Today I want to share a simple recipe for a light and creamy dessert that will be perfect for any family gathering. This time, we'll prepare a no-bake cookie cheesecake.
Pleasantly crunchy base brings distinct spiced caramel flavour, rounded up my buttery notes. Cheese layer is fluffy and incredibly creamy, while cream on top is smooth and brings balance to sweetness of the dessert. A simple to make and incredibly enticing cheesecake that will delight your guests.
You'll find the list of ingredients, method and approximate nutritional value below.
Turn on English dubbing to watch the video.
List of ingredients (18 x 28 cm baking tin)
Base
- 250 g spiced biscuits
- 100 g cool melted butter
Cheese layer
- 18 g gelatine crystals (+ 120 ml hot water)
- 300 g whipping cream (36%)
- 750 g cream cheese
- 300 g cookie spread
- 50 g icing sugar
- 1.5 tsp vanilla extract
Decoration
- 200 g whipping cream (36%)
- 100 g mascarpone cheese
- 30 g icing sugar
- 1 tsp vanilla paste
- Crushed cookies (I'm using 60 g)
Method
- Prepare cookie base. Put 250 g spiced cookies into a large string bag. Close the bag almost completely, leaving a 1 cm gap that will air escape. Crush the cookies with a rolling pin. Alternatively, feel free to use a kitchen robot. Once you've crushed all cookies add 100 g cool melted butter. Massage the bag to distribute fat in cookies until they resemble wet sand.
- Transfer crushed cookes into a baking tin, 18 x 28 cm. Its bottom should be lined with baking paper, and its sides - with paper or acetate foil. Distribute cookies across the whole surface of the baking tin and press them down with a flat-bottomed glass to get an even, compact base. Put the baking tin into a fridge as you move on to cheese layer.
- Pour 120 ml freshly boiled water into a small jug and add 18 g gelatine crystals. Stir through the contents of the jug shortly until gelatine dissolves and set aside for 10 minutes until cool.
- Next, move on to cream that will make cheese layer fluffy and light as a cloud. Pour 300 g cold whipping cream (36%) into a medium bowl. Beat contents of the bowl with an electric mixer 3/4 of the way, that is until cream is aerated and at doubles in volume, but is not completely stiff yet. Once you've got the right texture put the bowl into a fridge to cool slightly.
- Put 750 g full fat cream cheese at room temperature into a separate, very large bowl. Add 300 g cookie spread, 50 g icing sugar and 1.5 tsp vanilla extract. Mix contents of the bowl shortly with an electric mixer, only until uniform.
- Add a teaspoon of cheese mixture to cool gelatine and stir shortly until uniform. Add tempered gelatine into cheese in a thin trickle, constantly stirring contents of the bowl at medium speed. This way it will be easy to distribute gelatine solution in cheese and avoid unpleasant lumps. Once you've added all of gelatine continue mixing for 30 seconds to ensure everything combined as it should. Add whipped cream to cheese mixture and distribute it with a silicone spatula.
- Transfer cheese mixture onto cool cookie base and spread it evenly across the whole surface. Once you've added cream mixture may start setting quickly, so it's worth being quite fast. Put baking tin into a fridge for around 30 minutes for the top to set slightly.
- After this time, prepare cheesecake decoration. Pour 200 g cold whipping cream (36%) into a large bowl and add 100 g cold mascarpone cheese, 30 g icing sugar and 1 tsp vanilla paste. Beat contents of the bowl with an electric mixer until stiff. I recommend starting at low mixer speed and increasing it gradually as cream grows in volume.
- Arrange cream layer on top of cheesecake and spread it evenly across the whole surface. Finally, scatter some crushed cookies on top. Put cheesecake into a fridge for a few hours, or best overnight, until completely set.
- Enjoy!
Approximate nutritional value
100 g
- 378 kcal
- Carbs: 24 g
- Fat: 30 g
- Protein: 4 g
- Fibre: 0 g
1 slice (recipe makes 15 slices)
- 556 kcal
- Carbs: 36 g
- Fat: 44 g
- Protein: 5 g
- Fibre: 1 g
Comments
Post a Comment