Ingredients
DIGESTIVE BISCUITS
350 gr
BUTTER
100 gr
SPREADABLE CREAM CHEESE
500 gr
POWDERED SUGAR
140 gr
STRAWBERRY JAM
320 gr
FRESH WHIPPING CREAM
250 gr
ISINGLASS SHEETS
10 gr
Jam cheesecake is a fresh and delicious dessert , the no-bake variant of the typical American cheesecake . It consists of a base made with biscuits and melted butter and a white and voluptuous filling prepared with cream cheese, whipped cream, icing sugar and edible gelatine. Its preparation, very simple and without the aid of the oven, is similar to that of the classic cheesecake: a base is created with biscuits, blended and compacted with butter, and then the cream cheese is distributed on top .

For the topping we used strawberry jam , heated slightly to make it more fluid and therefore easier to spread. You can use apricot jam, orange jam or whatever you love most; you can prepare a quick coulis of red fruits, blackberries, blueberries, garnish with melted chocolate or fresh fruit and a few mint leaves. For the base we opted for digestive biscuits, but you can use any biscuit you have in the pantry, even cocoa biscuits.

For an optimal result, add the whipped cream to the cream cheese, mixing delicately and using movements from bottom to top to avoid dismantling the mixture. For a vegetarian variant , you can replace the isinglass with agar agar , a vegetable gelling agent obtained from the processing of red algae.

Find out how to prepare jam cheesecake by following the step-by-step procedure and advice. Also try the blackberry and raspberry cheesecake .

How to make jam cheesecake
Step 1
Collect cookies in a food processor1and blend them until you get a fine powder.

Step 2
Transfer the biscuits into a large bowl and pour in the warmed melted butter2, and mix well.

Step 3
Pour the butter and biscuit mixture into a 22cm diameter springform pan with a removable bottom, lined with baking paper. Distribute it well, leveling it and pressing it with the back of a spoon3. Transfer to the refrigerator and let rest for an hour.

Step 4
Meanwhile, prepare the filling: combine the cheese and icing sugar in a bowl and work them with an electric whisk4until you obtain a frothy mixture.

Step 5
Soak the gelatin in cold water for 10 minutes5.

Step 6
Whip the fresh cream with an electric whisk, keeping a couple of spoons aside6.

Step 7
Add the whipped cream to the cream cheese, mixing delicately with a spatula with movements from bottom to top so as not to dismantle the mixture7.

Step 8
Squeeze the gelatine well and melt it over a low heat with the two tablespoons of cream kept aside; let it cool, add it to the mixture8and mix again.

Step 9
Pour the filling onto the biscuit base, level well with the spatula9and put back in the refrigerator for 3 hours.

Step 10
Heat the strawberry jam and pour it evenly over the surface of the cheesecake10.

Step 11
Level it well with a spoon11and put it in the refrigerator for another 2 hours.

Step 12
Once the resting time has elapsed, turn out the cheesecake, cut into slices and serve12.

storage
The jam cheesecake can be stored for about two days  in the refrigerator, covered with cling film or in a special airtight container.