No-Bake Whipped Ricotta Cheesecake
Rating
No-Bake Whipped Ricotta Cheesecake
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
- ¾ 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
- ¼ tsp. kosher salt
Instructions
- CRUST
- Line the bottom of an 8" springform pan with parchment.
- In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
- FILLING & ASSEMBLY
- Fill a small bowl with ¼ cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
- Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and ½ cup granulated sugar on medium-high speed until stiff peaks form.
- In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining ¼ cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
- Transfer 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.
- Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.
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