Mascarpone Cheesecake: A Simple Twist to Wow Your Guests

While cold desserts are always tempting, this cheesecake stands out. The secret? The inclusion of mascarpone cheese takes the creamy mixture to an entirely new level. It might seem like a small tweak, but it significantly enhances the dessert's texture. Dive into this recipe to discover how.

This cake is versatile, ideal for outdoor gatherings, weekend get-togethers with friends or birthday celebrations - it suits every occasion. Cheesecakes are universally beloved, and regardless of the variation, they're often the first to disappear from the table. This creamy cold cheesecake is no exception. Plus, it’s so easy to make that even beginners can nail this dessert.

It’s advisable to prepare the cold cheesecake a day in advance and add the decorations just before serving. Fresh fruits like blueberries, raspberries, or strawberries are perfect toppings. Peaches, kiwi, or bananas also make great choices. The topping possibilities are endless, from chocolate shavings to cookie pieces or candy bars. Let your creativity run wild.

Ingredients:

• 7 oz of biscuits,
• 3.5 oz of butter,
• 8.8 oz of mascarpone,
• 17.6 oz of cheese from a bucket,
• 1 package of clear jelly (grape, pear, lemon),
• Fresh fruits for topping or grated chocolate.

Preparation:

1. Crush the biscuits into a fine powder, using a blender or a rolling pin.
2. Heat the butter gently until it melts, then mix it with the crushed biscuits. Press this mixture into the bottom of a springform pan lined with parchment paper and refrigerate.
3. Dissolve the jelly in about 0.85 cups of hot water and allow it to cool.
4. Combine the mascarpone and cheese in a bowl, then stir in the cooled jelly.
5. Pour the cheese mixture over the biscuit base, smooth the top, and refrigerate for at least 3 hours to set.
6. Before serving, adorn the cake with fresh fruits or, if you prefer, grated chocolate.