The cold cheesecake recipe is one of the easiest ever to make the most popular biscuit and cheese dessert in a short time. Prepared with cheese, whipped cream and a sweet raspberry topping, the cold cheesecake is perfect on days when the heat doesn’t let up.
This cold cheesecake is a very simple dessert, with a quick and easy recipe, ready in just 20 minutes. As always, then, the time required for cooling must be taken into consideration.
Since it is a no-bake dessert, it is ideal to prepare when it is very hot and turning on the oven is certainly not tempting. Made with fresh cheese, cream and a simple topping with raspberry jam , it can however be reinterpreted by opting for a different topping, such as blueberry jam or serving it plain with a strawberry.
Ingredients
For the base
- 250 g of digestive biscuits
- 125 g of butter
For the stuffing
- 750 g of fresh cheese like Philadelphia
- 170 ml of fresh cream
- 80 g of granulated sugar
- 1/2 vanilla bean
- 8 g of food gelatin in sheets
For coverage
- 250 g of raspberry jam
- a few drops of lemon juice
- Half a glass of water
How to prepare cheesecake
Start the preparation of the cold cheesecake from the base: finely chop the biscuits with the mixer, place them in a bowl and mix them with the melted butter. Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert.
Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the fresh cheese with the sugar, 150 g of cream and the vanilla seeds extracted from the berry, until the mixture is homogeneous. Place the remaining cream in a saucepan and let it heat up. Add the well squeezed gelatine and stir until dissolved.
Allow to cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place in the refrigerator for at least 4 hours. After this time, heat the raspberry jam in a saucepan with the water and lemon juice.
Let it cool and distribute it on the surface of the cake. Place in the fridge again for 1 hour, then turn out the cold cheesecake and serve.
Gordon Ramsay Cheesecake
Ingredients
For the base
- 250 g of digestive biscuits
- 125 g of butter
For the stuffing
- 750 g of fresh cheese like Philadelphia
- 170 ml of fresh cream
- 80 g of granulated sugar
- 1/2 vanilla bean
- 8 g of food gelatin in sheets
For coverage
- 250 g of raspberry jam
- A few drops of lemon juice
- Half a glass of water
Instructions
- Start the preparation of the cold cheesecake from the base: finely chop the biscuits with the mixer, place them in a bowl and mix them with the melted butter. Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert.
- Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the fresh cheese with the sugar, 150g of cream and the vanilla seeds extracted from the berry, until the mixture is homogeneous. Place the remaining cream in a saucepan and let it heat up. Add the well squeezed gelatine and stir until dissolved.
- Allow to cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place inthe refrigerator for at least 4 hours. After this time, heat the raspberry jamin a saucepan with the water and lemon juice.
- Let it cool and distribute it on the surface of the cake. Place in the fridge again for 1 hour, then turn out the cold cheesecake andserve.
