“No-bake” and “whipped” in the same recipe name as “cheesecake”? Sure! This may be the anomaly to cheesecake, but I promise it’s one of the best—I’m not being biased—cheesecakes I’ve had. The
NY-style, Basque, or Italian ricotta cheesecakes you’re familiar with can step back for a second. The best part of the recipe was eating the filling along the way. The whipped ricotta and mascarpone combination lightened with whipped cream is quite dreamy. Also, no shame in this crust game! The no-bake crust is made of your favorite airline snack: Biscoff cookies. So you get a heavy lift of fluffy whipped creamy, cheesy, vanilla filling with a lightly spiced crust. It’s quite a wonderful experience.
Ingredients
Crust
- 4 oz.Biscoff cookies (about 18), finely crushed
- 4 tbsp.unsalted butter, melted, cooled
- 1 tsp.finely grated lemon zest
Filling & Assembly
- 1(1/4-oz.) packet gelatin
- 1 c.heavy whipping cream
- 3/4 c.(150 g.) granulated sugar, divided
- 3 c.(24 oz.) whole-milk ricotta
- 1 c.(8 oz.) mascarpone
- 1 tbsp.fresh lemon juice
- 2 tsp.vanilla bean paste or vanilla extract
- 1/4 tsp.kosher salt
Directions
-
Crust
- Step 1
Line the bottom of an 8″ springform pan with parchment.
- Step 2In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
- Step 1
-
Filling & Assembly
- Step 1Fill a small bowl with 1/4 cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
- Step 2Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and 1/2 cup granulated sugar on medium-high speed until stiff peaks form.
- Step 3In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining 1/4 cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
- Step 4Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling.
- Step 5Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.
