Butter-free cheesecake: you will love it!

cheesecake senza burro

Butter-free cheesecake: you will love it!

Olio Farchioni
5 from 3 votes
A fresh, light and quick dessert.
Prep Time 20 mins
Waiting Time 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories 270 kcal

Equipment

  • Bowl
  • Cake mold
  • Electric mixer
  • Saucepan

Ingredients
 

Base

  • 250 g Digestive cookies
  • 100 g Extra virgin olive oil (or Olio Extra Vergine d’Oliva Speciale per Dolci Farchioni)

Filling

  • 500 g Cream cheese
  • 150 ml Whipping cream
  • 100 g Sugar
  • 8 g Gelatin sheets

Topping

  • 250 g Jam 
  • ½ glass Water

Instructions
 

Base

  • Crush the biscuits into fine crumbs.
  • Place the crushed biscuit crumb in a bowl and mix it with the extra virgin olive oil.
  • Tip the mixture in the mold and smooth the top.
  • Store in the refrigerator.

Filling

  • Soak the gelatin sheets in cold water for about 10 minutes.
  • Whip the cream cheese with sugar and 100 g of whipping cream.
  • Heat the remaining cream in a small saucepan, add the gelatin and wait for it to melt.
  • Let the mixture cool then add it slowly to the whipped mix.
  • Pour over the biscuit base and place in the refrigerator for about 4 hours.

Topping

  • Heat jam and water in a small saucepan.
  • Spread the mix over the surface of the cake when cool.
  • Put everything back in the refrigerator for another hour then serve.
cheesecake senza burro

Everybody likes cheesecake… but the cheesecake we will prepare today is different: it is butter-free! You will find out  that it is just as good but also lighter and healthier than the traditional version. Are you ready to get to work? Before starting, however, we will give you a few tips to make sure you get it right.

Cheesecake: better without butter 

Why did we decide to use extra virgin olive oil instead of butter or seed oil? There are many reasons why, and not all of them have to do with health. 


  • Unlike butter and seed oil (which may appear to be lighter because it is odorless and tasteless) it does not affect your liver.

  • Its monounsaturated fats help regulate blood cholesterol levels.

  • The antioxidants it contains will keep your cake fresh for a long time (those made with butter deteriorate sooner).


We selected Farchioni’s cold-extracted Olio Extra Vergine d’Oliva Speciale per Dolci (also available with the addition of natural vanilla and cinnamon flavors), specially designed for desserts. It will enhance the flavor of your cheesecake without hiding that of the other ingredients.

How to make this recipe foolproof

Today’s recipe does not require any baking, which is great when it’s hot and the mere idea of turning on the oven is revolting.


The procedure is quite simple, but these few tricks will help a great deal:


  • Your  ingredients should be at room temperature for easier blending.

  • Use a power mixer to whisk the cake’s filling: more aeration will make it fluffier and lighter.

  • A hinged mold will make it easier to remove the cake when it is ready.

  • Once you are through with the preparation, relax: it will take at least 5 hours in the refrigerator for your cheesecake to get the right texture!


Are you ready? Bon appétit!

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