Quick Cheesecake
Description
The recipe won't take much time. Although we've called this dish "quick cheesecake," it's not actually that fast to prepare. Well, to be precise, you'll need to wait for it to fully set in the refrigerator. But it's absolutely worth it! This quick cheesecake is the most delicious dessert I've ever tried. It looks beautiful and appetizing even without decoration. But if you garnish the quick cheesecake with berries or fruits, it will become a culinary masterpiece. Serve it with tea or coffee.
Instructions
- 1
Step 1
Crush the cookies in a blender. Melt the butter until liquid. Mix the cookie crumbs with the butter and half of the vanilla sugar, stirring thoroughly.
- 2
Step 2
Line a springform cake pan with parchment paper and place the "shortbread dough" inside. Spread it evenly across the bottom and up the sides of the pan. Press the dough firmly to compact it into a solid base for the cheesecake. Place in the refrigerator to set.
- 3
Step 3
Meanwhile, prepare the cheesecake filling. Place the gelatin in a container and pour over cold wine. Leave for 30 minutes to soften.
- 4
Step 4
Place the cheese in a bowl, add lemon zest, 50 g of sugar, lemon juice, and the second half of the vanilla. Beat with a mixer.
- 5
Step 5
Place gelatin with wine over heat, add 100 g of sugar, stirring constantly until completely dissolved. Bring to a boil, but do not cook.
- 6
Step 6
Whip the cold cream with the remaining sugar into a stiff foam.
- 7
Step 7
Add the cooled gelatin in small portions to the whipped cheese. Then add the whipped cream and gently mix both creams together.
- 8
Step 8
Pour the cream onto the shortcrust pastry taken out of the refrigerator. Then refrigerate again until the cream sets completely, for about 3 hours.
- 9
Step 9
Take the cheesecake out of the refrigerator and remove it from the springform pan. Our dessert is ready! It looks beautiful even without decoration.