Oh my, it's so hot. If you're reading this in the summer, of course. We're publishing it in the summer, because it's about the Cold cheesecake recipe , a delicious dessert that you usually make in the summer to cool things down ( haha, you get it, right? ). Well, of course you could also make it in the winter because it's a very delicious dessert. In this case, that is, if you're reading this in the winter, pretend that at the beginning we didn't write: " Oh my, it's so hot ." Pretend that there's some witty joke about return of winter , for example. Sorry, this is going on too long. You're here for the recipe, right? So let's get the ball rolling and talk about the frozen cheesecake recipe.
Fresh, no-bake cheesecake recipe
Cheesecake, as its name suggests, traditionally has a cheese base. It's now a dessert that's become part of everyone's culinary culture, being refreshing and with a variable topping depending on each person's personal taste. You can make it in just twenty minutes and you don't even need to turn on the oven: unfortunately, it's a cake that needs to be refrigerated for at least five hours to firm up. But it's worth the wait, really. Oh, In our recipe we will not use edible gelatin. As we mentioned before, the topping is customizable: you can cover it with various types of jams (blueberries, strawberries, berries, etc. etc.) or go with something more caloric like chocolate and tiramisu. Guess what we chose?
Preparation time: 20 minutes
Total cooling time: 5 hours
Difficulty: Low
Servings: 6
Cost: if I did it, imagine you!
Ingredients for a 22 cm cake tin:
- 300 g of digestive biscuits
- 150 g of butter
- 500 g of spreadable cheese
- 250 g of fresh cream
- 120 g of icing sugar
- 150 g of dark chocolate
- 200 g of fresh cream
No-bake cheesecake preparation:
- Melt the butter in a saucepan or kettle .
- Vent your anger and frustration on the poor digestive biscuits. They need to be ground until they're like breadcrumbs. You can use a blender, a rolling pin, or a glass bottle/cup. your powerful fists.
- In a bowl, add this mixture to the melted butter. Mix thoroughly until everything is combined.
- Take the 22 cm diameter cake tin, place the baking paper in it, and pour in the mixture.
- Press and compact with a spoon until you have a smooth base. Once you've achieved a satisfactory result, refrigerate for 30 minutes.
- While the refrigerator acts on the base In its inscrutable ways , you prepare the prema. Take the cream cheese, place it in a bowl, and mix until smooth.
- Separately, whip the fresh cream, adding the powdered sugar occasionally. Once the mixture is very firm, gently fold it into the cheese.
- It will have been 30 minutes now: it's time to
Rub( no, sorry, that's not the word for it ), remove the cake from the refrigerator, and add the cream on top of the crust. Spread it evenly for the sake of aesthetics, and then return the cake to the refrigerator. - At this point if you have chosen to use a topping easy peasy Like jam, you'll have to wait a couple of hours to put it on top. Then wait another two to an hour and a half, always in the refrigerator.
- If you want to prepare the topping yourself, you can organize it like this: in a saucepan, bring the cream to the boil, and add the dark chocolate cut into pieces.
- Turn off the heat and whisk gently until everything is melted. Transfer to a bowl, and once it's completely cooled, you can add it as a topping for the cheesecake. Once added, return to the refrigerator and wait.
Yes, as you may have realized, cheesecake requires patience . But we're confident you won't spend all that time staring at the fridge, patiently waiting for the cake to be ready to enjoy. For example, you could visit the Mamù website and check out the cake pans that can be useful for holding your sweet creation, such as:
- Janet 2.0 Cake Pan
- La Nouvelle Cuisine Cake Pan
If it's not summer and the weather allows it, you could also think about using the oven and taking a look at our classic muffin recipe !
