Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cheesecake al mascarpone panna e frutti di bosco

Mascarpone, Cream, and Berry Cheesecake

Name: Mascarpone, Cream, and Berry Cheesecake
Total time: 9900 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 7 oz. digestive-style cookies (about 200 grams); 1 cup mascarpone cheese (about 250 grams)

Fabry @cook_114514940

A delicious no-bake dessert to serve at parties or after a meal. Tasty and light, sure to make your mouth water.

Fabry @cook_114514940

A delicious no-bake dessert to serve at parties or after a meal. Tasty and light, sure to make your mouth water.

Saved

Ingredients

45 min + 2 hours chilling

Serves 6 servings

7 oz.digestive-style cookies (about 200 grams)
1 cupmascarpone cheese (about 250 grams)
3/4 cup heavy whipping cream (about 200 ml)
7 tablespoons unsalted butter (about 100 grams)
2 sheets unflavored gelatin
3/4 cup mixed berry jam (about 200 grams)
1/2 cup powdered sugar (about 60 grams)
Water, as needed
Saucepan
Mixing bowls
Springform pan

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Steps

45 min + 2 hours chilling

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!