An amazing cold Narcissus cheesecake with a taste very similar to Wedlow’s marshmallow. This cheesecake will also be perfect as a birthday cake. This is a quick, no-bake cake, no base and gluten-free.
Ingredients for Narcissus cake
- 100 g of homogenized natural cheese
- 200 g of mascarpone cheese
- 300 g of ground cottage cheese, e.g. from a bucket
- 3 flat tablespoons of gelatin and a glass of boiling water
- 3 tablespoons of sugar
- 3 tablespoons of amaretto liqueur or a few drops of almond fragrance
- 250 g sweetened condensed milk*
- 200 g sweet cream 36%
How to make Cold Narcissus Cheesecake:
- Pour three tablespoons of gelatin with a glass of boiling water. Stir until the gelatin is completely dissolved. Keep it on the side and let it cool while you prepare the other ingredients.
- You can also use unsweetened condensed milk. The cake will then not be very sweet.
- You can line the bottom of the cake tin with baking paper or not. If you have a ceramic base, there is no need to transfer the cake afterwards. Fasten the hoop.
- Combine all cheeses, e.g. with a mixer, in one bowl. Add condensed milk mixed with liqueur and mix everything again. Pour the slightly cooled gelatin slowly into the cheese in a thin stream, constantly mixing at low speed.
- Keep the highly chilled cream and sugar in separate bowl or pot. Mix at high speed until the cream is quite stiff. With 36 percent cream, this should only take a moment.
- Place the whipped cream in the bowl with the cheese. Mix it into the cheese with a spoon or spatula, but do not mix it thoroughly. There should be “clouds” of whipped cream in the mass. Immediately transfer the cheese mass to the cake tin.
- Place the cheesecake in the refrigerator until completely set for at least 4 hours.
After cooling, you can sprinkle the cheesecake with crushed meringue and any sugar sprinkles.
Enjoy your meal.
