No-Bake Mascarpone Cheesecake

Cooking method

1. Step 1:

   

   How do you make a no-bake cheesecake? Gather the ingredients for the base. You can use plain or chocolate cookies. With chocolate cookies, the whole cheesecake looks much more interesting because of the color contrast.

2. Step 2:

   

   Melt the butter and let it cool. You can do this in the microwave or on the stove (in a water bath).

3. Step 3:

   

   Grind the cookies into crumbs in a blender.

4. Step 4:

   

   Pour the melted butter into the shortbread crumbs and mix.

5. Step 5:

   

   Grease an 18 cm springform pan with butter. If you have an acetate strip, line the sides of the pan with it - that makes the cheesecake easier to remove. Pour the shortbread crumbs into the pan and press them down to form the bottom and sides. Put the pan with the base in the fridge for 1 hour.

6. Step 6:

   

   While the base chills, gather the ingredients for the filling.

7. Step 7:

   

   Soak the gelatin in cold water and leave it for 15 minutes to bloom. Read the instructions on your gelatin's package for how to prepare it!

8. Step 8:

   

   Then warm the bloomed gelatin over low heat until it fully dissolves. But don't boil it!

9. Step 9:

   

   Whip the cold cream with a mixer to stiff peaks. For how to whip cream correctly, see the notes after the recipe.

10. Step 10:

    

    Separately, combine the mascarpone and condensed milk in a bowl and mix at low speed. There's no need to beat it hard or for long, or the cheese will split.

11. Step 11:

    

    Mix the mascarpone with the whipped cream, beating the mixture at low speed.

12. Step 12:

    

    Continuing to beat, pour the dissolved gelatin into the cream. The mixture will gradually thicken and become firm.

13. Step 13:

    

    Set aside 2 tbsp of the cream in a separate bowl - you'll need it for decorating. Spread the rest of the cream over the chilled shortbread base and smooth it out.

14. Step 14:

    

    To decorate the cheesecake, we'll need 2-3 blackberries (or any other berries you like) and the cream-cheese cream you set aside. Push the blackberries through a sieve.

15. Step 15:

    

    Mix the 2 tbsp of setting cream with the blackberry juice. Transfer the mixture to a piping bag and snip off the tip.

16. Step 16:

    

    Pipe a free-form design of blackberry cream onto the surface of the cheesecake. Put the cheesecake in the fridge for 6-8 hours until it's fully set.

17. Step 17:

    

    Before serving, remove the cheesecake from the pan, garnish with blackberries and mint, and cut it into portions. Enjoy!