If there’s a dessert that everyone agrees is delicious, many would point to jam cheesecake. The crunch of the biscuits combined with the dense, fresh cream that melts in your mouth is unbeatable. It’s the kind of dessert that saves you on any occasion, whether you’re preparing a dinner with friends or celebrating an event.
The versatility of this dessert lies in the fact that there’s no need for baking or complicated decorations — simply spread a thick layer of your favorite jam and in a few minutes you’ll turn a pretty, delicious dessert into something irresistible.
Preparing it is really simple: the crunchy base is made from biscuits and butter, then there’s a velvety cream with mascarpone, whipped cream and spreadable cheese; for decoration we use strawberry jam and, if you like, you can add dollops of whipped cream on top. In short, it’s practically impossible to resist this delight.
Let’s see together how to make this super indulgent dessert, but first I’ll leave you a few more fresh, easy recipes to try!
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make jam cheesecake
- 2 cups Digestive biscuits
- 7 tbsp butter
- 1 2/3 cups mascarpone
- 1 cup whipping cream (heavy cream)
- 5.3 oz cream cheese (spreadable)
- 1 cup powdered (icing) sugar
- to taste strawberry jam
Tools
- 1 Bowl
- 1 Electric hand mixer
- 1 Pan SPRINGFORM
Steps to prepare jam cheesecake
Take a food processor or a resealable plastic bag and crush the biscuits finely until they become powder. Melt the butter in the microwave or in a small saucepan and pour it over the biscuits. Mix well until you obtain a homogeneous mixture.
Take a springform pan about 9 in (22 cm) in diameter, pour the entire mixture into it, press well to compact the base and put it in the refrigerator for half an hour.
In a large bowl, mix the cream cheese, mascarpone and powdered sugar with a fork until you obtain a smooth mixture.
In a separate bowl, whip the cream until stiff. Gently fold the whipped cream into the cheese mixture using an upward folding motion.
Pour the cream over the biscuit base and level the surface well with a spatula. Let rest in the refrigerator for at least 4-6 hours so it stabilizes perfectly without the need for gelatin.
Once you remove the cheesecake from the pan, decorate with strawberry jam or any flavor you prefer.YOUR BEAUTIFUL STRAWBERRY JAM CHEESECAKE IS READY!
SEE YOU IN THE NEXT RECIPE
Jam Cheesecake
I made this cheesecake using a 9.5 in (24 cm) springform pan.
You can store the cheesecake in the refrigerator for up to two days.
Do you like the recipe? Then come visit me on my Facebook page: you’ll find many more tasty and fun recipes! Leave a like HERE. I would love to receive your photos and share them on my blog and page! If you need any advice write to me, I’m here to help….
Hugs, SEE YOU IN THE NEXT RECIPE!!!
FAQ (Questions and Answers)
Can I prepare it the day before?
Absolutely yes! In fact, the cheesecake is even better if it rests in the refrigerator for at least 6-8 hours (or overnight).
Can I freeze the cheesecake?
Yes, you can store it in the freezer for about 2 weeks. I recommend taking it out and placing it in the fridge about 2-3 hours before serving.
The biscuit base crumbles — why?
It probably needs a little more melted butter or you need to press it more firmly into the bottom of the pan using a spoon.
