Ingredients
Scale
CRUST
- 4 ounces Biscoff cookies (about 18 cookies, finely crushed)
- 4 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon finely grated lemon zest
FILLING & ASSEMBLY
- 1 packet (1/4 ounce gelatin)
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar (divided)
- 3 cups whole-milk ricotta cheese (24 ounces)
- 1 cup mascarpone cheese (8 ounces)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Line the bottom of an 8-inch springform pan with parchment paper.
- Mix crushed cookies, melted butter, and lemon zest in a medium bowl. Press the mixture into the bottom of the prepared pan.
FILLING & ASSEMBLY
- In a small bowl, sprinkle gelatin over 1/4 cup hot water. Let it sit for 5 to 10 minutes until the gelatin absorbs the water.
- Using a stand mixer with a whisk attachment, beat cream and 1/2 cup granulated sugar until stiff peaks form.
- In a large bowl, mix ricotta, mascarpone, lemon juice, vanilla, and remaining 1/4 cup sugar until fluffy. Add gelatin and fold in the whipped cream.
- Transfer some filling to a piping bag fitted with a star tip. Pour the remaining filling into the crust and smooth the top. Pipe large florets on top of the filling.
- Refrigerate for at least 1 hour and 30 minutes, or overnight, until set. Enjoy your delicious no-bake whipped cheesecake!