How to make a cold cheesecake
You will need
- shortbread - 250 g;
- butter - 10 tbsp;
- Mascarpone cheese - 250 g;
- cream cheese - 250 g;
- gelatin - 3 tsp;
- lemon juice 100 ml;
- sugar - 3 tbsp;
- cream - 450 ml;
- vanilla and berries to taste.
Cook the base of the cookies. Unlike the hot American cheesecake, which requires a baked sponge cake, an English cake is made from any crumbly biscuit. Crumble it with your hands into small pieces, put them in a plastic bag in an even layer and chop with a rolling pin. Ideally, cookie crumbs should become quite small.
Melt the butter over low heat and then cool to room temperature. Then add it to the crushed biscuits and mix thoroughly until smooth.
Put the dough obtained from the cookies in a round cake pan, which has a diameter of 20 cm. Spread it evenly and gently press down with a spoon.It is very important that the dishes have removable sides - it is impossible to get the cold cheesecake from the other one out of the other.
Squeeze the juice of several lemons into a glass saucepan, add a teaspoon of water and put the dishes in a water bath. As the liquid begins to heat up, slowly pour the gelatin into it and stir until it dissolves. Then add sugar there too and stir it also until completely dissolved.
Heat the cream to room temperature, add mascarpone cheese and any other cream cheese. Then beat the ingredients well until smooth.
Add a little vanilla to the solution and pour in the dissolved gelatin. Mix everything thoroughly and carefully pour the cream onto the biscuit base. Carefully level the surface and refrigerate for at least 4 hours.