No-Bake Cheesecake with Aperol Spritz Flavor

Ingredients

• 200 g Dry biscuits (type Petit Beurre or Graham) (roughly broken then reduced to crumbs)
• 100 g Butter (melted)
• 250 g Cream cheese (type Philadelphia) (at room temperature)
• 250 g Mascarpone (at room temperature)
• 80 g Powdered sugar
• 1 Orange (zest only for flavor)
• 200 ml Heavy cream (35% fat)
• 30 ml Lemon juice (about 2 tablespoons)
• 100 ml Fresh orange juice
• 3 Gelatin sheets (or 6 g powdered gelatin)
• 200 ml Prosecco (divided into two equal parts)
• 50 ml Aperol
• 50 g Sugar (for the jelly)

Instructions

1. Prepare the biscuit base

   Roughly break the biscuits, crush them into crumbs with a pestle. Add the melted butter, mix until you obtain a homogeneous dough.

   Time: PT10M

2. Form the crust

   Pour the dough into the springform pan lined with parchment paper, press with the back of a spoon or a glass to obtain a smooth and compact surface.

   Time: PT2M

3. Rest the base

   Place the pan in the refrigerator for at least 30 minutes so the base firms up.

   Time: PT30M

4. Prepare the cheese filling

   In the mixer bowl, combine the cream cheese, mascarpone and powdered sugar gradually until you obtain a smooth consistency.

   Time: PT5M

5. Incorporate the liquid aromatics

   Add the orange zest, heavy cream, lemon juice and orange juice. Mix again until the mixture thickens slightly.

   Time: PT5M

6. Assemble the cheesecake

   Pour the filling over the biscuit base, smooth the surface with the spatula.

   Time: PT2M

7. Cool the cheesecake

   Place the cheesecake in the refrigerator for at least 2 hours (or overnight) so the filling sets.

   Time: PT2H

8. Prepare the Aperol Spritz jelly

   Soften the gelatin sheets in a bowl of cold water for 5 minutes. In a saucepan, heat 100 ml of Prosecco with the sugar until fully dissolved, then remove from heat and incorporate the squeezed gelatin. Add the Aperol and orange juice, mix well.

   Time: PT12M

9. First set of the jelly

   Pour the jelly into a small glass or bowl and place in the refrigerator for about 45 minutes, until it thickens but remains slightly liquid.

   Time: PT45M

10. Finalize the jelly and glaze the cheesecake

    When the jelly has set, incorporate the remaining Prosecco (100 ml) to capture the bubbles, then gently pour over the already cooled cheesecake.

    Time: PT2M

11. Final rest before serving

    Leave the cheesecake chilled for at least 30 minutes so the jelly stabilizes.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g