Ingredients:
Crust:
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200g biscuits or cookies (can substitute ladyfingers)
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100g butter
Cheesecake filling:
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500g part-skim ricotta or cream cheese (such as Philadelphia)
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200ml heavy whipping cream (30%)
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100g powdered sugar
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1 teaspoon vanilla extract
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3 teaspoons gelatin
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100ml hot water
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Zest of 1 lemon (optional, for freshness)
Toppings (optional):
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Favorite fruits (strawberries, raspberries, blueberries)
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Chocolate topping
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Fruit jam or sauce
Instructions
Prepare the crust:
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Crush the biscuits or ladyfingers in a food processor until finely ground. If you don’t have a processor, put them in a plastic bag and crush them with a rolling pin.
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Melt the butter in a saucepan or in the microwave, then mix it with the crushed cookies.
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Line a 9-inch springform pan with parchment paper and press the mixture firmly into the bottom using a spoon.
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Refrigerate for at least 30 minutes to set the base.
Prepare the cheesecake filling:
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In a small bowl, dissolve the gelatin in hot water and set aside to cool.
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In a large bowl, beat the cream cheese or ricotta with powdered sugar until smooth. Add vanilla and lemon zest if using.
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In another bowl, whip the heavy cream until stiff peaks form.
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Add the cooled gelatin to the cheesecake filling and mix well.
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Gently fold the whipped cream into the filling using a spatula, mixing until the texture is smooth.
Assemble the cheesecake:
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Pour the cheesecake filling over the cooled cookie base.
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Refrigerate for at least 4 hours, preferably overnight, to let it set.
Decoration:
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Before serving, garnish with fresh fruit, chocolate glaze, or your favorite fruit jam.
Serving and Storage Tips
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Chocolate cheesecake tastes best chilled—always keep it in the fridge for a few hours before serving.
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Store cheesecake in an airtight container in the refrigerator. It’s best eaten within 2-3 days.
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If making for a party or special event, you can prepare it a day ahead, so it sets up well.
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This cheesecake is also perfect for making small, individual mini-cheesecakes.
Variations:
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