David Rocco’s No-Bake Cheesecake

Recipe By:  David Rocco
No-Bake Cheesecake

Aside from the cookies, this lush, simple cheesecake contains no extra sugar. The ricotta is the star of the cheesecake — use the best and freshest you can find.

Ingredients

Crust

  • 10 oz. (300g) chocolate wafer cookies
  • 1⁄4 cup butter, melted

Filling

  • 2 sheets gelatin
  • Scant 1/4 cup milk
  • 1 cup whipping (35%) cream
  • 2 cups ricotta
  • 1 cup plain yogurt
  • Bittersweet chocolate shavings, to taste
Directions Yield:  Serves 8 to 10

Make Crust

1. Crush cookies using hands or rolling pin until they’re crumbs.

2. Add melted butter and mix well.

3. Press mixture into bottom of 11″ x 7″ pan. Set aside.

Prep Filling 

4. Place gelatin sheets in small bowl of cold water and let sit about 10 minutes. When softened, gently squeeze soaked gelatin to remove excess water.

5. In saucepan, bring milk to boil. Reduce heat, add gelatin and simmer, stirring, until gelatin dissolves.

6. Remove pan from heat and let sit until cooled to room temperature.

7. In bowl, with whisk or electric mixer, whip cream until fluffy and stiff peaks form.

8. In separate bowl, whip together ricotta and yogurt until smooth. Fold in whipped cream and milk mixture until combined.

Assemble And Chill Cake

9. Pour cheese mixture over crust. Shave chocolate over top to completely cover. Let sit in fridge 6 to 8 hours to set.


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Photographer:
Francesco Lastrucci
Source:
House & Home March 2017
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