpreted by opting for a different coating, such as blueberry jam or by serving it plain with a strawberry coulis.
If you want to try a cheesecake that does not require cooking and is prepared with fresh fruit we definitely recommend the Cheesecake with berries, the Cheesecake without cooking with strawberries and the beautiful Cheesecake with chocolate with red fruits.
OTHER TASTY RECIPES: Tiramisu cheesecake, Strawberry and lime cheesecake, Tart with ladyfingers and red fruits, Crumbled strawberries without cooking
Easy execution Preparation time 20 min Resting place in the refrigerator Standing time 5h Servings 8
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 smooth. 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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