EASY AND DELICIOUS NO-BAKE TIRAMISU CHEESECAKE
There is a very small amount of gelatine in this cheesecake - just enough to give it a nice structure, but not enough to make it into a hard "pudding " ;)
TIPS:
This cheesecake is SUPER DELICIOUS, but remember that a REALLY good dessert's flavor does not come simply from cheese and whipped cream....if you want to bring this dessert to a higher level, and achieve the big WOW factor, you will need FIORI DI SICILIA. King Arthur's website has it; it's not cheap, but it's well worth it. It's THE BEST here in US, and will go far bc you only need VERY LITTLE. It's quite potent, but the flavor of CITRUS, VANILLA, and FLORAL goes SO WELL in most creams and whipped cream desserts.
If you really can not get access to it, just double down on a good vanilla paste.
VERY IMPORTANT to have all ingredients at about the SAME TEMPERATURE- especially when working with gelatine! So, do not have the heavy cream fridge cold for this recipe!!! Does not need to be whipped to hard picks anyway- just enough to thicken it a little.
Also, to get a smooth texture, USE A HIGH_SPEED BLENDER when adding the melted gelatine, otherways you risk the gelatine to breack into small "knots"/pieces of globs.
HAPPY BAKING! :)