No baking required for this Pan di Stelle cheesecake, which everyone really enjoyed. A creamy and delicious cake suitable for any season and any occasion.
And if you’re looking for more ideas, here are some suggestions:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 10 People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pan di Stelle Cheesecake
- 7 oz Pan di Stelle cookies (or cocoa cookies)
- 7 tbsps butter
- 1 1/4 cups ricotta
- 1 1/4 cups mascarpone
- 3/4 cup heavy cream (+ 4 tbsps)
- 8 g gelatin sheets
- 1/2 cup sugar
- 1 packet vanillin
- 14 Pan di Stelle cookies
- milk
- 1/4 cup hazelnut spread
Tools
Place the bowl and beaters you will use to whip the cream in the freezer.
- 2 Small bowls
- 1 Mixer or food processor
- 2 Bowls
- 1 Spatula
- Electric beaters
- 1 Springform pan with a diameter of 9 inches
Preparation of the Pan di Stelle Cheesecake
First, place the butter, cut into pieces, in a bowl and let it soften at room temperature.
Line a springform pan with a diameter of 9 inches with parchment paper: to do this best, you can follow the entire procedure described HERE.
Place the Pan di Stelle cookies (or cocoa cookies) in a mixer and finely grind them. I used the Bimby (10 sec. speed 7).
Add the softened butter and mix it well with the cookie crumbs (10 sec. speed 5).
Pour the cookie and butter mixture onto the bottom of the pan and compact it well with a spatula or the back of a spoon. Then refrigerate and let it rest for at least half an hour.
First, hydrate the gelatin sheets in cold water for about ten minutes.
Pour the cold cream into the bowl taken from the freezer and whip it with the electric beaters, then set it aside.
With the same beaters (no need to wash them), mix the ricotta with the sugar and vanillin.
Then also add the mascarpone.
Next, add the whipped cream, incorporating it with gentle movements from bottom to top.
Slightly heat the 4 tablespoons of cream and add the well-squeezed gelatin to it. Stir to dissolve it perfectly.
Add it to the filling, stirring with the spatula.
Pour half of this mixture onto the cookie and butter base.
In a small bowl, place some milk and dip the 14 cookies in it, arranging them on the cream as you go.
Distribute the hazelnut spread here and there, then cover everything with the remaining mixture and level it well with a spatula.
Refrigerate for at least 4 hours.
When ready to serve, decorate the Pan di Stelle cheesecake as desired. You can also simply sprinkle the entire surface with unsweetened cocoa. Enjoy! Paola
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Note
I found the recipe on the blog Ho voglia di dolce and here I have proposed it with my modifications.
