The BAIOCCHI CAKE no-bake is a delicious, creamy, show-stopping and easy-to-make dessert inspired by the famous Baiocchi cookies. This dessert is perfect for anyone who wants a decadent treat without turning on the oven — particularly welcome in the summer months when you want fresh, indulgent sweets without too much effort or overheating the kitchen.
This cake is ideal for any occasion and will surely win over fans of Baiocchi cookies and hazelnut cream. I especially recommend it for your children’s birthday parties (even for the slightly older kids who still turn into children at the sight of sweets…), who will love the creaminess of the cheesecake and the bright, fun decoration.
In short, in a short time and with little effort you’ll have a beautiful and tasty cake that will make all your loved ones happy.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz Baiocchi cookies (Baiocchi weighed without the filling)
- 6 tbsp butter (melted (about 3 oz))
- 1 cup cow's milk ricotta
- 14 oz cream cheese (spreadable)
- 1 1/4 cup powdered sugar
- 1 1/3 tbsp milk (about 0.7 fl oz (20 ml))
- 2 1/2 sheets leaf gelatin (about 2 1/2 leaf sheets (or about 1 2/3 tsp powdered gelatin))
- Baiocchi filling
- 2 1/2 tbsp hazelnuts (roughly chopped)
- 6 Baiocchi cookies
- 3 1/3 tbsp hazelnut spread
Tools
- 1 Cake ring or a 7-8 inch pan
- 1 Bowl
- 1 Electric whisk
- Parchment paper
- 1 Food-grade acetate roll
- 1 Small bowl
- 1 Saucepan
Steps
Preparation of the BAIOCCHI CAKE is very easy and quick.
Split the Baiocchi cookies in half, remove the filling, place it in a small bowl and set aside.
Place the cookies in a food processor and pulse until finely ground.
Add the melted butter and mix until combined. Line the base of a springform pan or a stainless-steel ring mold with parchment paper and line the sides with acetate (if you don’t have acetate, a strip of parchment paper will work). Use a ring or pan about 7-8 inches in diameter.
Pour the cookie mixture into the pan and press down firmly with the back of a spoon to compact it. Place in the refrigerator for 30 minutes.
Soak the leaf gelatin in cold water for 10 minutes. Meanwhile, heat the milk, add the well-squeezed gelatin to the warm milk, stir until dissolved and let it cool slightly.
Place the spreadable cream cheese, ricotta and powdered sugar in a bowl. Beat everything with an electric whisk until smooth.
Warm the milk and, once hot, dissolve the well-squeezed gelatin in it. Then pour it into the bowl with the cookie filling and mix well.
Add this mixture to the cream cheese mixture and fold thoroughly until fully incorporated.
Take the base out of the fridge, pour the filling over it and level the surface. Cover the ring with plastic wrap and place back in the refrigerator to set for at least 3 hours.
After chilling, remove the gianduia cheesecake from the fridge, unmold it, transfer it to a serving plate, remove the parchment from the base and very gently peel off the acetate from the sides.
Decorate the BAIOCCHI CAKE with softened hazelnut cream, cookies and coarsely chopped hazelnuts.
Slice and serve the Baiocchi cake well chilled.
STORAGE
Cover the cake with plastic wrap or place it in an airtight container. This helps keep the cake fresh and prevents it from absorbing odors from other foods in the refrigerator.
The cake will keep in the refrigerator for 3-4 days. The filling and the base will retain their texture and flavor.
