No-Bake Cheesecake

No-Bake Cheesecake: The Perfect Indulgence for Warm Days

Who can resist a creamy, refreshing cheesecake that's easy to make? This no-bake cheesecake recipe is perfect for hot summer days when the craving for dessert blends seamlessly with the need for coolness. With simple ingredients and an easy-to-follow technique, you can impress family and friends with this delight.

Total Time: 4 hours (including cooling time)
Preparation Time: 30 minutes
Cooling Time: 3 hours
Servings: 12

Ingredients

For the Biscuit Base:
- 350 g digestive biscuits
- 150 g butter or margarine (at room temperature)

For the Cheesecake Filling:
- 250 g ricotta cheese
- 500 g mascarpone cheese
- 200 ml heavy cream
- 200 g powdered sugar
- 1 teaspoon vanilla powder
- 75 ml water or fruit juice
- 1 packet of granulated gelatin (approximately 10 g)

For the Berry Jelly:
- 200 g berries (frozen or fresh)
- 2 tablespoons sugar
- 50 ml water
- 2 sheets of gelatin

Step by Step

1. Preparing the Biscuit Base
Start by crushing the digestive biscuits. If you have a food processor, this will be quick and efficient. If not, a classic alternative is to place them in a bag and crush them with a rolling pin or the bottom of a bowl. The biscuits should become a fine powder.

Once you have crushed the biscuits, add the softened butter. Mix well until the mixture is homogeneous and slightly moist.

Prepare a springform pan lined with parchment paper and evenly spread the biscuit mixture on the bottom of the pan. Press down firmly with a spoon to create a solid base. Now, place the pan in the refrigerator to firm up while you prepare the cheesecake filling.

2. The Cheesecake Filling
In a large bowl, combine the ricotta cheese with the mascarpone. Add the powdered sugar and vanilla powder, mixing well until you obtain a smooth and creamy mixture.

In another container, hydrate the granulated gelatin in water or fruit juice for about 10 minutes. Then, melt the gelatin over a double boiler. Make sure not to overheat it - the gelatin should just become liquid.

To avoid lumps, take a spoonful of the cheese mixture and mix it with the melted gelatin to temper it. Then, add the gelatin mixture to the cheese mixture, stirring gently.

In another bowl, whip the heavy cream until it becomes firm. Fold the whipped cream into the cheese mixture using circular motions to maintain the airy texture.

Pour the mixture over the biscuit base, smoothing the surface with a spatula. Place the pan back in the refrigerator for at least 2 hours, but ideally overnight for it to set well.

3. Preparing the Berry Jelly
For the berry jelly, place the frozen (or fresh) berries in a saucepan, along with 50 ml of water and the 2 tablespoons of sugar. Boil over medium heat for 10-15 minutes, stirring occasionally, until the berries break down and their juice thickens slightly.

Once you have a homogeneous mixture, you can use a blender to puree it, but this is optional depending on your preferences.

Hydrate the gelatin sheets in cold water for a few minutes, then melt them over a double boiler. Add the melted gelatin to the berry mixture and stir quickly to combine. Allow the jelly to cool slightly before pouring it over the cheesecake filling.

4. Final Assembly
After the cheesecake filling has set, pour the berry jelly on top, smoothing it with a spatula. Return to the refrigerator for at least 1 hour before serving.

Serving and Suggestions
For an even greater indulgence, serve the cheesecake with a chocolate sauce or a dollop of whipped cream. You can also add some fresh fruit on top for a vibrant and appetizing look.

Tips and Tricks
- Make sure all ingredients are at room temperature to avoid lumps in the cream.
- If you want to add a unique twist, you can use cottage cheese instead of ricotta for a different texture.
- The cheesecake can be customized with various flavors, such as cocoa, coffee, or almond extract.

Nutritional Benefits
This no-bake cheesecake is a lighter alternative to traditional ones, having a lower calorie content and being rich in protein due to the cheese. The fruits add vitamins and antioxidants, making it not only delicious but also healthy.

Frequently Asked Questions
1. Can I use other types of biscuits?
Yes, you can experiment with Oreo biscuits, butter cookies, or even whole grain biscuits for a healthier version.

2. How long can the cheesecake be stored in the refrigerator?
The cheesecake keeps well in the refrigerator for 3-4 days, covered to prevent it from absorbing odors.

3. Can I use fresh fruits?
Of course! Fresh fruits are excellent, but make sure they are well washed and, if necessary, peeled.

Now that you have all the necessary information, all that's left is to get cooking! This no-bake cheesecake will surely become a family favorite. Enjoy!