Paradise Cheesecake is a chilled cake very similar to the sour cherry cheesecake. A fresh and indulgent spoon dessert that can be enjoyed and prepared well in advance. An alternative to this is certainly the baked Nutella cheesecake or the pistachio cheesecake. For the base I made a classic cookie crust, while for the cream I used plain yogurt together with whipped cream; then I topped it with sour cherry jam, but of course you can choose any jam or cream you prefer. For those with a sweet tooth you can decorate it with melted chocolate.
If you’re looking for other cheesecake recipes, take a look at these:
- Difficulty: Facile
- Cost: Economico
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Senza cottura
- Cuisine: Italiana
- Seasonality: Tutte le stagioni
- Energy 284.00 (Kcal)
- Carbohydrates 24.66 (g) of which sugars 16.29 (g)
- Proteins 3.92 (g)
- Fat 19.10 (g) of which saturated 6.20 (g)of which unsaturated 3.02 (g)
- Fibers 0.51 (g)
- Sodium 181.13 (mg)
Indicative values for a portion of 90 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 (about 1 2/3 cups) cookies (for the crust)
- 4 tbsp (about 2.1 oz) butter, melted
- 1 2/3 cups (about 14 oz) plain yogurt
- 1 cup (about 8.8 oz) heavy whipping cream
- 6.5 tbsp (about 2.8 oz / 3/8 cup) granulated sugar
- to taste sour cherry jam
- 2 sheets gelatin sheets
- to taste vanilla extract
Tools
- 1 Pan
How to make Paradise Cheesecake
Start by crushing the cookies in a food processor, then add the melted butter and mix well to combine.
Pour the crushed cookies into a 7 in (18 cm) springform pan and use the back of a spoon to press the mixture firmly into the bottom to form the crust, then chill in the freezer for about half an hour.
Soak the gelatin sheets in cold water to soften for a few minutes, then squeeze out the excess water and dissolve them with a couple of tablespoons of milk.
Meanwhile, whip the remaining cream with 2 tablespoons of sugar; then add the yogurt and fold gently so as not to deflate the mixture.
Fold all the ingredients together thoroughly with a spatula.
Take the prepared pan from the freezer and pour in the cream mixture.
Let the cheesecake rest in the refrigerator for at least 3–4 hours.
Garnish with the jam or the fruit of your choice.
Storage of Paradise Cheesecake
The Paradise Cheesecake can be stored in the refrigerator for up to 3 days, well covered.
FAQ (Questions & Answers)
Which cookies should I use for the Paradise Cheesecake?
You can use your preferred ones, plain, chocolate, or cocoa cookies all work well.
Is it possible to omit the gelatin?
Yes, but in that case you should store the dessert in the freezer and take it out about 20 minutes before serving.
