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:
- 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!