Summer cheesecake with soft macaroons from Mombaruzzo

When temperatures rise, the craving for fresh pastries becomes irresistible. La Summer cheesecake with soft macaroons from Mombaruzzo This is the perfect solution: no oven, just a few steps and a creamy, aromatic result with a hint of almond. An elegant cake, to be enjoyed cold, ideal for finishing off a summer lunch or accompanying an afternoon coffee.

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Ingredients (22 cm mould)

For the base:

• 200 g soft macaroons from Mombaruzzo
• 70 g dry biscuits (digestive type)
• 100 g melted butter

For the cream:

• 400 g spreadable cream cheese (Philadelphia type)
• 250 g fresh cow's ricotta
• 200 ml fresh whipping cream
• 120 g icing sugar
• 8 g gelatine sheets (or agar agar as a vegetable alternative)
• grated rind of 1 untreated lemon
• 1 teaspoon vanilla extract

To decorate:

• whole or crumbled soft macaroons from Mombaruzzo
• fresh berries (raspberries, blueberries, currants)
• fresh mint leaves

Procedure

1. Prepare the base
   • Finely chop the soft macaroons and dry biscuits.
   • Stir in the melted butter and compact the mixture on the bottom of a hinged cake tin lined with baking paper.
   • Let cool in the refrigerator for at least 30 minutes.
2. Prepare the cream
   • Soak the gelatine in cold water for 10 minutes.
   • In a bowl, work the spreadable cheese with the ricotta and icing sugar until smooth.
   • Heat two tablespoons of cream, melt the squeezed gelatine in it and add it to the cream cheese.
   • Whip the remaining cream and gently incorporate it into the mixture together with lemon zest and vanilla.
3. Assemble the cheesecake
   • Pour the cream over the biscuit and macaroon base, level the surface well and leave to firm up in the refrigerator for at least 5-6 hours (overnight is better).
4. Decorate

Before serving, garnish with whole or crumbled soft macaroons, fresh berries and a few mint leaves.