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Italian Cheesecake

Brooke Eliason
Servings: 12 servings
Total Time: 2 hours 15 minutes
Often exclaimed as "the best cheesecake I've ever eaten", this no-bake Italian cheesecake is light, “not too heavy”, and absolutely delicious.

Ingredients 

  • 11 oz. Nilla Wafers
  • ½ - ¾ cup unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 6 ounces mascarpone, room temperature
  • 6 ounces Philadelphia cream cheese, room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3 cups cold heavy whipping cream
  • 1½ cups powdered sugar
  • 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries
  • 2-4 tablespoons granulated sugar

Instructions

  • Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour.
  • Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined.
  • Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set.
  • Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. When ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top.

Equipment

  • 9-inch springform pan
  • food processor
  • Stand mixer
  • offset spatula

Notes

This recipe was developed for a springform pan because the original cheesecake at Osteria da Fortunata is quite large and served in generous slices to customers. If you do not have a 9-inch springform, you may use a pie plate (or two) or another vessel for the cheesecake, adjusting the quantities as necessary so you don’t have too much crust or filling.