Italian
Cheesecake
by Cucina con Ruben · 548K subscribers on YouTube
A quick and easy no-bake cheesecake with a buttery biscuit base, creamy Philadelphia filling, and a homemade mixed berry sauce. Perfect for Christmas or any festive occasion.
- Difficulty
- easy
Ingredients
11 items- Mixed BerriesMixed berries for the sauce
- WaterA splash for the sauce
- SugarFor the sauce and for the biscuit base (used separately)
- Cold ButterCold butter for the biscuit base
- FlourFlour for the biscuit base
- EggEgg for the biscuit base
- PhiladelphiaCream cheese for the filling
- Powdered SugarPowdered sugar for the filling
- Lemon ZestLemon zest for the filling
- Whipped CreamWhipped cream for the filling
- Raspberries(optional) — Fresh raspberries for garnish (optional)
Method
- Prepare the berry sauce: put mixed berries, a splash of water, and sugar in a pan. Cook for 20 minutes, then let cool.
- Prepare the biscuit base: mix cold butter and flour to a sandy texture. Add an egg and sugar. Roll out with a rolling pin. Bake at 180°C for 8–10 minutes.
- Prepare the cheesecake filling: mix Philadelphia cream cheese, powdered sugar, lemon zest, and whipped cream together until smooth.
- Assemble: crumble the baked biscuit into a serving dish or glass. Top with the cheesecake mixture, then spoon over the cooled berry sauce. Garnish with fresh raspberries if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
