Ingredients for making cheesecake without baking with mascarpone
- Cookies 250 grams
- Butter 125 grams
- Mascarpone cheese 500 grams
- Cream 30-35% fat 200 milliliters
- Icing sugar 200 grams
- Gelatin 15 grams
- Water 50 milliliters
- Fresh berries or fruits 400 grams
- Jelly (suitable for berries or fruits) 2 sachets
- Main ingredientsStrawberry, Oil, Sour cream, Sugar
- Portion 6-8
Detachable mold with a diameter of 24 centimeters, parchment for baking, a kitchen knife, cutting board, mixer, blender, deep plate, refrigerator, tablespoon, stewpan, bowl.
Cooking cheesecake without baking with mascarpone:
Step 1: Prepare Cookies
Cheesecake base cookies can be chopped in two ways. The first is using a rolling pin, that is, you need to put cookies in a bag and walk on them with a rolling pin several times to crumble. And the second, much easier, put the cookies in a blender and turn it into crumbs.
Then mix the resulting mass with melted butter. Mix well, so that you get something similar in consistency to wet sand.
Take a detachable mold, place parchment baking paper on its bottom, and lay a thick layer of cookies mixed with butter on it, ramming it tightly with a spoon. Send everything to the refrigerator on 30 minutes.
Step 2: make gelatin.
Pour the gelatin into the bowl and fill it with cold water, mix and leave to swell for 15 minutes.
Step 3: prepare a cream of cheese.
Put the mascarpone cheese in the mixer bowl, beat it with a mixer a little, then pour the powdered sugar to it and mix again, gradually increasing speed.
Now, while continuing to whip, pour fat cream into the cheese and sugar. Pour them in a thin stream.
Heat the swollen gelatin in a water bath, and then pour the cream into a cream in a thin stream, just like cream, without stopping mixing with a mixer.
Step 4: form a cheesecake without baking.
Remove the base for the cheesecake that has seized from the refrigerator. By the way, it is not necessary to cook in detachable form, it's just easier to get out of it.
Put cream prepared from mascarpone over the cookies. Flatten its top and put it back in the refrigerator on 1.5 - 2 hours.
Step 5: prepare the strawberries.
Peel and rinse the strawberries, then dry the berries and cut each one in half or in thin slices.
Step 6: prepare the jelly.
Following the instructions on the package, dilute the gelatin. Everything is simple there, but, knowing mine, I always add to 0.5-1 cup less water than indicated.
Step 7: add strawberries to the cheesecake.
Put the prepared strawberries on top of the set cream. Spread beautifully, in one layer.
Pour jelly on top of the strawberries and put everything in the refrigerator until it solidifies, which can be spent on 2-4 hours. So patience, patience, and again patience.
Step 8: Serve the cheesecake without baking with mascarpone.
To remove the finished cheesecake from the mold, swipe the knife along the edge, disconnecting the dessert from the sides. Then remove the form and you will see a pretty cheesecake. Delicious and sweet, serve it with tea.
Enjoy your meal!
- For the base of the cheesecake, you should always take cookies and butter in a ratio of 2: 1. That is, two parts of cookies per one part of butter.
- Fresh berries are best suited for making cheesecake: strawberries, raspberries, cherries; but also soft fruits, such as kiwi or bananas, are also suitable. Jelly should be taken appropriate, for strawberries - strawberry, for raspberries - raspberry, for fruits - fruit.