You can make your favourite Italian treat without having to bake it. It's so smooth, rich, and tasty that I'm sure it will become your favourite cheesecake forever!
– 6cupsvanilla wafer – 1/2cupunsalted buttermelted – 24ozcream cheeseroom temperature – 16ozmascarpone cheeseroom temperature – 1cupwhite granulated sugar + 2 tablespoon – 3envelopesgelatin7 grams each – 2/3cuplukewarm water – 1cupheavy whipping creamcold – 1teaspoonvanilla extract – 1 1/2cupwarm water – 4-6tablespoonsinstant espresso powder – 2tablespoonswhite granulated sugar – 16ladyfinger – 1cupheavy whipping creamcold – 3tablespoonswhite granulated sugar
Ingredients
Put parchment paper around the edges and bottom of a 9-inch spring form pan.Put wafer cookies in a food processor and pulse them until they become fine crumbs.
Add the cookie crumbs to a medium-sized bowl and mix in the melted butter until everything is well mixed. Put the mix on the bottom of the spring form pan and press it down. Put in the fridge for 20 to 30 minutes.
Or, heat the oven to 325°F, bake the crust for 10 minutes, and then take it out to cool.Put the sugar, espresso powder, and warm water in a small bowl and stir them together until they are well mixed.
Step one: Dip each ladyfinger into the coffee mix. Step two: Place them on top of the bread in the spring form pan.
Mix cream cheese, mascarpone cheese, and 1 cup of sugar on medium-low speed in a large basin with an electric hand mixer or stand mixer. Stop and scrape the bowl sides and bottom. Mascarpone cheese can separate if overmixed.
In a small bowl, sprinkle gelatine over 2/3 cup water. Let bloom for 1-2 minutes. After 30 seconds in the microwave, stir until a gelatine mixture forms. Allow to cool for 5 minutes.
Mix gelatine into cream cheese.In a chilled bowl, mix cold heavy whipping cream, two tablespoons sugar, and vanilla. Whip fast until stiff peaks form. Mix whipped cream into mascarpone cream cheese with a spatula.
Apply cheesecake filling to ladyfingers equally.Mix sugar and chilled heavy whipping cream in a big bowl. High-speed whip until stiff peaks develop. Pipe whipped cream on cheesecake using a large star tip in a piping bag.
Refrigerate the cheesecake for 5-6 hours or overnight.Carefully remove the cheesecake from the spring form pan, discard the parchment paper, and smooth the sides with an offset spatula before serving.
Sprinkle cocoa powder on cheesecake if desired. I also sprinkle espresso powder. Always cold.Slice and serve!Keep refrigerated for 4 days.
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