ITALIAN CHEESECAKE
Directions
- 1Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. Add melted butter and salt to the wafer crumbs, pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour.
- 2Whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Transfer mixture into a separate bowl, wipe down the bowl, and whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined.
- 3Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set.
- 4Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. When ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top.
Ingredients
- 11 oz Nilla Wafers
- 0.5 cup unsalted butter, melted
- 0.75 cup unsalted butter, melted
- 0.25 teaspoon kosher salt
- 6 ounces mascarpone
- 6 ounces Philadelphia cream cheese
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 cups cold heavy whipping cream
- 1.5 cups powdered sugar
- 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries
- 2 tablespoons granulated sugar
- 4 tablespoons granulated sugar
Equipment
food processorspringform panstand mixer with whisk attachmentoffset spatula
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