No-Bake Chocolate Mascarpone Cheesecake
You slice the cake, take one bite and say “mmmmm, what a fantastic taste!!“ – this is exactly what will happen when you taste the first bite of this wonderful cake. Melting in your mouth, a uniquely mild-tasting mascarpone cake for which you won’t even need to turn on the oven. Sounds brilliant, doesn’t it? And now let’s get to the preparation!
I hadn’t been very good with gelatin until I finally learned how to handle it. I know not everyone knows how to prepare fillings with gelatin, so I will give 2 tips that I always follow when I deal with gelatin. First – gelatin does not need to be overheated. I dissolve gelatin in the microwave and skip all those time consuming hot water baths… Why waste your time? Buuut, when you heat gelatin in a microwave you need to keep a close eye on the heating time because each microwave is different and therefore the heating time is different. When the gelatin starts to dissolve, mix well and set aside until you need to add it to the filling. Just don’t wait too long, of course, otherwise the gelatin will harden. The second tip – before mixing the gelatin with the filling, it is best to bring the filling to room temperature, then pour gelatin a thin stream into the filling and stir constantly. Or you can carefully mix a cup of filling with the gelatin first and then mix with the rest of the filling. Whatever is easier for you. Now you just need to put theory into practice. In other words, the greatest part awaits – making the cake!
If you think it takes a long time to prepare the cake, you are definitely wrong. You’ll make the cookie base and filling in just over 30 minutes, and then you’ll leave your cake to harden in the fridge. The chocolate layer is optional – if don’t want it, you can skip it, but it is pretty easy to make anyway.
Nothing is tastier than a homemade cake! Enjoy!!! 🙂
I hadn’t been very good with gelatin until I finally learned how to handle it. I know not everyone knows how to prepare fillings with gelatin, so I will give 2 tips that I always follow when I deal with gelatin. First – gelatin does not need to be overheated. I dissolve gelatin in the microwave and skip all those time consuming hot water baths… Why waste your time? Buuut, when you heat gelatin in a microwave you need to keep a close eye on the heating time because each microwave is different and therefore the heating time is different. When the gelatin starts to dissolve, mix well and set aside until you need to add it to the filling. Just don’t wait too long, of course, otherwise the gelatin will harden. The second tip – before mixing the gelatin with the filling, it is best to bring the filling to room temperature, then pour gelatin a thin stream into the filling and stir constantly. Or you can carefully mix a cup of filling with the gelatin first and then mix with the rest of the filling. Whatever is easier for you. Now you just need to put theory into practice. In other words, the greatest part awaits – making the cake!
If you think it takes a long time to prepare the cake, you are definitely wrong. You’ll make the cookie base and filling in just over 30 minutes, and then you’ll leave your cake to harden in the fridge. The chocolate layer is optional – if don’t want it, you can skip it, but it is pretty easy to make anyway.
Nothing is tastier than a homemade cake! Enjoy!!! 🙂
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Ingredients
- 200 g (7 oz) chocolate or vanilla cookies
- 90 g (6.5 tbsp.) unsalted butter
- 2 tbsp. sweet condensed milk
- 500 g (17 oz) mascarpone cheese (at room temperature)
- 1 can sweet condensed milk (at room temperature)
- 200 ml (3/4 cup) heavy cream
- 150 g (5 oz) semi-sweet chocolate
- 1 1/2 tbsp. unflavored gelatin
- 4 tbsp. cold water
- 250 ml (1 cup) heavy cream
- 200-220 g (7-8 oz) semi-sweet chocolate
{for crust}
{for filling}
{for chocolate layer}
- 1. Cake crust: Crumble the cookies. You can use either a food processor or put cookies in a plastic bag and crush them with a meat mallet.
- 2. Melt butter in a microwave and pour over the cookie crumbs along with the condensed milk. Mix well.
- 3. Lay down a sheet of parchment paper on the bottom of a springform pan, add cookie crumbs and press it well to the bottom.
- 4. Leave the crust in a refrigerator while preparing the filling.
- 5. Filling: Mix gelatin with cold water, leave it to swell. Melt chocolate in a microwave (just don’t overheat) and leave to cool down a bit. Whip the cream until stiff. Dissolve gelatin in a microwave (I only needed ~10-15 seconds, just follow the heating time very carefully so that the gelatin does not overheat).
- 6. Mix mascarpone cheese with the remaining condensed milk using an electric mixer, add chocolate. Pour melted gelatin in a thin stream, stirring constantly. Then slowly add whipped cream.
- 7. Pour filling on the crust, smooth the surface and leave in the refrigerator to set (~2 h).
- 8. Chocolate layer: Put chocolate in a bowl. Pour heavy cream into a small pot, heat over medium heat until just beginning to boil, and pour over the chocolate. Leave for 5 minutes and then stir (stir until the chocolate melts).
- 9. Leave it to cool down a bit and then pour over the cake.
- 10. When the chocolate layer hardens, you can decorate your cake as you wish. I used chocolate dragee balls. So yum!!!
- 11. Note: 1 can of condensed milk is enough for this cake, just use a couple of tablespoons for cookie crust from that one can.
Recipe Directions
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