- 350 g digestive biscuits or petit beurre
- 150 g melted butter or margarine.
- 500 g mascarpone
- 200 ml whipped cream
- 250 g ricotta cheese
- 200 g powdered sugar
- 1 teaspoon vanilla essence
- 1 sachet of granulated gelatin
- 75 ml water
- 1 sachet of gelatin (10 g) or 2 sheets
- 50 g sugar
- 50 ml water
- 200 g strawberries (or apricots, berries, etc.)
Of the many sweet recipes, one of the most beloved and popular in the house is the cheesecake cake with fruit jelly, which looks very nice, has a quick preparation, without the need for thermal handling on the stove, such as cheesecake with baking, using, instead, the refrigerator. It would be nice to have a mixer or a food processor in the kitchen, so that the work is easier than with the goal and the hands.
Although it doesn't take very long to be prepared, the recipe for uncooked cheesecake will need a long time in the fridge for the layers to harden well and the flavors to intensify. For a stronger countertop, which absorbs butter well, digestive biscuits are preferred, to the detriment of petit beurre.
Start by grinding the cheesecake cookies with cottage cheese on the food processor, the meat grinder, the fork in the bowl or the mortar, depending on what you have on hand, then mix them well with the slightly soft butter for the crust. Knead until the two fruit cheesecake ingredients are smooth.
Take a cake shape (round, rectangular, square, etc.) with the walls that come off and line it with baking paper, spreading the top of the cheesecake with berries evenly. Refrigerate until creamy.
The gelatin for the cream is hydrated in cold water for 10 minutes, after which you will melt it in a steam bath or heat the resulting jelly in the microwave for a few seconds, to become liquid, but do not let it boil.
You can make a cheesecake with ricotta and mascarpone cottage cheese, mixing the two ingredients first, then the sugar and vanilla. When the gelatin is ready, you will add the spoonful of milk cream spoonful, towards the end introducing the whole amount and mixing.
Beat the cream for cheesecake with mascarpone until hardened and incorporate it into the rest of the cream cheese, to keep it slightly aerated. Pour the composition over the cookie sheet, as is usually the case in uncooked cakes. You will leave the preparation in the fridge again, until you prepare the jelly on top.
You will use food gelatin and fruit for a strawberry cheesecake or a cherry cheesecake, for example, as well as a saucepan in which you put water and sugar on the fire. Cut the fruits into slices or cubes and add them to the composition, forming like a compote, letting it cook for about 15 minutes, then use the blender on them.
Soak the gelatin sheets for strawberry jelly in cold water and melt them in a steam bath, then put a little of the fruit mixture on them, stirring, continuing until smooth. At the end, pour over the cream cheese in the form.
Leave to cool for at least an hour, preferably around five hours or even overnight, then portion and serve with fresh or simple fruit topping. Good appetite!