CHERRY CHEESECAKE without gelatin with Mascarpone, a super delicious and easy no-bake cake to make without gelatin and with tasty mascarpone.
During this time when beautiful and delicious cherries abound, I had a craving for a fresh and quick dessert that requires no baking; cheesecake with its creaminess and crunchy base is always a winning choice. With cherries, it becomes not only super delicious but also aesthetically wonderful.
Because I love cheesecakes, I’ve made many, all without gelatin; I’ll leave some for you to explore.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 slices
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lbs cherries
- 1.1 lbs mascarpone
- 1 cup whipping cream
- 2 tbsps powdered sugar
- 10.6 oz digestive biscuits
- 5.3 oz butter
- 1 tbsp brown sugar (or granulated)
- 3 tbsps cornstarch
- 1 lemon
- 3.5 oz granulated sugar (for the cherries)
Steps for CHERRY CHEESECAKE without gelatin with Mascarpone
To make your CHERRY CHEESECAKE without gelatin with Mascarpone, first remove the pits from your cherries.
It will be easy with this little trick.
Get a rigid straw, insert it into the stem attachment, and with a small pressure, push the pit out the other side of the cherry. If a cherry gets a bit damaged, take the intact pulp with a knife.
Then put them in a saucepan with 100 g of granulated sugar and the juice of one lemon. Turn on medium heat, let the sugar dissolve and the cherries soften.
Turn off and let cool directly in the pot.
The next step is to create the biscuit base.
Blend the digestive biscuits with a tablespoon of brown sugar or simple granulated sugar, add the melted butter, and pour into a 9-inch springform pan to make it easier to remove the cheesecake.
To facilitate this operation, place a sheet of parchment paper on the bottom.
Compact the biscuits and butter with a spoon to create the base for your cherry cheesecake without gelatin with mascarpone, and refrigerate for at least half an hour.
In the meantime, whip the cold cream from the refrigerator very firmly, gradually add the mascarpone and 2 tablespoons of powdered sugar.
Pour half the cream over the biscuit base, add a few teaspoons of cherries with their sauce, and cover with the remaining mascarpone cream.
Put it back in the fridge.
The cherries will be too liquid this way, so you need to add some cornstarch to give them some consistency.
In a small bowl, collect the cherry liquid, heat it for a few seconds in the microwave, add the cornstarch, and stir until completely dissolved. Add the cornstarch liquid to the cherries in the pot and turn on for a few minutes to thicken and make the cherry mixture gelatinous.
Let cool and pour over the cheesecake, creating the final layer of your cherry cheesecake without gelatin with mascarpone.
Store in the refrigerator for at least two hours or, if in a hurry, one hour in the freezer.
Serve your cherry cheesecake without gelatin with mascarpone well chilled, optionally decorated with a few mint leaves.
See you in the next recipe from Sapore di Arianna!