Cold Cheesecake Recipe

Oh the pies! These desserts are delicious, elegant and… easy! You can really stand out with one without much effort, as all you need is a passion for baking. Plus, the taste gratification is supreme. Yes, cakes belong to that sweet elite that most people love. A success at your table! That’s why in this article we bring you this time an attractive, exquisite and uncomplicated dessert: cold cheesecake. Easy and gorgeous!

Ingredients to make Cold Cheesecake:

For the base of the tart:
250 grams of Maria cookies (1¼ packages)

2 tablespoons of sugar
130 grams of butter
Pair the filling:

600 grams of cream cheese
1 can of condensed milk
65 milliliters of lemon juice

1 teaspoon vanilla
21 grams of gelatin
12 tablespoons of water

For the blueberry jam:
500 grams of blueberries
350 grams of sugar (1¾ cups)

How to make Cold Cheesecake:

Hydrate the gelatin and reserve. Remember for every tablespoon of gelatin there are 4 tablespoons of water.
Trick: Each tablespoon of gelatin contains approximately 7 grams.
First prepare the base of our cold cheesecake without oven. Crush the Maria cookies in the way that seems most comfortable to you.

You can crush them in a bag or crush them with a blender.
Trick: The crumb should be fine but not so sandy.
Melt the butter on the stove or in the microwave. If you prefer to better control the heat, do it in a bain-marie.

Place the ground cookies in a large bowl. Add the melted butter and stiruntil you get a dough.
Trick: You can also work this step directly in the mold.
Pass the dough to the mold and flatten to cover the entire surface. Cover with plastic wrap and refrigerate for 10 minutes.

Trick: The mold must be removable, and if you do not have one, you must place the pieces directly in the container or use disposable individual pieces
It is time to prepare the filling for the homemade cheesecake. First, beat the cream cheese for 1 minute or until you achieve a homogeneous cream.
Add the condensed milk and mix until the ingredients are integrated.

Tip: The can of condensed milk should contain about 397 grams.
Pour in the lemon juice and stir.
Next step add the vanilla and stir once more. Booking.

Trick: Remember that every time you add an ingredient you must stir very well until fully integrated.
Prepare a bain-marie to melt the hydrated gelatin.
Remember to previously heat the water, before placing the gelatin. Stir slowly until it is completely diluted in the smallest saucepan.

As soon as you see it completely liquid, remove it from the water bath.
Locate a small bowl, pour the gelatin into it and add several tablespoons of the reserved mixture. Stir until completely integrated. Once the gelatin reaches the temperature of the mixture, pour it into the bowl.
Grease the mold with the base lightly and pour the preparation of the cheesecake without curd. Refrigerate for approximately 20-30more minutes.

The stellar moment has arrived! The preparation of the coverage.
For this cold cheesecake I chose a blueberry jam, very easy to make. To make our blueberry jam, you must first wash the blueberries under the tap.
Then strain and let them drain well. Place the fruit in a medium saucepan and mash a little. Add the sugar.

Cook for 15 minutes on high heat. When the preparation boils, lower the temperature and stir until the desired consistency is reached.
Try not to exceed the thickness because later when it cools it will get even thicker and it will not be jam. Booking.
Tip: If you don’t like the seeds, remember to strain them.

You can do it at the beginning or at the end. In this case I did it at the end.
The fun time has arrived! Yes, decorating is definitely relaxing and entertaining.
When the jam reaches room temperature, you can already decorate thecold cheesecake without oven. You can use a spoon for this purpose.

Garnish with spearmint (or mint) leaves and fresh blueberries.
You can really decorate this cold cheesecake however you like, since the flavor of the topping is a matter of taste.
However, remember that the toppings prepared with acidic fruits contrast with the creamy texture of the cheese.

The result? A very stimulating and slightly cloying taste experience. You will always want more!
Tip: If you want the coverage to remain firm on the cake, I recommend adding a little gelatin.
This cold cheesecake is simply irresistible.