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عربPastry-free cheesecake with mascarpone
8 servings10 hour
Shortbread cookies - 250 gr, Butter - 100 gr, Mascarpone - 400 gr, Cream - 250 ml, Condensed milk - 200 gr, Water - 80 ml, Gelatin - 25 gr, Cream - 2 tbsp, Juice - 2 tbsp
8 servings10 hour
Shortbread cookies - 250 gr, Butter - 100 gr, Mascarpone - 400 gr, Cream - 250 ml, Condensed milk - 200 gr, Water - 80 ml, Gelatin - 25 gr, Cream - 2 tbsp, Juice - 2 tbsp
How to make a cheesecake without baking? Prepare the necessary ingredients for the base. Cookies can be used regular or chocolate. With chocolate, the whole cheesecake looks much more interesting due to the contrast of colors. 
Melt the butter and cool. This can be done in the microwave or on the stove (water bath). 
Grind the cookies in a blender into crumbs. 
Pour the melted butter into the sand crumb and stir. 
Brush a split 18cm shape with butter. If there is acetate film, line the sides of the mold with it - this way the cheesecake will be easier to remove from the mold. Pour the sand crumbs into the mold and compress, forming the bottom and sides. Place the base tin in the refrigerator for 1 hour. 
While the bark cools, prepare the necessary ingredients for the filling. 
Soak the gelatin in cold water and leave for 15 minutes to swell. Read the instructions on how to breed your gelatin on the packaging for it!
Then warm the swollen gelatin over low heat until completely dissolved. But do not boil!
Beat the cold cream with a mixer into a stable foam. For information on how to whisk cream correctly, see the info after the recipe. 
Separately, in a bowl, combine the mascarpone and condensed milk and stir at low speed. It is not necessary to beat strongly and for a long time, otherwise the cheese will be stratified. 
Mix the mascarpone with the whipped cream, whisking the mass at low RPM. 
Continuing to beat, pour loose gelatin into the cream. The mass will begin to gradually thicken and become elastic. 
Put in a separate bowl 2 tbsp. l cream, it will be needed to decorate. Place the rest of the cream on a chilled sand base and flatten. 
To decorate the cheesecake, we need 2-3 blackberry berries (or any other berries to taste) and deposited cream cheese cream. Wipe the blackberry berries through a sieve. 
Mix 2 tbsp hardening cream with blackberry juice. Transfer the resulting mass to a pastry bag and cut off the tip. 
Apply an arbitrary blackberry cream pattern to the cheesecake surface. Refrigerate the cheesecake for 6-8 hours until fully set. 
Before serving, remove the cheesecake from the tin, garnish with blackberries and mint, and slice into portions. Enjoy your meal!