Grape cheesecake
This simple and easily adjustable layered grape dessert with cheesecake filling and chocolate cookie crumbs looks and tastes divide and only tastes less than 15 minutes to make. Makes a perfect anytime dessert.
Servings: 6 Servings
Equipment
- Hand mixer with whisk
- Bowls
- Casserole glass dish
Ingredients
- 250 g (8.8 oz) mascarpone cheese well chilled
- 150 g (5.3 oz) plain yogurt well chilled
- 200 ml (6.8 fl.oz/ about ¾ cup) whipping cream well chilled
- 200 g (7.1 oz) sour cream well chilled
- 50 g (¼ cup/ 1.8 oz) sugar
- 1 tablespoon vanilla sugar (SEE NOTES)
- 225 g (7.9 oz) chocolate cookies
- 500 g (1.1 lbs) grapes, grapes washed
Instructions
- Put the cookies in a freezer bag and beat with a rolling pin to create crumbs and set aside. Whip very well chilled whipping cream until light and fluffy. Add vanilla sugar, normal sugar, yogurt, sour cream and Mascarpone cheese to a bowl and combine well. Then add whipped cream and mix gently, until you have a homogeneous mixture. You want to retain the air in whipped cream, so that you’ll have a less dense and voluminous dessert.
- Next layer the dessert. Start with the cream and end with crumbs. Add a layer of cheesecake filling at the bottom. Then arrange grapes on top and sprinkle with chocolate cookie crumbs. Repeat the process until you’ve used up the cheesecake filling, grapes and crumbs. Done!
Notes
- Very important use chilled ingredients
- Use 1 teaspoon vanilla extract if you don't have vanilla sugar. Just add an extra 1 tablespoon regular sugar.
- Feel free to make this dessert 2 to 3 days in advance. Just be sure to keep it in the fridge (covered with cling film)