The Best Tuscan Recipe for a tasty no-bake Cheesecake!

Cheesecake is a classic American dessert, known all over the world.

Few words describe this cake: smooth, creamy, crunchy and tasty of course!

There are a lot of variations, but the original baked one, the classic New York Cheesecake is, maybe, the most famous.

Making a good cheesecake is not as simple as it can seem, and you often might get different results. I’ve tried so many different recipes before I found out the one I’m gonna show you.

Spoiler: No oven needed!

If you are searching for no-bake cheesecake recipes, you will probably notice that using eggs in not provided. I think that whipped white eggs lend a softer consistency, but you can choose according to your taste.

I assure you that this no-bake cheesecake recipe is very easy to make! You will need just few ingredients and the preparation doesn’t require so much time.

It’s a perfect summer dessert 🙂

Ingredients needed to make the Tuscan version of the no-bake Cheesecake

For the crust:

• 300 gr of dry biscuits (Digestive brand)
• 125 gr of melted butter

For the filling:

• 250 gr of Philadelphia spreadable cheese
• 50 gr of sugar
• 250 ml of fresh cream
• 2 eggs (2 yolks and 2 whites)

For the Top:

• Strawberries
• Sugar
• Red Wine or other Liquor

How to make the tasty no-bake soft cheesecake

First of all melt the butter in a boiler, then let it stand for a few minutes.

To crumble the biscuits, you can use a mixer if you want to be faster or choose the “old way” putting the biscuits within a swatch and squashing them with your hands.

Now, put together the melted butter and the cracker crumbs, pack the mixture into a 22 cm springform pan and place it in the freezer (15 minutes is enough).

Let’s move on to the filling! You will need just 3 bowls:

• A First with Philadelphia and fresh cream: blend very well
• A second with yolks and sugar: Blend heavy the yolks and the sugar together until you get a soft cream
• A third bowl with the withes only: beat the whites using a kneading machine (note: well beaten whites are shiny and compact).

 

Lastly, put together all the ingredients and keep on blending. When you obtain a homogeneous mixture, put it into the springform pan.

Refrigerate the cheesecake for at least 5/8 hours.

Now it’s time to make the top!

Put the strawberries into a pot and let them heat for little, then add some sugar. Raise the heat and simmer with a cup of liquor (you can choose the one you like more, I recommend red wine, maybe a tuscan Chianti), just a few minutes and it’s ready!