Listen to this story
Learn how to prepare the creamiest cheesecake without the need for an oven
The cheesecake is one of the most popular classic desserts, which has the greatest number of variations. However, surely you did not know the extra creamy cheesecake, that it is possible to make it without having to use an oven.
This creamy cheesecake is very easy to make, and it's perfect for a special dinner dessert. Therefore, below we will explain how to make it in a few steps and without too many ingredients.
Cream cheesecake ingredients
For the cookie base
350 grams of "digestive" type biscuit
100 grams of unsalted butter (if you use a Maria biscuit, use only 150 grams of butter).
for the cheesecake
10 grams of unflavored gelatin powder.
50 milliliters of water at room temperature.
500 grams of cream cheese type Finland.
500 milliliters of whipping cream with 35% Fat.
100 grams of normal white sugar.
A teaspoon of vanilla paste, extract or essence.
350 grams of forest fruit jam.
For the rest of the ingredients
The amount you consider necessary of forest fruits (strawberries, blueberries, raspberries, among others).
Steps for the elaboration of the creamy cheesecake
Preparation of the base
Place the cookies in a food processor or blender, turn it on, and allow the cookies to grind to a powder. Another option is to place them in a plastic bag and crush it with the roller until they are crushed and turned into powder.
Transfer the crushed cookies to a large bowl.
Melt the butter for 30 seconds in the microwave, or until completely melted.
Pour the melted butter over the cookies and mix well. To check if the biscuit mixture is ready, press a little with a spatula and if you notice that it remains compact, it will be ready for the mold.
Prepare the mold by covering the base and walls with baking paper. If your mold is removable, it is not necessary to cover the walls with wax paper.
Pour the mixture of crushed cookies into the mold and distribute between the base and the walls, flattening with the help of a spoon or trowel.
Take the mold with the base to the refrigerator and let it rest there for at least 10 minutes or while you continue with the rest of the recipe.
Preparation of the cheesecake cream
Pour the water over the gelatin to hydrate it. Mix well and let it sit at room temperature for about 5 minutes.
In a bowl, pour the cream cheese, the very cold whipping cream, the sugar and the vanilla.
Once this is done, beat all the ingredients in the bowl with an electric mixer, at medium speed for 2 to 3 minutes or until you get a very creamy and fluffy mixture.
When you notice that the mixture is ready, heat the gelatin in the microwave and add it while continuing to beat at low speed. It is very important that you integrate the gelatin with the blender immediately when it falls into the mixture.
Assemble the cheesecake
Take the base of the cheesecake out of the refrigerator and pour half of the mixture over it and flatten the surface with the help of a palette.
Add a few tablespoons of forest fruit jam and proceed to distribute it, mixing a little with the cheesecake cream so that it is better integrated. Ideally, the jam you use should not be too runny. Don't let the jam reach the brim.
Add the other part of the cheesecake mixture on top of the jam and flatten the surface with the help of a palette until you reach the cookie edges. Do it little by little and carefully so that it does not mix with the jam.
Take the cheesecake to the refrigerator for at least 6 hours so that it finishes taking consistency.
Decorating and final touch of the cheesecake
Once the refrigeration time has passed, unmold the cheesecake, being very careful not to break or damage it. To do this, run a small spatula between the walls of the mold and the cheesecake to loosen it up a bit.
Place the cheesecake on a plate or presentation tray, but do not forget to remove the baking paper from the base.
Add a few tablespoons of dried fruit jam to the top of the cheesecake and flatten with a spoon.
Lay out pieces of fresh fruit like strawberries, blueberries, raspberries, and cherries. Arrange them as you like to decorate the cheesecake.
Add some mint leaves on the surface as a decoration to make it more pleasing to the eye.
If you like and optionally, sprinkle a little powdered sugar on the surface to add an extra touch to the decoration.
You can eat right away or store in the fridge to eat later.
How should I preserve the creamy cheesecake?
The creamy cheesecake is a type of dessert that should be kept refrigerated, preferably in the fridge and at a temperature not exceeding 6 degrees. However, the temperature should not be too low either, otherwise it will freeze the cheesecake and fruits.
To consume it, it can be kept without refrigeration for a maximum of a couple of hours, otherwise the cream and jam will turn sour. In this way, it will be perfect to eat it in the summer or in countries with tropical climates.
The extra creamy cheesecake is a type of cold dessert perfect for a children's snack on summer vacations or for their dessert at night. In addition, thanks to the incorporation of fruit jam, it is nutritious and delicious.