The simple no-bake cheesecake is very quick to prepare, for grandma Benedetta one of the easiest cold cakes to make at home. Few steps for a guaranteed result.
Recipe WITHOUT eggs and gelatin.
For the original baked American version, see here.
Cold cake recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 10 Minutes
- Preparation time: 30 Minutes
- Portions: Serves a 20 – 22 cm pie pan
- Cooking methods: No-bake
- Cuisine: International
- Seasonality: All seasons
- Energy 366.49 (Kcal)
- Carbohydrates 25.77 (g) of which sugars 9.28 (g)
- Proteins 5.77 (g)
- Fat 28.20 (g) of which saturated 16.79 (g)of which unsaturated 3.61 (g)
- Fibers 0.93 (g)
- Sodium 164.84 (mg)
Indicative values for a portion of 100 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
Simple Cheesecake
- 7 oz Digestive biscuits
- 5 tbsp butter
- 2.3 oz biscuits (for decorating the circumference, choose among: digestive, oro saiwa, pavesini, pan di stelle, ladyfingers, Russian cigarettes, togo)
- 1 cup ricotta (or spreadable cheese like Philadelphia)
- 2 cups mascarpone (or other ricotta)
- 3 tbsp sugar (preferably powdered)
- to taste unsweetened cocoa powder
To make this cake light, replace part of the filling with Greek yogurt.
For a 26 – 28 cm pan, double the doses.
Tools
- Pie pan springform, 9 inches
- Chopper
Simple Cheesecake
Cover the base of a springform pan with a sheet of parchment paper, then close the ring.
Prepare the BASE
Gently melt the butter (5 tbsp) in the microwave or in a bain-marie.
Cut in half the digestive biscuits to be used for decorating the cake’s circumference; any broken ones can be crumbled along with others for the base.
Finely blend the cookies (7 oz) with the chopper. Add the melted butter to the biscuit crumbs and mix well. Spread the mixture evenly over the base of the pan and smooth it with the back of a spoon, preferably slightly wet.
Decorate the entire circumference of the pan with biscuits to create an outer edge.
Chill the pan in the freezer for at least 10 minutes, or in the refrigerator for half an hour.
In the meantime
Prepare the SECOND LAYER
With electric beaters, mix together: ricotta (1 cup), mascarpone (2 cups), and sugar (3 tbsp). With powdered sugar, it will take a minute; with granulated sugar, it might take a bit longer to dissolve.
Pour the white cream over the chilled first layer. Level it with a spatula.
Dust with unsweetened cocoa or decorate with berries.
Place the pan back in the refrigerator for at least 4 hours or in the freezer for 1 hour.
Variants
Variants
For a different base, use puffed cereal or crushed corn flakes mixed with chocolate and a bit of melted butter.
For a fruit topping, in a non-stick saucepan, gently heat and dissolve: 400 g of fruit cut into regular pieces with two tablespoons of sugar. Let it cool before pouring over the cold cake.
How to store the Simple Cheesecake?
Cheesecakes can be stored in the refrigerator for up to 4 days.
