I’m a chocolate fan boy! I always was, but this! This makes me want to reconsider. It’s so fluffy and light and it has all that fresh fruit on top, you just can’t hold back from eating it to the last crumb. I mean look at it! Lovely biscuits, fresh ricotta cheese, oranges and pomegranate seeds.
And surprise, surprise! There is no baking involved! Yey! I’m sure for many of you baking is a torment and I have to admit I had my fair share of disastrous baking experiences. Like, did it rise? Is it done? Is it overcooked? What’s burning? So many questions, but luckily this cheesecake is a no-baker!
Mix the ingredients together real good, level every layer so it looks neat and tidy and you are done. One hell of a dessert for everyone! Or, maybe just for you?
- 250 g of biscuits
- 100 g of butter, melted
- 750 g of ricotta cheese
- 3 tablespoons of milk
- 100 g of powdered sugar
- 100 ml of yogurt
- 2 oranges
- seeds from 1 pomegranate
- Put the biscuits in a plastic bag or a towel and with the help of a rolling pin crush the biscuits. You can also do this with the help of a food processor. Put the crushed biscuits in a bowl, mix in the melted butter and transfer in a springform pan. With the back of a tablespoon press the biscuits to form a leveled surface. Set aside in the fridge for about 30 minutes. This will be the base of the cheesecake.
- In a bowl put the ricotta cheese, the milk, the powdered sugar and the yogurt and blend using a electric mixer or by hand, until smooth. Pour the mixture on top of the biscuit base and level. Return to the fridge and chill for a couple of hours or overnight.
- Top everything with pieces of orange and pomegranate seeds and serve. Bon appetit!