Aperol spritz cheesecake

Aperol Spritz cheesecake is a no-bake cheesecake with a delicate creamy cheese filling and a delicious red-orange jelly layer inspired by Italy’s most popular aperitif. Prosecco is also part of the classic drink, so you’ll find it in the jelly too. This cheesecake is a treat for both the taste buds and the eyes :). Aperol Spritz Cheesecake is an adults-only dessert, served decorated with slices of orange, although you can also arrange the orange slices in the jelly. Perhaps it will inspire you to prepare this cheesecake for New Year’s Eve?

Ingredients for the biscuit base:

• 160 g digestive biscuits
• 40 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (e.g. a resealable bag) and crush them thoroughly with a rolling pin or a pestle, then mix with the melted butter.

Line the base of a 23 cm round springform tin with baking paper. Tip the biscuit mixture into the tin and press it firmly over the base, smoothing with the back of a spoon.

Ingredients for the cheesecake filling:

• 250 g full-fat or semi-fat curd cheese, finely ground three times
• 250 g mascarpone
• 100 g icing sugar
• freshly squeezed juice of ½ orange
• 300 ml double cream, chilled
• 10 g powdered gelatine (2½ tsp) + 50 ml water

All the ingredients, except the double cream, should be at room temperature.

Place the ground curd cheese, mascarpone, icing sugar and orange juice in the bowl of a stand mixer. Beat with the whisk attachment until smooth and lump-free.

In a small bowl, sprinkle the gelatine over 50 ml cold water. Leave for 10 minutes to swell. Place over low heat and warm, stirring, until the gelatine has completely dissolved, or heat briefly in the microwave. Do not boil, as this will affect its setting properties. Remove from the heat and leave to cool slightly, but do not allow it to set.

Add 4 tablespoons of the cheesecake mixture to the warm gelatine and mix thoroughly. Rub a little of the mixture between your fingertips to make sure there are no undissolved gelatine granules. If there are, warm it gently in the microwave or over a bain-marie (do not boil) and mix again. Add the gelatine mixture to the remaining cheesecake mixture and beat briefly until combined.

Whip the chilled double cream until stiff. Gently fold it into the cheesecake mixture. Transfer the filling onto the biscuit base and smooth the surface. Refrigerate until completely set.

Ingredients for the Aperol Spritz jelly:

• 250 ml Prosecco or another sparkling wine
• 1½ tbsp caster sugar
• 75 ml Aperol
• 120 ml freshly squeezed orange juice
• 14 g powdered gelatine (4½ tsp)

Pour the Prosecco into a small saucepan and add the sugar and powdered gelatine. Stir and leave for 10 minutes to allow the gelatine to swell. Warm gently until the sugar and gelatine have dissolved and the liquid is clear, but do not allow it to boil. Remove from the heat and leave to cool slightly. Add the Aperol and orange juice and stir until combined. Chill the jelly briefly in the fridge, then, once it has started to thicken but is still pourable, pour it over the set cheesecake.

Refrigerate the Aperol Spritz cheesecake for at least 4 hours, preferably overnight. Decorate with orange slices before serving.

Additionally:

• orange slices, to decorate

Aperol Spritz cheesecake should be stored in the fridge.

Enjoy!

Adapted from – Sainsbury’s Magazine.