This is a simple, lush, no-bake cheesecake that, aside from the cookies, contains no extra sugar. Because the ricotta is the star of this cheesecake, use the best and freshest you can find.
Patrizia's No-Bake CheesecakePrint This
- 1 bag (10 oz/300 g) chocolate wafer cookies
- ¼ cup (60 mL) butter, melted
- 2 sheets gelatin
- Scant ¼ cup (60 mL) milk
- 1 cup (250 mL) whipping (35%) cream
- 2 cups (500 mL) ricotta
- 1 cup (250 mL) plain yogurt
- Bittersweet chocolate shavings, QB
To make the crust: Crush the cookies. Patrizia’s old-school technique was to just hand me a big metal bowl and get me to crush the cookies with my hands until they turned into crumbs. You could also bash them up a little with a rolling pin. When the cookies are crushed, add the melted butter and mix well. Press the mixture evenly into the bottom of a 11- x 7-inch pan. Set aside.
To make the filling: Place the gelatin in a small bowl of cold water and let them sit for about 10 minutes. Once they’re softened, gently squeeze the soaked gelatin to remove excess water. In a saucepan, bring the milk to a boil. Reduce the heat, add the gelatin and simmer, stirring, until it dissolves. Remove the pan from the heat and let it sit until it cools to room temperature. In a bowl, with a whisk or an electric mixer, whip the cream until fluffy and stiff peaks form. In a separate bowl, whip together the ricotta and the yogurt until smooth. Then fold in the whipped cream and milk mixture until it’s combined.
Pour the cheese mixture over the crust. Shave chocolate over the top to completely cover. Let it sit in the fridge for at least 3 hours to set.