Who doesn't like cheesecake? Cheesecake is one of the world's most beloved desserts, famous for its enveloping creaminess, crunchy cookie base and endless decorating possibilities. Whether baked or unbaked, cheesecake lends itself to a thousand variations: From the classic vanilla flavor with red fruit topping, to chocolate, lemon or pistachio versions. Perfect for a party, birthday or an elegant end to a meal.
Today we prepare a special version: butterless Cheesecake. Lighter and healthier, but no less good! Ready to get to work? Before you get started, here are a few tricks to make sure you don't get it wrong.
1. Chop the cookies very finely with a mixer. Place them in a bowl and mix them with the extra virgin olive oil. Place the mixture on the bottom of the mold, leveling with a spoon. Store in the refrigerator.
2. Soak the gelatin sheets in cold water for about 10 minutes. Using an electric whisk, whip the cheese with the sugar and 100 g of cream.
3. Heat the remaining cream in a small saucepan, add the gelatin and wait for it to melt. Allow to cool, add to the cream cheese mixture and stir.
4. Pour it all over the cookie base and place in the refrigerator for about 4 hours.
5. Heat the jam in a saucepan along with the water. Once cooled, spread it over the surface of the cake.
6. Place in the refrigerator for another 1 hour and serve.
Cheesecake, no butter is better!
Why did we choose to use extra virgin olive oil instead of butter or seed oil? For many reasons, definitely involving health, but not only.
Extra virgin olive oil in fact:
Unlike butter and seed oil (which may seem lighter only because it is odorless and tasteless) it does not go to burden the liver.
It contains monounsaturated fats that in addition to helping us regulate blood cholesterol levels.
Because of the antioxidants in it, it keeps sweets fresh longer (those made with butter deteriorate sooner).
How to make a foolproof cheesecake
Today's recipe is the no-bake recipe, which is perfect especially for hot days, during which setting out to use the oven would not be advisable.
Preparing it is quite simple, but by using a few small tricks success is assured:
Use the ingredients at room temperature, so they will blend better.
Whip the dough for the pie filling with an electric whisk-this way it will trap more air, remaining fluffier and lighter.
As a mold, use a hinged cake pan-it will be easier to remove the cake when it is ready.
Once the cheesecake is prepared, don't rush it: it needs to stay in the refrigerator at least 5 hours to reach the right consistency!
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