No-Bake Souffle Cheesecake
8 servings
300 minutes
No-bake cheesecake soufflé is an elegant and delicate treat born in the heart of American cuisine but loved worldwide. Its roots trace back to traditional cheesecakes that were originally baked but have adapted over time to lighter and airier textures. This dessert captivates with its velvety structure, where the softness of cream cheese harmonizes with airy whipped cream and subtle sweetness of sugar. The base made of crispy cookies soaked in butter adds a textural contrast. Its main advantage is the simplicity of preparation without the need for baking, making it an ideal option for hot days or quick treats. Cheesecake soufflé pairs perfectly with berries, fruits, or light chocolate sauce, creating a refined combination of flavors.
1
For the cheesecake base, crush the cookies finely (by hand or with a blender), melt the butter. Mix the cookies with the butter, press into a 20-25 cm diameter mold, and refrigerate.
- Yubileynoye biscuits: 300 g
- Butter: 150 g
2
Soak gelatin in cold water for 15 minutes, then squeeze the sheets and bring to a boil over low heat. Set aside to cool.
- Leaf (sheet) gelatine: 20 g
3
Whip the cream with sugar until thick foam, mix this mass with cream cheese, add cooled gelatin. Carefully layer on the cookie base and leave in the refrigerator for 4 hours.
- Double cream 40% fat: 200 ml
- Sugar: 150 g
- Cream cheese: 500 g
- Leaf (sheet) gelatine: 20 g
