The cheesecake, a typical American dessert with a base of blended biscuits with melted butter covered by a velvety cream cheese and enriched with various jellies on top for an always different and colorful taste, has a cold, no-bake variant ideal for the summer season.
This time I wanted to prepare a variant with strawberries and raspberries for a burst of flavors and colors. At the first bite, you dive into a sea of creaminess. The light, velvety cream cheese blends harmoniously with the sweet strawberries and the slight acidity of the raspberries
To prepare the bright jelly layer that covers the surface, I simply used fresh fruit with added sugar, lemon juice, and starch without artificial thickeners. The cooking of this jelly is very quick and keeps almost intact the vibrant color of the strawberries enriched with the black of the raspberries.
With this recipe, you can prepare a beautiful round cake with a diameter of 9.5 inches or have fun with single servings that are always very scenic to conclude your meals with elegance.
For cheesecake lovers, I also remind you of other recipes to try because each one will win you over with its originality
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 35 Minutes
- Portions: 10 single servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 477.32 (Kcal)
- Carbohydrates 42.77 (g) of which sugars 27.83 (g)
- Proteins 7.07 (g)
- Fat 31.94 (g) of which saturated 12.18 (g)of which unsaturated 6.59 (g)
- Fibers 2.07 (g)
- Sodium 219.94 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Digestive biscuits
- 1/2 cup butter
- 14 oz cream cheese (classic)
- 1/4 cup condensed milk
- 2/3 cup sugar
- 2.8 tsp gelatin sheets
- 1 cup whipped cream
- 7 oz strawberries
- 5 oz raspberries
- 1 lemon juice (juice of a medium lemon)
- 2/3 cup sugar
- 2 tbsp cornstarch
Tools
For preparing the cheesecake, it’s very useful to use a food processor to grind the biscuits and whip the cream cheese.
- 1 Food Processor
- 10 Molds
Preparation
The first step in preparing the cheesecake is to finely grind the biscuits in the food processor using the blade to turn them into flour. Melt the butter in the microwave or on the stove and add it to the ground biscuits, mix well to make it homogeneous and cover the bases of the molds with this mixture, pressing a little with your fingers or the back of a spoon to make the base firm. Let the bases rest in the refrigerator while you prepare the cream cheese. Before starting to prepare the cream cheese, soak the gelatin sheets in cold water; the gelatin must be completely covered by the water.
Pour the cream cheese into a bowl, add the condensed milk, powdered sugar, and start mixing with an electric whisk or with the food processor fitted with the whipping blade. In another bowl, whip the cream, keeping a small part in a glass, about 2 tbsp.
After whipping the cream, heat the small part kept liquid in the microwave or in a bain-marie, when it’s hot, squeeze the gelatin from the water and add it to the hot cream. Use a teaspoon to dissolve it well and add it to the cream cheese, mixing immediately with the whisks. Finally, manually add the whipped cream to the cream cheese and mix with circular movements from bottom to top to obtain a homogeneous cream.
With the prepared cream, cover all the bases trying to press the cream with the back of the spoon to fill all the empty spaces above the biscuit base and smooth the surface as best as possible.
In a saucepan, pour the strawberries and raspberries after cleaning and washing them, add the sugar, lemon juice, and cornstarch. Coarsely mix with a spoon and place on the stove, using a lid for cooking. After a few minutes, the fruit will have become soft; lower the heat so it doesn’t burn, and finally blend with a mixer directly in the pot. Keep the fruit on the fire until it thickens; it should take about 5 minutes or a little more. Remember that it will thicken further as it cools.
Let the fruit jelly cool for a few minutes, then pour it over the cheesecake and let everything rest in the refrigerator for at least two hours.
NOTES
You will get a delicious cheesecake with a firm jelly that covers a velvety cream over a very crumbly biscuit base. You can keep the cheesecake in the refrigerator for up to three days covered with plastic wrap.
It will be a great dessert to enjoy at the end of a meal or for a very indulgent snack.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
