Marbled Cheesecake is a fresh and delicious dessert. The recipe is very similar to the yogurt cheesecake without a base. I also recommend trying the berry cheesecake, which is my absolute favorite. The yogurt cheesecake is a lighter, no-bake variant. The main difference is the absence of mascarpone, simply replaced with plain (or Greek) yogurt along with cream. This gives the cake a softer texture and a more delicate flavor.
For the marbling, you can be creative based on your tastes. I used strawberry jam to create a very nice visual effect, but if you prefer, you can use dark or milk chocolate.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 297.09 (Kcal)
- Carbohydrates 22.56 (g) of which sugars 15.04 (g)
- Proteins 5.33 (g)
- Fat 20.86 (g) of which saturated 6.16 (g)of which unsaturated 3.00 (g)
- Fibers 0.57 (g)
- Sodium 208.60 (mg)
Indicative values for a portion of 130 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
- 5.6 oz cookies
- 2.1 oz butter
- 14.1 oz plain yogurt
- 2.8 oz sugar
- 2 sheets gelatin
- to taste strawberry jam
- 1 cup heavy cream heavy cream for whipping (+ 2 tablespoons for the gelatin)
- to taste chopped hazelnuts
Steps
Crush the cookies with a mixer, then add the melted butter and mix well together.
Pour the crushed cookies into a 8-inch cake pan and with the help of a spoon, compact the mixture well, forming your cookie base, then let it rest in the freezer for about half an hour.
Put the gelatin sheets to soak in cold water and let them soften for a few minutes, then squeeze out the excess water, and dissolve them together with a couple of tablespoons of milk.
Meanwhile, whip the rest of the cream with 2 tablespoons of powdered sugar; then, add the yogurt and mix without deflating the mixture.
Take the lined mold and pour in the prepared cream
Add a couple of tablespoons of jam and with a toothpick create a marbling effect. Let it rest in the refrigerator for at least 3-4 hours, then decorate with chopped hazelnuts.
Storing and Tips for Marbled Cheesecake
Once set, it can be kept covered with plastic wrap in the refrigerator, for up to 3-4 days. If you don’t like gelatin (fish glue) or prefer a more vegetarian and natural alternative, use agar-agar jelly. If you do not want to use any gelatin, whether vegetable or animal, you can freeze the cake for an entire night and defrost it 20 minutes before eating.
