Eggless Cheesecake Recipe [+Video]
This incredible mascarpne cheesecake is creamy and delicous, no need to bake and egg free! It is so easy to make and will make you wanting more every time you make it. Great quick recipe for unexpected guests and fantastic crowd winner!
Servings: 10 people
Calories: 537kcal
Equipment
- Large bowls
- Whisk
- Round baking cake mould 20 cm diameter
Ingredients
- 400 g Condensate milk
- 250 g Digestive biscuits
- 250 g Ricotta cheese
- 250 g Mascarpone cheese
- 180 g Cream cheese
- 80 g Butter
- 3 Medium lemons
Instructions
- 1 Place the digestive biscuits in a food bag, bash with a rolling pin until crumbed. Decant in a large bowl and add the melted butter.
- 2 Mix well and pour in a mould. Pressing down with the back of a tablespoon, compact evenly the biscuits at the bottom of the mould. Rest in the fridge.
- 3 In a separate bowl, put the ricotta cheese, Mascarpone cheese, cream cheese, condensate milk and the juice of the 3 lemons. Whisk well, until a smooth cream is obtained.
- 4 Pour the cheesy mixture on top of the biscuits base, spread evenly, and refrigerate for a minimum of 4 hours.
- 5 Remove the mould and decorate the cake with fresh berries before serving
Video
Notes
HINT AND TIPS:
Serve the cheesecake at room temperature or slightly refrigerated for better taste.
If you opt for a fruit compote topping, slice the cake first, then spoon the compote on each slice
A cup of coffee or tea goes great with it! Allergens: DAIRY, GLUTEN, suitable for vegetarians
If you opt for a fruit compote topping, slice the cake first, then spoon the compote on each slice
A cup of coffee or tea goes great with it! Allergens: DAIRY, GLUTEN, suitable for vegetarians
Nutrition
Calories: 537kcal | Carbohydrates: 42.9g | Protein: 13g | Fat: 36.2g
