No-bake cheesecake with mascarpone
Description
Perfectly pairs with tea and coffee. This wonderful dessert is widely popular throughout Europe and the United States, but the no-bake mascarpone cheesecake recipe we're discussing today is particularly characteristic of Great Britain. In this country, it's served cold and prepared without baking, and to help the cream set and prevent it from spreading, gelatin is used—these are the main differences from the classic version. Otherwise, our cheesecake will be just as incredibly delicious, yet even lighter and more delicate in texture, so be careful—you might end up eating the whole thing without even noticing. It's better to invite some friends over for a tea party; I'm sure they'll appreciate your culinary skills. And to help you succeed, I'm sharing my simple no-bake mascarpone cheesecake recipe. The dessert is ready. Serve it at the table.
Instructions
- 1
Step 1
First, crush the cookies using a blender and add melted butter to them.
- 2
Step 2
Mix the butter with the cookies until crumbs form—this will be the base for the cheesecake.
- 3
Step 3
Now we place the base into the mold, spread it evenly along the sides, and press it down firmly.
- 4
Step 4
Now let's prepare the cream, and here I want to warn you right away to use only high-quality gelatin, otherwise it won't work. So, prepare the gelatin according to the instructions on the package: soak it, then gently heat until the granules are completely dissolved, and cool. In a separate bowl, mix the cream with sugar and whip thoroughly. Then add mascarpone and the prepared gelatin, and gently mix.
- 5
Step 5
Place the prepared cream onto the biscuit base and smooth it out.
- 6
Step 6
And refrigerate for at least 4 hours, but preferably overnight. In the morning, decorate with fresh berries or fruits and serve.