No-bake stracciatella cheesecake
The name stracciatella covers three completely different Italian dishes: soup, cheese and ice cream. The only thing they have in common is their name. The famous Italian ice cream stracciatella is a type of gelato that contains small, irregular pieces of chocolate. Stracciatella di bufala, on the other hand, is a soft cheese from the Apulia region. The last dish with this name is a soup made from broth with egg dumplings, originating from Rome. These completely different dishes in terms of taste and appearance are the inspiration for the cheesecake that I invite you to try below. It is a tasty no-bake cheesecake made with cocoa biscuits and dark chocolate. This cheesecake is easy to make and has a delicious, cheesy-chocolatey flavour.
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Ingredients for no-bake stracciatella cheesecake.
Biscuit base:
- 180 g cocoa biscuits
- 80 g butter
Quark cheese filling:
- 1 kg creamy quark cheese
- 200 ml whipping cream (30 % or 36%)
- 100 g dark chocolate
- 1 teaspoon of vanilla extract
- 180 g powdered sugar
- 20 g gelatine powder
- 50 g cold water
Additionally:
- 50 g dark chocolate
How to make no-bake stracciatella cheesecake.
Put the butter in the microwave for 30 seconds. Crush the biscuits with a pestle or in a food processor and when ready, add the liquid butter and combine thoroughly, mixing or stirring. Place the biscuits combined with the butter in a round-shaped cake tin, spread them evenly on its bottom, and then gently press them down with a glass. Place the cake tin with the biscuits in the fridge for 20 minutes.
Pour cold water over powdered gelatine, set it aside for 5 minutes to swell, then microwave for 30 seconds. Mix it.
Place the dark chocolate on a board and chop it very finely with a knife.
Whip the cold whipping cream with a hand mixer or kitchen mixer until fluffy. Next, put the cheese in a larger bowl, add the powdered sugar and vanilla and mix for a minute. Then pour in the whipped cream and mix for a several seconds, then add the cooled but liquid gelatine, first adding a little bit of the cheese mass to avoid it setting too quickly and forming lumps. After adding the gelatine, mix everything for a few seconds, then add the chopped chocolate and mix. Pour the cheese mass onto the biscuit base, spread it evenly, sprinkle it with grated chocolate and when ready, put it in the fridge for 3-4 hours.
Good to know when making no-bake stracciatella cheesecake.
I make the cheesecake in a cake tin with a diameter of 23 centimetres.
The chocolate should be chopped very well so that its pieces are as small as possible.
In this recipe, I use ground quark cheese from a bucket.
Do you like cheesecakes? If so, try our recipe for Burnt Basque cheesecake.
