Cold berry cheesecake
Cheesecake fredda ai frutti di bosco
Sweet
No-bake cheesecake with a base of cookies, Philadelphia cream and mascarpone, and berry coulis. Ready in 30 minutes + refrigeration.
No-bake cheesecake has become a favorite dessert in Italian cuisine due to its simplicity and guaranteed results. It doesn't require an oven, doesn't risk cracking, and can be prepared ahead of time. The base is cookies crumbled and melted butter — typically Digestive or Oro Saiwa — is stable and tasty. The cream cheese (Philadelphia or similar) with mascarpone and heavy cream It's velvety and sweet. The berry coulis adds acidity and color. It's the perfect dessert for summer dinners.
Instructions
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3 steps · natural Italian voice
Prepare the base
15 minBlend the cookies into fine crumbs. Mix with melted butter. Press onto the bottom of a springform pan (22-(9.45 in) 24 cm) covered with parchment paperLevel well. Refrigerate for 15 minutes to firm up.
Prepare the cream
Whip the heavy cream to stiff peaks. Separately, mix the Philadelphia with the mascarpone, powdered sugar and lemon juice until smooth. Gently incorporate the whipped cream(If using gelatin, dissolve it in hot water and add it.)
Assemble and refrigerate
Pour the cream onto the base of cookiesLevel. Cover and refrigerate for at least 4 hours (preferably overnight). Before serving, prepare the coulis by blending the berries with the sugar. Pour over the cheesecake.
Chef's Tips
The base must firm up in the refrigerator before adding the cream: at least 15 minutes. The gelatin makes the cream more stable for serving, useful in summer. The cheesecake cuts better if refrigerated overnight.
Ingredients
- For the base: (8.82 oz) 250 g of cookies Digestive, (3.53 oz) 100 g melted butter
- For the cream: (14.11 oz) 400 g Philadelphia (or spreadable cheese), (7.05 oz) 200 g mascarpone, (6.76 fl oz) 200 ml whipped cream, (3.53 oz) 100 g of powdered sugar, juice of 1 lemon
- For the coulis: (7.05 oz) 200 g mixed berries, (1.76 oz) 50 g sugar
- (0.14 oz) 4 g of gelatin sheets (for a more stable cream)
Can't find it in the US?
- gelatin sheetsMost US supermarkets
Powdered unflavored gelatin, same weight (1 envelope = 7 g, about 3 1/2 sheets of 2 g)
Approximate: gelatin strength varies by brand.
⚠️ Automatic ingredient-based detection. Always check product labels.
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