Today I bring you another dessert – this time it’s a no bake cheesecake, perfect for summer. I hope you like it!
No Bake Cheesecake
- 4.5 oz (125g) graham crackers, crumbled
- 1.75 oz (50g) butter, melted
- 7 oz (200g) cream cheese
- 9 oz (250g) mascarpone
- 3.5 oz (100g) heavy cream
- 3 Tbsp sugar
- 0.14 oz (4g) gelatin, in sheets, hidrated and strained
- Cherry or strawberry jam
For the base
Mix together the crumbled graham crackers and melted butter. Press into mold(s).
For the filling
Beat the cream cheese and mascarpone together. Heat part of the heavy cream with the sugar, remove from heat (it shouldn’t be boiling) and add the gelatin until dissolved. Mix with remaining heavy cream and the two cheeses. Pour into mold(s) and let it set in the fridge for several hours. Add the jam and serve. You can strain the jam and add some gelatin to it if you want.