No-Bake Whipped Ricotta Cheesecake

Ingredients

CRUST

• 4 oz. Biscoff cookies (about 18), finely crushed 
• 4 tbsp. unsalted butter, melted, cooled 
• 1 tsp. finely grated lemon zest

FILLING & ASSEMBLY

• 1 (1/4-oz.) packet gelatin
• 1 c. heavy whipping cream
• 3/4 c. (150 g.) granulated sugar, divided
• 3 c. (24 oz.) whole-milk ricotta
• 1 c. (8 oz.) mascarpone 
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Directions

• CRUST
  1. Line the bottom of an 8″ springform pan with parchment. 
  2. In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
• FILLING & ASSEMBLY
  1. Fill a small bowl with 1/4 cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
  2. Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and 1/2 cup granulated sugar on medium-high speed until stiff peaks form.
  3. In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining 1/4 cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
  4. Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling. 
  5. Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.