If for International Women’s Day you’re looking for a fresh, elegant dessert different from the classic mimosa cake, this cheesecake is for you! It’s a light version without cream, made with ricotta and Greek yogurt for a creamy but more delicate texture. The finishing touch? Sponge cake cubes that resemble mimosa petals. It’s also perfect for a birthday or a special spring occasion. Easy to prepare, it keeps well, and is a refined alternative to the usual cake. Prepare it in advance and enjoy it fresh; you’ll see what an eye-catcher and delight it is!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Women's Day
Ingredients
- 1.5 cups Breakfast biscuits
- 5 tbsps Melted butter
- 1 pinch Salt
- 1 cup Cow ricotta
- 2 cups Plain Greek yogurt
- 1/2 cup Granulated sugar
- 0.35 oz Gelatin sheets (about 5 sheets)
- 2 tbsps Milk
- Sponge cake cubes
- Powdered sugar
Detailed Procedure
Melt the butter in a bain-marie with a pinch of salt.
Finely chop the biscuits using a mixer or a bag and rolling pin.
Mix the crushed biscuits with the melted butter. If the mixture is too dry, add another teaspoon of butter; if too wet, add a few more biscuit crumbs.
Line a 8-inch springform pan: lightly butter it and adhere parchment paper to both the base and the sides.
Pour the biscuit mixture into the pan and compact it well with the back of a spoon.
Place in the freezer for 30 minutes: this step ensures a compact base that won’t crumble when you cut a slice.Soak the gelatin in cold water for 10 minutes.
In a bowl, mix ricotta, Greek yogurt, and sugar until you get a smooth cream.
Heat the milk in a saucepan without bringing it to a boil. Squeeze the gelatin well and dissolve it in the hot milk. Once dissolved, let it cool slightly and add it to the cream, mixing carefully.Pour the cream over the now cold and compact base.
Smooth the surface well with a spatula.
Distribute the sponge cake cubes evenly on the surface, gently pressing to make them adhere.
Put the cheesecake in the freezer for at least 4 hours (or in the refrigerator for 6-8 hours if you prefer a softer consistency).Before serving, transfer the dessert to the refrigerator for 30-40 minutes if frozen.
Dust with powdered sugar and serve!
Useful Tips
For an even more scenic decoration, use a flower-shaped cutter to cut the sponge cake cubes.
Use well-drained ricotta to prevent the cream from becoming liquid.
The cheesecake is even better the next day: the flavors harmonize and the texture improves.
Variations
Lactose-free version: use lactose-free ricotta and Greek yogurt.
Without gelatin: you can substitute it with agar-agar (following the package instructions).
Alternative base: try using whole grain or chocolate biscuits for a more intense flavor.
FAQ – Mimosa Cheesecake with Yogurt and Ricotta
Can I use only yogurt?
It’s better to also use ricotta to give structure to the cream and make it more compact.
How far in advance can I prepare it?
You can make it even 2 days in advance, store it in the fridge, and decorate it just before serving.
Can I freeze it?
Yes, but I don’t recommend leaving it in the freezer too long: the biscuit may lose its crunchiness.
Have you seen how easy it is to bring a cheesecake to the table that’s different from the usual but perfect for Women’s Day? With light ingredients and a creamy, delicious result, this mimosa cheesecake is a spectacular and easy dessert that will impress everyone. Try it, and let me know if you liked it too!
