Mint and Chocolate Cheesecake with the Bimby. A delicious dessert with a fresh taste and delicate, easy and quick to prepare.
This recipe requires no baking and is perfect for summer days or evenings. I used the Bimby, a fantastic multifunction kitchen appliance that makes the steps easy and intuitive.
Follow my step-by-step recipe to prepare an attractive dessert that will impress even the most demanding palates.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz Digestive biscuits
- 2/3 cup butter
- 2 cups sweetened plant-based whipping cream
- 9 oz mascarpone
- 2 sheets gelatin
- 1/2 cup milk
- 3.5 oz mint syrup
- 2.8 oz dark chocolate chips
Tools
- Blender
- Springform pan
Steps
Prepare the base
Line the base of a springform pan with parchment paper.
Place the Digestive biscuits into the bowl and blend for 10 seconds speed 8. Gather at the bottom with the spatula and add the melted butter.
Mix for 10 seconds speed 5.
Pour the mixture into the pan and compact the base with a glass or the back of a spoon.
Place in the freezer to rest for 10 minutes.
Prepare the cream
First, soak the gelatin in cold water.
Pour the plant-based cream into the bowl and whip for 2 minutes speed 4.
Add the mascarpone and mint syrup, and mix for 20 seconds speed 4.
Warm the cup of milk in the microwave or on the stove and dissolve the drained gelatin inside. Use the whisks to help with this step.
Pour the mixture into the bowl and mix for 10 seconds speed 4.
At this point, add the dark chocolate chips and distribute them in the cream by running the Bimby for 10 seconds speed 2 ANTI-CLOCKWISE mode.
Finish the preparation
Take the biscuit base out of the freezer and pour the mint cream on it.
Smooth with a spoon and add some chocolate chips. Cover the pan with plastic wrap and place in the fridge to rest for at least 4/6 hours.
After this time, unmold the cheesecake by opening the springform pan with extreme care.
Decorate the cake with mint leaves and more chocolate as desired.
Enjoy your dessert.
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Storage and tips…
Store in the fridge covered with a cake cover.
Consume within 2/3 days
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