If you share the opinion that you can prepare without baking, the best is cold cheesecakewe can be pleased to recommend the following recipe. This dessert is a real feast for taste buds. Delicate, creamy, not very sweet lemon cheesecake cold It tastes best on hot days, but why not reach for the flavors of summer at the beginning of spring. The more that it is made really fast and easy. You will prepare the bottom from biscuits, and the mass is a combination of cottage cheese with mascarpone and additions.
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Ingredients:
Bottom:
- 180 g of cereal biscuits,
- 90 g of butter.
Cheese mass:
- 500 g of cheesecake cottage cheese (from cream),
- 250 g Serka Mascarpone,
- 330 ml of cream (30%),
- 160 g of powdered sugar,
- 1 tablespoon of vanilla extract,
- 1 lemon,
- 30 g of gelatin,
- 60 ml of hot water.
Method of performance:
Put on baking paper on a tart with a diameter of 26 cm.
Prepare the bottom. Melt the butter in a saucepan. Biscuits grind in the blender for dust. Combine with butter and mix to mass with a consistency of wet sand. Transfer them to the bottom of the form and level them. Put in the fridge while preparing the cheesecake.
Make a cheese mass. Burn the lemon, get the skin out of it and squeeze the juice. Melt gelatin in water. Combine in a bowl of heavily chilled cream and mascarpone cheese (also cold). Whip the mixer at high speed to a stiff cream, gradually adding sugar sifted to it. Reduce mixer speed to a minimum. Briefly, mix the cream with cheesecake cottage cheese, juice and lemon zest. With not interrupting mixing, pour gelatin into the cottage cheese with a thin stream. Pour the cheese mass into the mold and put in the fridge for a few hours.
Cold lemon cheese to be removed straight from the fridge.
Source: NowowoPuje.pl
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