Summer Fruit Cheesecake – It is a quick dessert, and above all, this version of the RECIPE doesn’t need an oven to bake it in, but you should clear some space in your fridge.
All these fruits make this CHEESECAKE very light and fresh, just ideal for a hot SUMMER. In summer, especially when it’s humid, and the air is dense, the fruit’s nutrients are a panacea for alleviating the dangers of heat and represent a fundamental contribution of vitamins to rehydrate the body.
The fruit is also good for the growth and health of children. This could be one of many creative and imaginative ideas to convince the little ones to eat their daily dose of vitamins in a fun way.
Children love sweets, so preparing them a tasty snack is also beneficial. There is nothing better than a fruit cake; yummy, nutritious, and healthy at the same time.
Summer Fruit Cheesecake Recipe: no baking
Description
Summer Fruit Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the fresh, vibrant flavors of various fruits.
Ingredients
Ricotta Cream
Fruit Sauce
Crust
Instructions
Ricotta Cream
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- Drain the ricotta cheese
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Combine it with cream cheese and powdered sugar to obtain a soft, silky cream.
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In the meantime, let the gelatin sheets rehydrate in cold water.
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After thoroughly soaking them, squeeze them with your hands and make them completely dissolve in a cup with the ÂĽ cup of warmed whipping cream.
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Slowly drip the cream-gelatin mix into the Âľ cup of whipping cream, mix very well, and add it to the ricotta cream cheese mix, amalgamating everything well with a silicone spatula.
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Fruit Sauce
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Blend three peeled kiwis.
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Soak the gelatin sheets in icy water for 10-15 minutes.
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After soaking, squeeze and dissolve them in hot sugar water (40 ml)(~4 tbsp).
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Pour the melted gelatin into the blended kiwi sauce mix very well and store in the fridge for 2-3 hours.
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Crust
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Combine cookie crumbs with sugar and butter, press onto the bottom of a 24cm (~10 inches) springform pan, and store in the fridge.
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Assembling
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Pour the ricotta cream on the crust and place it in the freezer for 3-4 hours.
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Spread the kiwi sauce over the ricotta that was previously put on the crust.
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Then, arrange the fruit on top of the cake as you please.
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Brush a coat of melted sugar gelatin over the fruit.Â
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