Authentic home cooking from Italy, with US measurements. 
Mascarpone, Cream, and Berry Cheesecake
A delicious no-bake dessert to serve at parties or after a meal. Tasty and light, sure to make your mouth water.
Mascarpone, Cream, and Berry Cheesecake
A delicious no-bake dessert to serve at parties or after a meal. Tasty and light, sure to make your mouth water.
Open in Cookpad AppSteps
- 1
Place the cookies in a food processor and blend until finely ground.
- 2
Melt the butter in a small saucepan, then pour it into a bowl with the cookie crumbs. Mix with a wooden spoon. Line the bottom of a springform pan with parchment paper, then press the cookie mixture into the pan using the back of a spoon to flatten and even it out. Refrigerate for 30 minutes.
- 3
Meanwhile, take the cold heavy cream from the fridge and whip it with an electric mixer for at least 5 minutes. Add the softened mascarpone and continue mixing until the cream and cheese are very smooth. Add 2 tablespoons of powdered sugar and mix until fully combined. Set aside.
- 4
Take 1/2 cup (about 100 grams) of the berry jam and mix it into the mascarpone and cream mixture with a wooden spoon. Remove the pan from the fridge and spread the creamy mixture evenly over the crust using a spatula. Refrigerate for 1 hour to set.
- 5
Half an hour before removing the cake from the fridge, prepare the berry jam topping. Place the remaining 1/2 cup (about 100 grams) of jam in a small saucepan. Heat over low heat, add a splash of cold water, and stir constantly until it comes to a boil. Remove from heat and let cool slightly.
- 6
After the cake has set, pour the jam topping over the cheesecake, starting from the center and spreading it evenly. Refrigerate for at least 2 more hours.
- 7
Slice the cheesecake and serve on dessert plates. Enjoy!
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