How to make Stracciatella Cheesecake

• Prepare the base by crushing the cookies (I used a mix of whole grain and cocoa cookies) along with the almonds and coconut in a small food processor or chopper.

  Melt the butter and add it to the mixture.

  Mix well with a spoon until a blended mixture is obtained.

  👉 The minimum amount of butter I have always used for bases made with cookies is 2.8 oz, which is less than what’s commonly used in cheesecakes, but still enough to keep the base compact. For this recipe, I used half a dose, 1.4 oz, in an attempt to make the recipe as light as possible. The last photo at the bottom will show you the scientific proof that 1.4 oz are few 😃 but this is a Light and Tasty recipe… so we keep the crumbly base as it is. 😄

  Cover the bottom of a springform pan (either 8.7 or 9.4 inches are both good sizes) with parchment paper.

  ☝ Cover only the bottom: i.e., unhook the springform, place the parchment paper on the bottom, reattach the side, trapping the parchment paper and leaving the edges outside the pan.

  Spread the mixture on the bottom (covered with parchment paper) and on the side of the pan.

  Press the mixture with the back of a spoon and compact it as much as possible.

  👉 You can also make just the classic flat layer on the bottom, i.e., without the sides. Personally, after the first cheesecakes with a flat base (like HERE), I got into the habit of also creating the sides because it contains the cream better, as it is a cream without gelatin, and because for me the cheesecake looks more like a cake this way, hence also usable for special occasions.

  

• Place the base in the freezer.

  Meanwhile, whip the cream (+ powdered sugar) with a mixer.

  Add the 7 oz of spreadable cheese to the whipped cream (even 5.3 oz may be enough).

  👉 As already indicated in the ingredients, I used homemade kefir spreadable cheese (to see the process, I suggest you also take a look at this recipe). Alternatively, you can use quark cheese, the closest to kefir spreadable among those on the market. Skyr is also fine, which is similar but more protein-rich. Or you can use timeless Greek yogurt.

  

• Add chopped chocolate (in quantity to taste, maybe I used too little, but you can adjust by eye).

  

• Remove the base from the freezer.

  Spread the cream of whipped cream and spreadable cheese and chocolate crumbs on the base.

  Decorate the surface with chopped dark chocolate using a knife.

  

• Place the stracciatella cheesecake in the freezer for at least an hour.

  Ideally, it should remain in the freezer until almost frozen but without reaching freezing.

  In any case, even if it has frozen, a wait of about 20 minutes at room temperature will be sufficient and it will be ready to serve.

  And here’s our stracciatella cheesecake straight from our festive table.

  

• And in the next photo, the inside of a slice, with the crumbs of the crumbly base clearly visible, the price to pay when you want to reduce butter 😀 (but I’ve already told you how to solve it! 😄🤭).

  

• Happy Mother’s Day to all of us! 🌸