Imagine having a delicious cold, non-baked cheesecake on the turquoise beach of a Greek island. The bright white tiny houses, the blue water, and the green of the wild trees make the perfect scenery for the blueberry and mint wrapping the piece in front of you. You take the teaspoon and slice through this delightful texture. You gently place it into your mouth, close your eyes, and the experience begins: sweet, sour, soft, and crisp, simultaneously developing in a pleasant harmony. You open your eyes, like waking up from a beautiful dream. You can't wait for the next scoop!
Join me on a journey to create this culinary wonder. Don't worry - it's a simple recipe that anyone can master!
To gain the ultimate result, you will need a mixer.
Tips:
- The cake is best on the day after you make it
- You may use any cookie you like to make the base
- You can use personal cups for plating instead of using a 24cm round springform pan