Cold Cheesecake
"The cold cheesecake is a dessert that enchants both the eyes and the palate: a true joy to conclude every meal! Perfect for summer, this cold cheesecake is also incredibly simple and quick to prepare. With our easy cheesecake recipe, you can make a no bake cheesecake in just 20 minutes, ideal for a sweet break or a dinner with friends."
Dietary Information
Servings:
- 1
To prepare the cold cheesecake, first put the biscuits in a mixer 1 and blend until they turn into powder. Transfer them to a bowl and add the melted butter at room temperature 2 and mix 3 until you get a uniform mixture with a sandy consistency.
- 2
Put the mixture inside a 22 cm diameter springform pan, lined with parchment paper 4. We recommend also using an acetate strip to line the edges; alternatively you can use parchment paper. Gently crush the mixture with the back of a spoon 5 to form a compact base and let it rest in the fridge for 30 minutes.
- 3
Meanwhile, soak the gelatin 7 in cold water for 10 minutes. In a bowl, put the cream cheese, add the powdered sugar 8 and the seeds of a vanilla pod 9.
- 4
Heat the cream in a saucepan and add the gelatin 10, well squeezed, mix 11 until it has completely dissolved. Pour the cream into the cheese bowl little by little 12 and stirring continuously, so as to best combine the ingredients.
- 5
Pour everything into the mold 13, level with a spatula 14 and let it set in the fridge for 3-4 hours 15.
- 6
Once the time has passed, put the raspberries in a mixer, add the powdered sugar 16 and blend until you get a puree. Filter it with a fine-mesh sieve 17 to obtain a smooth sauce without lumps 18.
- 7
Cut the strawberries into 6 parts 19. Unmold the cheesecake on a serving plate, pour the raspberry sauce on the surface 20, decorate with whole raspberries 21.
- 8
Complete with blueberries 22, strawberries 23 and a few mint leaves. The cold cheesecake is ready to be enjoyed 24.
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