Italian Cheesecake

• total time: 2 hours

Ingredients

11 oz. Nilla Wafers

½ - ¾ cup unsalted butter, melted

¼ teaspoon kosher salt

6 ounces mascarpone, room temp

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

Directions

1- 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.

2- Using a stand mixer w/ 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.

3- 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.

CONTINUED IN COMMENTS

for full printable recipe comment “RECIPE” below and I’ll DM you the full version 🫶🏼)

Inspired by @osteria_da_fortunata_italia 🇮🇹