Cheesecake, sweet, creamy, and refreshing. Ideal to serve at the end of a meal, but also perfect for a snack. An easy-to-make dessert that everyone loves. Here, I present it with strawberry jam, but you can use any jam you prefer, or even hazelnut cream as a topping.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 16Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 401.71 (Kcal)
- Carbohydrates 40.53 (g) of which sugars 22.57 (g)
- Proteins 3.68 (g)
- Fat 25.98 (g) of which saturated 11.84 (g)of which unsaturated 2.80 (g)
- Fibers 0.97 (g)
- Sodium 103.15 (mg)
Indicative values for a portion of 100 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
- 12 oz Digestive biscuits
- 1 cup heavy cream
- 1.1 lbs mascarpone (or other spreadable cheese)
- 1 cup powdered sugar
- 7 tbsps butter
- 10.5 oz strawberry jam
- 2 tsps gelatin sheets
Tools
- Springform Pan
- Mixer
- Spatula
Steps
To prepare the strawberry jam cheesecake, start by placing the broken biscuits in a food processor, and blend until they become powder.
Transfer the crumbs into a large bowl. Melt the butter in the microwave or in a double boiler, then let it cool for a few seconds and pour it over the biscuit crumbs. Mix well to combine.Take a 9-inch springform pan and line the bottom and sides with parchment paper. Pour the butter and biscuit mixture into the pan. Level it well with a spoon to form an even base. Transfer the pan to the refrigerator and let it rest for at least 30 minutes.
Meanwhile, prepare the filling. Reserve 2 tablespoons of liquid cream, while pouring the remaining into a bowl, add 1/2 cup of powdered sugar, and then whip it with a mixer.
In another bowl, work the mascarpone, or a spreadable cheese of your choice, with 1/4 cup of sugar.
Soak the gelatin sheets in cold water for 10 minutes. Then squeeze them and place them in a saucepan with the 2 tablespoons of reserved cream. Heat on the stove until the gelatin is dissolved.
Let it cool for a few minutes. After the time has passed, pour the previously worked cheese into the bowl with the whipped cream, and also pour in the dissolved gelatin. Mix everything for a few seconds with the mixer.
Pour the mixture over the biscuit base and level well with a spatula. Put back in the fridge and let it rest for at least 2 hours.
After the time has elapsed, heat the jam in the microwave or in a double boiler, to make it slightly more liquid. Then pour it over the surface of the cheesecake. Level with a spoon or spatula. Put the cheesecake back in the fridge for at least an hour before serving.
Storage
The cheesecake can be stored in the fridge, covered with film or a lid, for 2/3 days.
