Light Cold Cheesecake with Mulberries.
Fresh and tasty dessert, ideal for the summer season.
Without cream or sugar, you can make it with all seasonal fruits, today I had mulberries which are typical of this May period.
The first cheesecake we have any news about seems to date back to ancient Greece, where four thousand years ago it was served to athletes during the first Olympic Games of 776 B.C. Today it is prepared in many variations, so not only baked in the oven, but made in the form of a “pudding” or solid “cream”, suitable for respecting the dietary canons of many.
This particular recipe is also ideal for those who do not like sugar and does not contain cream either, making it suitable for those following restrictive dietary regimes, without depriving them of a guilty pleasure.

Also Bimby procedure

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Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer, Mother's Day

219.40 Kcal

calories per serving

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Energy 219.40 (Kcal)
Carbohydrates 14.94 (g) of which sugars 6.82 (g)
Proteins 11.98 (g)
Fat 12.37 (g) of which saturated 2.46 (g)of which unsaturated 0.98 (g)
Fibers 1.86 (g)
Sodium 299.56 (mg)

Indicative values for a portion of 150 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

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18 oz mulberries (Mulberry)
9 oz cookies (Digestive)
5/8 cup Greek yogurt 0% fat
2 cups semi-skimmed milk
2.5 oz gelatin (powder or 4 sheets)
10.5 oz cream cheese
to taste Mint
1 packet Vanillin

watch the line

Tools

What we need to make the

Immersion Blender
Whisk
Springform Pan 9.5 inches
Parchment Paper
Bowl
Pot

Preparation of Light Cold Cheesecake with Mulberries

1 First, blend the cookies.
2 Transfer them into a bowl, and..
3 Add the Greek yogurt. At this point, mix with the whisk until the powder has well absorbed the yogurt.
4 Line the springform pan with parchment paper, pour the mixture, and level it with the back of a spoon.
Place it in the fridge for 30 minutes, and in the meantime…
Gently wash the mulberries, drain them, and remove the stem.
While the fruit is draining, let’s move forward.
In a small pot, bring the milk to a boil with the vanillin.
When the milk reaches a boil, turn off the heat, and add the powdered gelatin.
Mix well with the whisk, and let it cool slightly.
When the milk with the gelatin has cooled slightly, add a third of the mulberries,
And blend with the immersion blender.
Then add the cream cheese, and mix with the whisk until the mixture is well combined.
Now that we have all the preparation ready, we just have to assemble the cheesecake.
On the bottom of the pan above the cookie, place a third of the mulberries, then gently pour the cream.
You will see that the mulberries will float.
Place the pan in the fridge for at least 4 hours.
After the time has passed, gently open the springform pan, remove the paper from the sides, and transfer the cake with the entire bottom of the pan to a serving plate.
Decorate all around with the remaining mulberries, and with mint leaves here and there.
Here is the Light Cold Cheesecake with Mulberries ready
If you want to make the preparation with the Bimby, continue below.
Version for Bimby TM6.
Put the cookies in the jug and set the turbo for 2 seconds, and try again until the cookies are crumbled.
Then add the yogurt and mix for 2 minutes at speed 3.
While the fruit is draining, let’s move forward. put the milk and the vanillin in the jug, and proceed for 3 minutes at 100° speed spoon, open the jug and add the powdered gelatin, and mix for 2 minutes at speed 4. Then let it cool slightly.
When the milk with the gelatin has cooled slightly, add a third of the mulberries, and process for 1 minute speed 5
Then add the cream cheese, and mix for 2 minutes at speed 3,
At this point, continue the recipe from paragraph 4 as described above.