Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
3 Hr
Total Time:
3 Hr 30 Mins
A refreshing and tangy take on a no bake cheesecake. Credit: David Rocco
Ingredients
Adjust Servings
-
For the crust
- For the filling
Instructions
- Make the crust by crushing the cookies either by hand, with a rolling pin or with a food processor. Add butter to crushed cookies and press into an 8 x 11" pan.
- In a saucepan, bring milk to a boil, reduce heat, and add the gelatin until it dissolves. Let sit until it comes to room temperature. NOTE: If using gelatin sheets, place in a bowl of cold water for 10 min until soft and gently squeeze to remove the excess water. Then add to the boiling milk until it dissolves.
- In a stand mixer or with a hand mixer, whip the cream until stiff peaks form.
- In another bowl, mix together the ricotta and yogurt until combined. Gently fold in the gelatin mixture followed by the whipped cream until smooth.
- Pour the batter over the cookie crust and place in the fridge for at least 3 hours.
- Top with cookie crumbs or shaved chocolate if desired. Serve and enjoy!
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