Mascarpone cheesecake with berries 

The mascarpone and jam cheesecake is a delicious dessert without cooking very easy to prepare and very greedy. Mascarpone cheesecake and jam. Now that the New Year atmosphere looms more and more, I find that the mascarpone cheesecake with jam is just the dessert I was looking for New Year's. Call them "technical tests" for the holidays. Because, I admit, I like to think about the beauty of the New Year's atmosphere, the days together, with loved ones. And so I set out to find the cake for New Year's. 

An easy, fast and unique recipe, the mascarpone cheesecake and jam. Without cooking, the ideal cake to prepare even a few days before and let it rest in the freezer, to be able to carry on, for example, with the preparation of the rest of the menu. My children couldn't wait to cut it. Thumbs up the verdict has been declared: this will be the New Year's cake. When it comes to dessert, cheesecake is unmatched and beats everyone for its explosive taste!

Like any traditional recipe there are different versions. Today I give you the basic recipe how to make mascarpone and jam cheesecake, a super tested preparation for years, made and remade by anyone in many flavors! It's a super quick and easy realization .

Ingredients

For the base:

250 g dry biscuits

80 g butter

4 tablespoons cocoa powder

Half a teaspoon ground cinnamon

For the mascarpone cream:

250 g mascarpone 

200 ml whipping cream

2 tablespoons milk

60 g icing sugar

2 sheets gelatin

To decorate:

220 g  jam

lemon juice drops

1 glass of water

Preparation

First blend the biscuits in the mixer together with the cold melted butter, cocoa and cinnamon. Reduce them to powder. Pour them on the bottom of the mold and level with the back of a spoon. Put to rest inside the refrigerator. Now prepare the cream by putting the mascarpone in a bowl. Mix with icing sugar. Soak the gelatin in a little water for about ten minutes. Then squeeze it well and let it dissolve in warm milk. Add it to the mascarpone and mix. Finally, add the whipped cream until stiff. Now, mix with a spatula obtaining a velvety cream. Take the mold from the refrigerator and pour the cream, leveling the surface. Now put the mascarpone cheesecake and jam to rest inside the refrigerator or freezer to speed up the cooling time, and leave it there for about 3 hours. Now prepare the jam cover. Put the jam in a saucepan and let it melt over low heat together with water and a few drops of lemon juice. Then, pass it through a sieve in a colander and once it has cooled, pour it over the mascarpone cheesecake. Then put the mold back to rest in a cool place for about half an hour before serving. 

Tip

In the fridge, it keeps for about a week. In the freezer, even a month and more. In this case, take it out about 20/30 minutes before serving.