Strawberry Ladyfinger Cheesecake
Easy to make, no-bake cheesecake with a delicate base and wall - a baker's masterwork in the eye of the beholder!
Equipment
- Mixing bowl
- Electric mixer
- Cake stand
- Round spring form (wall only)
- large mixing spoon
- Measuring spoon/scale
Ingredients
- 2 pcs Mascarpone cheese 250g each
- 2 pcs Ricotta cheese 250g each
- 20 pcs Savoiardi biscuits/Ladyfingers
- 4 gelatin sheets
- 200 g strawberries
- 4-5 tbsp coconut sugar organic
- 2 tbsp cream liquor optional
- 1 tsp rum/orange essence optional
Instructions
- Wash, hull the strawberries and chop them in quarters or smaller pieces.
- In a small bowl, mash a handful of strawberries and leave them aside.
- Hydrate 4 gelatine sheets for 5 minutes. When the time is up, drain and remove excess water, then place them in a pan in 100 ml water, on low heat.
- Stir until the gelatine melts, but do not allow the water to boil. When the gelatine has dissolved, remove it from the heat and leave it aside.
- In a large bowl, mix using an electric mixer at medium speed the cheese, grounded sugar, essences (and no more than two tablespoons of liquor if chosen).
- Batter for about five minutes until you obtain a fluffy cream.
- If you wish, you can add some of the chopped strawberries and mix gently with a large spoon.
- Add half of the gelatine to the cream, mix well and leave the cheese cream aside until you build the base and walls of the cake.
- Using only the wall of a springform placed on a cake stand, line it with ladyfingers. If the biscuits are too high, you might need to cut off a quarter or third of each. Then, use the leftovers to line the base.
- Use all the cheese mixture to fill the shape and flatten it nicely at the top.
- Spread evenly the mashed fruits combined with gelatine on top of the cheese mixture.
- Sprinkle the rest of the chopped strawberries for decoration.
- Chill in the fridge for at least three hours.
Notes
Store in the fridge for up to three days.
Serve with your choice of coffee or creamy liquor.