No-bake cheesecake is one of the best desserts you can dream of. Every bite is a delight.
I always feel like I’m biting into a little cloud.
It’s also the perfect dessert to prepare at this time of year. The oven is indeed not mandatory, even if I prefer to lightly cook my base. I think it tastes much better that way.
The final assembly is really very simple.
I chose this time to accompany it with blueberries, simply because I love this fruit.
150 g St Michel galettes
400 g fresh cheese (Philadelphia type)
200g full cream (35%)
1/2 organic lemon
Take the cream cheese out of the fridge a little before.
Preheat the oven to 180°C.
Mix the patties and the butter.
Place a 20cm circle on a silpat.
Press the cookies into the bottom.
Cook for 12 to 15 minutes.
Once out of the oven, press down again with the back of a spoon.
Let cool completely.
Whisk together the cream cheese, lemon juice and zest and sugar.
Whip the whipped cream.
Gently fold the whipped cream into the cream cheese using a spatula.
Place cooled base on serving platter.
Gently remove the circle then put it back with a rhodoïd all around.
Pour in the mousse and smooth.
Refrigerate for at least 12 hours.
Gently remove the circle, then the rhodoïd.
200g fresh blueberries
2 tbsp sugar
1 tsp Vitpris
Put everything in a small saucepan and heat for 4/5 minutes.
It’s ready when the juice starts to get syrupy.
Serve the coulis cold on the cheesecake
To finish: cooking the base brings crispness and reveals the flavors better. However, if you don’t want to turn on the oven (and that, I can understand given the ambient heat!) simply mix the biscuits with the soft butter and set aside in the fridge.
I used a 35% cream. For pastry, it’s really ideal. A standard cream will also do the trick.
Above all, do not forget to place it in the fridge and to use a very cold bowl and beaters. Without it, it won’t rise properly.
Vitpris is pectin used to set jams. Here, it allows you to have a very syrupy juice in a few minutes.
I chose Galettes St Michel, but you can also use other shortbread.