I was chatting to my friend the other day, she works at a very successful bakery in Rome and I was asking if, among all those wonderful cakes, they also prepare cheesecakes. And even if cheesecakes were asked by the clients very often, alas, this bakery is not producing them.... Sigh, even my friend never tried any cheesecake! How come??So, this one I prepared especially for her and the family...
There are two points of view about the method of the Cheesecake preparation: those who think that the baked ones are better and those, like me, who prefer "no bake" recipe!!
Cheesecake is one of my favourite cakes and I try to vary the ingredients: this one is no bake banana and strawberries!
INGREDIENTS:
Servings: 8
100g butter200ml whipping cream
300g Philadelphia cheese
150g Greek yogurt
2 medium bananas
14g gelatine
400g strawberries
6-8 tbs sugar
some mint leaves
1. Process biscuits till they are crushed finely. Note: I used the Italian almond cookies called "Cantucci", but you may use any short-breads you have.
2. Melt butter in microwave till it's liquid.
3. Mix biscuit crumbs with melted butter.
4. Use a spring-form mould, 20cm in diameter, cut a circle out of baking paper that perfectly fit in it. This facilitate the cake removal later.
Note: This is my first time using a new adjustable cake ring. As you may see from the name it's just a ring, it doesn't have any bottom, but the great thing about this bakeware is that you can adjust the diameter between 16 and 32 cm. I think it's absolutely amazing to have a possibility to vary cake size just using one ring!!! So, I used the serving dish that I chose for the cake and dressed the ring bottom with baking paper as I said before.
5.Put the biscuits to the ring / mould and using a spoon or a small glass press it to the bottom to create a base about 1cm think.
6. Refrigerate the cake base for the time you prepare the cream.
7. Soak 8g of gelatin in cold water for 5-10 minutes.8. Peel bananas and process them with yogurt.
9. Keep one third of the mix in the blender glass and transfer the rest to a big bowl.
10. Add Philadelphia cheese to the blender with banana puree and process it all together.
Note: This time I used low fat Philadelphia...
11. Add the cheese mix to banana in the bowl and mix well with a spatula or just a tablespoon.
Note: I usually try to avoid using whipping cream as my husband is intolerant to some of dairy products, so in this recipe I substituted whipping cream for sweetened vegetable cream with the same result.
13. Add whipped cream to the cheese and banana mix and using a spatula (tablespoon) integrate it well with the down to up movements.
14. Try the cheese cream and add 3-4 tbs of sugar if you like it sweeter.
Note: I usually go by taste in this recipe.
16. Whisk melted gelatin into the cream mix.
17. Cut 12 small strawberries into halves.
18. Display strawberries leaned to the mould sides with the same distance one from the other.
19. Pour the cream into the mould that you removed from the fridge. Refrigerate for the time you prepare the strawberry mousse.
20. Process strawberries with 3-4 tbs of sugar to have a smooth mousse. Keep the most beautiful from the medium strawberries for decoration.
21. Squeeze and melt 6g of gelatin as described earlier.
23. Pour strawberry mousse into the cake mould over the banana cream that already set a little.
Note: Be careful while leveling out the strawberry mousse over the cream. 24. Cover the mould with a plastic foil and refrigerate the cake overnight.
25. Take the cake out of the mould: to do so you may either try opening the spring-form carefully taking care of not breaking the cake side, or if the cake doesn't want to come out of the mould you may use a hot knife and carefully pass it over the cake's edge.
26. Decorate your cheesecake with strawberries that you kept and some mint leaves.
ENJOY !!!!!
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