Argentinian Mate Cheesecake.

Mariano

No oven!. Very traditional Argentinian infusion flavoring a cheesecake.

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Prep Time 2

Total Time 2

Course bakery, Dessert

Cuisine Argentinian

Servings 8 portions

Equipment

1 hand mixer.
1 strainer.
1 extra fine strainer.

Ingredients

2 sachets gelatin.
500 grams Mascarpone cheese.
500 grams cream cheese.
500 cl whipped cream.
1 cup sugar.
3 lemons.
1 orange.
Pistachios.
50 grams yerba mate.
200 cl milk (A lot of milk is absorbed by the yerba)
Green food coloring.
120 grams digestive biscuits.
100 grams spreadable butter.(*) (Melted).
1 sachet lemon gelatin.
Mint leaves.

Instructions

Peel an orange and cut thin strips of peel.
1 orange.
Leave the peel macerating for a couple of hours with sugar so that it softens and releases juice.
1 cup sugar.
Infuse the yerba mate in the milk until it boils and let cool.
50 grams yerba mate., 200 cl milk
Once cold, strain the milk with a fine sieve to filter the leaves.
Then strain with an ultra fine strainer to filter the dust.
For the dough, blend the cookies until they are powdered.
120 grams digestive biscuits.
Melt the butter and mix and knead with the blended cookies until there is a uniform mass.
120 grams digestive biscuits., 100 grams spreadable butter.(*)
Cover the bottom of the tarter pan with the cookie dough.
Whip the cream until thick.
500 cl whipped cream.
In a large enough bowl, mix the cream, the mascarpone and the creamcheese.
500 grams Mascarpone cheese., 500 grams cream cheese., 500 cl whipped cream.
Add the milk infused with the yerba mate.
Add the sugar and the juice of two lemons. (The yerba mate is quite bitter, that's why we add a lot of sugar and lemon juice).
1 cup sugar., 3 lemons.
Mix everything with a hand mixer at slow speed.
Taste the cream and add lemon and sugar if necessary.
Add green coloring.
Mix well.
In a bowl with hot water dissolve the gelatin well.
2 sachets gelatin.
Add it to the cream through a strainer to avoid possible lumps.
While adding the gelatin, beat everything well for a minute so that everything is well integrated.
Pour all the content over the cookies dough and take it to the fridge for a couple of hours.
For the finish I used lemon jelly prepared with half the water indicated by the manufacturer with lemon zest.
1 sachet lemon gelatin.
Once the gelatin is at room temperature but still liquid, pour it over the cheesecake and put it in the fridge for a couple more hours.
Decorate with the orange peel and a mint leaf.
Mint leaves.
Also optional, decorate with ground pistachios.
Pistachios.
Enjoy!

Video

Notes

(*)Why spreadable butter? Because being spreadable it is softer. That way you can keep the cake very cold and it will be much easier to cut and eat the base.

With the rest of the mix you can prepare a glass of cheesecake. Use the same cookies and add orange marmalade in between layers.

With the same base you can make different cakes like this Honeycomb & Dulce de Leche cheesecake.