No Cream Cheesecake Recipe
If you’re looking for a rich yet light dessert, this No Cream Cheesecake is the perfect choice. With a creamy base made from ricotta and fresh cream cheese, complemented by the zesty touch of orange juice, this cheesecake is sure to impress your guests. The absence of heavy cream gives it a lighter texture while still maintaining a decadent flavor. This recipe is easy to prepare, and with the beautiful orange slices as decoration, itโs sure to be a stunning centerpiece at any gathering. Letโs dive into this delicious dessert thatโs as elegant as it is tasty.
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Butter | 100g |
| Ricotta Cheese | 500g |
| Cream Cheese (fresh spreadable) | 500g |
| Powdered Sugar | 100g |
| Vanilla Bean | 1 |
| Gelatin Sheets | 10g |
| Orange Juice | 380g |
| Orange (for decoration) | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 6g |
| Carbohydrates | 40g |
| Fat | 18g |
| Fiber | 2g |
| Sugars | 28g |
| Sodium | 90mg |
Instructions
-
Prepare the Orange Decorations:
- Begin by preparing the orange slices to decorate your cheesecake later. Wash the orange thoroughly, then slice it into very thin rounds.
- Place the slices on a baking sheet lined with parchment paper and set them aside to dry. While the orange slices are drying, proceed with the cheesecake base.
-
Make the Biscuit Base:
- In a small saucepan, melt the butter over low heat. Once melted, remove it from the heat and let it cool slightly.
- Using a food processor, crush the digestive biscuits into fine crumbs. Alternatively, you can place them in a plastic bag and crush them with a rolling pin if you prefer.
- In a mixing bowl, combine the crushed biscuits and melted butter. Stir until the crumbs are well-coated with butter.
- Grease and line the bottom of a 22 cm (9-inch) springform pan with parchment paper. Press the biscuit mixture into the bottom of the pan, forming a compact and even layer. Place the pan in the refrigerator to set for about 30 minutes, or in the freezer for 10 minutes if you want to speed up the process.
-
Prepare the Cream Cheese Filling:
- Soak the gelatin sheets in cold water for about 10 minutes to soften.
- While the gelatin is soaking, place the ricotta and cream cheese in a large mixing bowl. Scrape the seeds from the vanilla bean and add them to the cheese mixture.
- Beat the mixture with an electric mixer until smooth. Gradually add the powdered sugar and continue mixing until fully combined.
-
Melt the Gelatin:
- Once the gelatin sheets have softened, squeeze out any excess water and place them in a small saucepan. Add a small amount of water (approximately 70g total) and heat gently until the gelatin has dissolved completely.
- Once melted, add the gelatin mixture to the cheese filling. Continue to mix with the electric mixer until everything is well incorporated.
-
Assemble the Cheesecake:
- Take the chilled biscuit base out of the refrigerator or freezer. Pour the cream cheese mixture onto the biscuit crust and level the surface with a spatula.
- Return the cheesecake to the fridge and allow it to set for at least 4 hours, or preferably overnight, to achieve the best texture.
-
Prepare the Orange Gelatin Layer:
- While the cheesecake is setting, prepare the orange gelatin topping. Juice the orange and strain the juice to remove any pulp or seeds. You should have about 380g of fresh orange juice.
- Heat approximately 100g of the orange juice in a small saucepan. Add the soaked gelatin and stir until completely dissolved.
- Once the gelatin has dissolved, remove from heat and mix in the remaining 280g of orange juice. Stir to combine and allow it to cool slightly.
- Gently pour the cooled orange mixture over the set cheesecake. Return the cheesecake to the fridge to allow the gelatin layer to firm up, which should take about 2 hours.
-
Decorate the Cheesecake:
- Once the cheesecake has fully set and the orange layer has hardened, carefully remove the cheesecake from the springform pan.
- Decorate the top with the dried orange slices that you prepared earlier. Arrange them neatly on top for a beautiful finish.
-
Serve and Enjoy:
- Slice the cheesecake into generous pieces and serve chilled. Enjoy the creamy, fruity, and refreshing taste of this No Cream Cheesecake, perfect for any occasion!
Tips for Success:
- Gelatin Tip: If you donโt have gelatin sheets, you can use powdered gelatin. Just be sure to dissolve it properly according to the package instructions.
- For a Firmer Base: If you prefer a firmer biscuit base, you can bake the crust in a preheated oven at 180ยฐC (350ยฐF) for about 10 minutes. Let it cool before adding the cream filling.
- Fresh Orange Flavor: Using fresh orange juice gives this cheesecake a natural, vibrant flavor. It balances the richness of the cream cheese and the sweetness of the powdered sugar.
This No Cream Cheesecake is a delightful and refreshing dessert that can be prepared in advance and served for any special occasion, from family gatherings to elegant dinner parties. With its smooth texture and zesty orange topping, itโs sure to become a favorite in your dessert repertoire!
