This no-bake cheesecake with mascarpone and condensed milk is so creamy and delicate that it becomes a real one-way ticket for the “I’ll just have one last piece ” journey. The condensed milk guarantees the right sweetness and the use of grated lemon and orange peel adds a subtle citrus aftertaste. I prepared it for Christmas but it can also become a summer cheesecake with the decoration of fresh seasonal fruits. The bottom of the cheesecake is made up of a mix of crumbled cookies and melted chocolate that becomes similar to a super delicious chocolate bar.
Instructions no bake mascarpone and condensed milk cheesecake
For this recipe I used the decorations created with a silicone mould made by Silikomart.
In a saucepan, grate the peel of one lemon and one orange. You can also use the right tool (as in the photo) to obtain only the part of the peel and not the white part which is bitter. Add 100 ml of whipping cream. Bring to a boil, turn off the heat and leave to infuse for at least half an hour.
Cheesecake base instructions
Meanwhile, prepare the base of the cheesecake. Blend 160 g of shortbread cookies to obtain a sand-like mixture. Melt the chocolate over a water bath. I used the mix of milk and dark chocolate so as not to overpower with the dark chocolate flavor over the rest of the dessert. Add the melted chocolate in the crumbled cookies. Also add about a teaspoon of lemon zest just to add a light citrus aftertaste.
Line a removable bottom (or a spring form) baking pan with parchment paper. Move the cookie and chocolate mix over it and use the bottom of a glass to create the base of your cheesecake. Place the pan in the refrigerator for 10 minutes to make the base become hard.
Mascarpone and condensed milk
Soak the gelatine sheets in cold water for 10 minutes.
Pass the cream with the peel through a sieve to remove the peel. Add 100 ml of milk and bring again to a boil. Turn off the heat and add squeezed gelatine. Mix well to make it dissolve completely. Set aside to let it cool down.
Whip 500 g of mascarpone cheese with condensed milk. Slowly add the milk with the gelatin while continuing to whisk.
Whip 100 ml of cold whipping cream. Add a few spoonfuls of the liquid mixture and mix in gently. Pour this whipped cream mixture into the cheesecake mix and stir in very gently to incorporate it (I used a kitchen whisk).
To prepare this cheesecake I used some decorations created with the same batter. I poured a few teaspoons of the white mixture into the silicone mould. I also added a drop of green food coloring in very little batter to create “tree covered in snow” effect. Then I placed it in the refrigerator to make it become firm. Once the trees have thickened, I placed the mould in the freezer for a couple of hours to allow them to freeze completely before proceeding with the extraction from the mould.
Pour the rest of the cheesecake dough over the cookie base and place in the refrigerator until the batter becomes completely firm but still creamy.
To extract the cheesecake without breaking it, I wrapped the metal pan for a couple of minutes in a cotton cloth soaked in very hot water. That way the heated pan slightly melted the cheesecake and allowed me to slide it out.
Remove the trees from the silicone mould and place on a plate to thaw them. Pat dry with a paper towel any water and gently move it over the cheesecake.
Decorate the rest of the cheesecake with walnuts, almonds, fruit and a few sprigs of fresh rosemary to give a Christmas vibe.
Dust everything with icing sugar and serve. To be store in the refrigerator.
lot of love. B.
p.s. If you are looking for another fabulous Christmas dessert, check out my Gianduia chocolate panna cotta tart (photo below).