Today we are going to prepare a cheesecake in a simple way, without even having to whip the cream for preparation. We are going to replace the time we would use to whip the cream by heating the filling ingredients and thus allowing the gelatin to integrate well. You will see that the result is a very creamy and light cake.
The advantage of no-bake cheesecakes is that they are ideal to make in the hot months and are also lighter than baked cheesecakes as they do not contain eggs. In this case, we have used cream cheese and whipping cream, which could easily have been changed for mascarpone cheese and yogurt, or a light cream. We have also used white sugar but, again, the variations in sweetener depend on the taste of the person making the cake.
To achieve the perfect consistency in the cake, we have used gelatin in sheets, we leave you in the list of ingredients its equivalent in powdered gelatin.
Up to this point, we would already have a very delicious cheesecake, but to get a ten-star cheesecake, we have added some grapes with a syrup bath with gelatin to make this cake a party.
Recipe information
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Total time: 40 minutes (plus 4 and a half hours of rest in the refrigerator)
- Rations: 10
- Category: dessert
- Type of cuisine: international
- Calories per serving (kcal): 549
Ingredients for cheesecake with grapes for 10 people
For the cheesecake:
- 200 g of Digestive type biscuits
- 100 g unsalted butter
- 6 gelatin sheets (or 10 g gelatin powder)
- 600 g cream cheese
- 400 ml cream (35% fat)
- 100g sugar
For the syrup, gelatin and grapes topping:
- 250 ml of water
- 50g sugar
- 2 gelatin sheets (3 g gelatin powder)
- 200 g grapes
Necessary utensils
- Removable mold about 20 cm in diameter
How to make cheese and grape cake
First, we chop 200 g of Digestive-type cookies in a glass grinder. If we didn’t have a blender, we could put the cookies in a bag and crush them with the help of a rolling pin.
Melt 100 g of unsalted butter in the microwave or in a saucepan and pour it over the chopped cookies. We mix well until there is a uniform mixture.
We line the base of the mold with baking paper and put the cookie and butter mixture on it. We flatten it with the help of a spoon until we get a layer that is the same thickness everywhere. We put the mold in the refrigerator while we prepare the filling.
To fill the cake, we begin by hydrating 6 gelatin sheets in cold water.
While the gelatin is hydrated, pour 600 g of cream cheese, 400 ml of cream (35% fat) and 100 g of sugar into a saucepan. We heat this mixture without boiling and remove it from the heat.
We drain the gelatin sheets well and put them in the cheese and cream mixture once off the heat. We mix well until the gelatin is well integrated.
We take the mold out of the refrigerator and pour the cheese mixture over the biscuit base. We put the mold in the refrigerator for a minimum of 4 hours or overnight.
Before serving the cake we make the syrup and gelatin bath. To do this, we pour 250 ml of water and 50 g of sugar into a saucepan. We also hydrate 2 sheets of gelatin in cold water. Let the syrup boil for 10 minutes until small bubbles begin to appear. Then, we add the well-drained gelatin sheets. This syrup can be made in advance and stored in a jar until ready to use. It will be enough to heat it before.
We cut 200 g of grapes in halves.
We take the cake out of the refrigerator and disassemble it very carefully. The best way for it to come out of the mold well is to run a knife along the edges before removing it from it.
Finally, we place the grapes on top of the cake and paint them with the gelatin syrup. Since we will make a very thin layer, you will only need to put the cake back in the refrigerator for 30 minutes for the topping to set on the grapes.
We serve the cheese and grape cake when the gelatin syrup has set.
Easy Preparation Summary
- We bite the cookies
- We melt the butter and mix it with the cookies
- We line the mold with baking paper and cover the base with the cookies. We reserve in the refrigerator
- We hydrate the gelatin
- We heat the cheese, cream and sugar without letting it boil.
- We drain the gelatin and mix it with the cheese filling.
- Pour the filling over the cookie base and place it in the refrigerator for a minimum of 4 hours.
- We prepare a syrup by boiling the water with the sugar for 10 minutes. We add the drained hydrated gelatin
- We cut the grapes
- We unmold the cake
- We place the grapes on top of the cake and paint with the gelatin bath. We put the cake back in the refrigerator for 30 minutes.
- We serve the cake with the bath already set.
