Quick Cheesecake Recipe: A Decadent Dessert in Minutes
If you’re craving a delicious, indulgent dessert but don’t have hours to spend in the kitchen, this Quick Cheesecake recipe is just what you need. Featuring a crunchy, nutty base topped with a creamy mascarpone filling and adorned with fresh berries, it’s a treat that will satisfy any sweet tooth. Whether you’re preparing a special occasion dessert or simply want a quick and easy treat, this cheesecake will certainly impress.
Servings: 4
Category: Desserts
Ingredients for the Quick Cheesecake:
| Ingredient | Amount |
|---|---|
| Whole hazelnuts (peeled) | 50g |
| Pistachios | 50g |
| Digestive biscuits | 100g |
| Butter | 80g |
| Mascarpone cheese | 500g |
| Vanilla bean | 1 pod |
| Powdered sugar | 50g |
| Herbal liqueur | 1 tablespoon |
| Lemon curd | 2 tablespoons |
| Blueberries | To taste |
| Raspberries | To taste |
| Red currants | To taste |
| Dark chocolate | To taste (for garnish) |
Instructions for Preparing the Quick Cheesecake:
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Prepare the base:
Start by preparing the crunchy base of your cheesecake. Place the whole hazelnuts and pistachios into a mortar. Alternatively, you can use a food processor to achieve the same result. Once the nuts are roughly chopped, transfer them to a preheated pan over medium heat. Toast them gently, stirring occasionally, to ensure they brown evenly and do not burn. When the nuts are golden and fragrant, remove them from the pan. -
-
Crush the digestive biscuits:
While the nuts are toasting, take a clean kitchen towel and place the digestive biscuits in the center. Fold the towel over the biscuits and, using a rolling pin or a similar object, gently crush them into small crumbs. This step ensures the biscuits break down into a fine, even consistency. -
Combine the ingredients for the base:
In a mixing bowl, combine the toasted nuts and the crushed biscuits. Use a spatula or spoon to mix the ingredients together until they are evenly distributed. The crushed biscuits will help bind the nuts together while adding a lovely crunch to the base. -
Assemble the base in the serving cups:
Divide the mixture between 4 small glasses or dessert cups. Press the mixture down with the back of a spoon to create a firm, even base. Set the cups aside while you prepare the creamy filling. -
Prepare the mascarpone cream:
In a large mixing bowl, add the mascarpone cheese. Slice the vanilla bean pod open lengthwise and scrape out the tiny black seeds. Add these vanilla seeds to the mascarpone. Stir in the powdered sugar and the herbal liqueur. Mix everything together gently at first, then increase the speed of your stirring until the mixture becomes smooth and creamy. -
Fill the cups:
Once your mascarpone cream is ready, transfer it into a piping bag or a zip-top plastic bag with a corner cut off. Carefully pipe the cream into the cups over the nutty biscuit base. Aim to fill the cups evenly, leaving a small space at the top for garnishing. -
Finish with chocolate and berries:
For a final touch of elegance, create delicate chocolate curls by running the edge of a knife along the surface of a block of dark chocolate. Garnish each cheesecake with a few curls of chocolate. Then, add a selection of fresh berries—blueberries, raspberries, and red currants—for a burst of color and fresh flavor. -
Serve and enjoy:
Serve your quick cheesecake chilled for the best taste. The creamy mascarpone filling, crunchy base, and fresh fruits make for a dessert that is as visually stunning as it is delicious.
This Quick Cheesecake is perfect for when you’re short on time but still want to indulge in a homemade dessert. It combines a rich, creamy filling with a nutty, biscuit base, topped with fresh berries and a touch of chocolate. Whether you’re serving it at a family gathering, a dinner party, or just treating yourself, it’s sure to become a favorite!
