A gloriously summery cheesecake built on a classic Aperol Spritz, – a wonderful summer dessert for the grown-ups.
This Aperol Spritz cheesecake tastes incredibly good, – it is fresh, creamy and indulgent, and it is remarkably easy to make. And serving a cake made from a cocktail is rather festive, – don’t you think?! 😉
The cream cheese filling contains Aperol, prosecco and freshly squeezed orange juice, – and here I have chosen not to cook the alcohol out of either the Aperol or the prosecco, as I think it gives the cake a pleasant “bite”. If you would prefer the cake without alcohol, you can of course boil the alcohol off first.
Aperol Spritz cheesecake
Recipe for a wonderful Aperol Spritz cheesecake, – a no-bake cheesecake with orange, Aperol and prosecco.
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Ingredients
Biscuit base
- 225 g digestive or oat biscuits
- 125 g butter
- 1 orange, finely grated zest only
Aperol Spritz cheesecake
- 250 g full-fat cream cheese – not light
- 300 ml whipping cream (38% fat)
- 100 ml prosecco
- 50 ml Aperol
- 75 ml freshly squeezed orange juice – about 1 large orange
- 100 g icing sugar
- 5 sheets leaf gelatine
Aperol Spritz jelly
- 100 ml Aperol
- 100 ml prosecco
- 50 ml freshly squeezed orange juice – about 1 small orange
- 5 sheets leaf gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Optional: chocolate pearls, crushed biscuits, candied orange or other decorations
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Method
Biscuit base
- Melt the butter in a saucepan.
- Blitz the biscuits to fine crumbs and mix them thoroughly with the melted butter and orange zest.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If you are using a cake ring, place it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with an acetate collar.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered. Place in the fridge and let it rest.
Aperol Spritz cheesecake
- Soak the gelatine sheets in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks, – take care not to overwhip it.
- Stir the cream cheese together with the icing sugar, then stir in the prosecco, Aperol and orange juice.
- Melt the soaked gelatine in a small saucepan over the lowest possible heat, – it only takes a few seconds, so keep an eye on it. Do not squeeze the gelatine out before melting, – the little water that clings to it makes the melting easier to control. If needed, add 1 tbsp water.Take the pan off the heat as soon as the gelatine has melted.
- Stir a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine, and keep stirring until it is free of lumps and has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, stir in another spoonful.
- Fold the gelatine mixture into the cream cheese mixture and stir it in well. Use gentle movements so you keep as much air in the filling as possible.
- Then fold the whipped cream into the cream cheese mixture in a couple of additions.
- Pour the filling over the biscuit base, – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock out any air bubbles and fill the tin evenly.
- Return the cake to the fridge and let it set for at least 3 hours.
Aperol Spritz jelly
- Soak the gelatine sheets in a large bowl of cold water for about 15 minutes.
- Melt the soaked gelatine in a small saucepan over the lowest possible heat, – it only takes a few seconds, so keep an eye on it. Do not squeeze the gelatine out before melting, – the little water that clings to it makes the melting easier to control. If needed, add 1 tbsp water.Take the pan off the heat as soon as the gelatine has melted.
- Pour the orange juice, Aperol and prosecco into the pan while stirring with a spoon, – then test with your little finger whether the liquid is cool enough to pour over the cake. *It should be, as long as you have not warmed the liquids before melting the gelatine.
- Pour the Aperol and gelatine mixture over the cake and return it to the fridge for at least 2 hours, or until the jelly has set. Leaving it overnight works well.
- Before serving, decorate the cake as you like, – I used chocolate pearls from Special Moments, candied orange peel, crushed digestives and some leftover crystallised white chocolate.
Nutrition
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Hej, jeg synes der er lidt rod dsv. pkt 5 og 6…eller er det bare mig? Mener du at man skal hælde lidt ostecreme i husblassen og derefter det i resten af ostemassen? Undskyld hvis jeg ikke kan læse
Hej Hannah
Yes lige præcis, du hælder et par skefulde i husblassen, for at køle den en smule ned – og sp hælder du det tilbage i resten af ostecremen.
Ved at gøre det, minsker du risikoen for at husblassen klumper:)
Warm wishes, Dianna
Hej, hvis opskriften skal passe til 4 portionsglas…..er det så halvdelen man laver?
Hej Mie
Jeg ville nok ændre til 6 personer – ellers bliver desserten måske lidt for lille 🙂
Warm wishes, Dianna
Hej
Hvordan koger man alkoholen ud hvis man vil lave den uden alkohol ?
Hej Malene
Så skal du blot lade bobler og aperol koge i nogle minutter, så koges alkoholen ud. Om der er en smule tilbage tør jeg naturligvis ikke lægge hovedet på bloggen med, men den er i hvert fald stærkt reduceret.
Tilsæt lidt ekstra, da det fordamper ved kogning, så du har samme mængde som beskrevet i opskriften, efter det har noget.
Warm wishes, Dianna
Hej hvor ser det lækkert ud, den skal prøves.
Tror du man KU bruge mascarpone som flødeost….?
Hej Fleur
Tusind tak:)
Du kan godt bruge mascarpone, – MEN så skal du ændre en smule i fremgangsmåden:)
Så i stedet for at piske flødeskummen for sig og vende den med mascarponen, – så skal du faktisk piske det sammen:)
Så i en skål med alle ingredienserne til cremen (ikke husblas naturligvis;-)), og så pisk det sammen:)
Pisker du flødeskummen for sig og vender den med mascarponen har den det med at gryne.
Rigtig god fornøjelse:)
Warm wishes, Dianna
Hej Dianna
Jeg kunne godt tænke mig, at forsøge at lave denne opskrift, men med limoncello i stedet. Tænker du at man bare kan putte aperol og appelsin ud med limoncello og citron 1:1?
Tak for dine mange skønne opskrifter!
Hej Kia
Hvor er det skægt du skriver det, for den er faktisk på min to-do liste i næste uge, netop med limoncello:) Er blevet helt vildt med limoncello spritz:)
Og jeg tænker helt klart selv at forsøge mig med de helt samme mål, og så noget friskpresset citronsaft også:) Måske ikke helt samme mængde som appelsinsaft, – så der skal du lige smage dig frem:)
Warm wishes, Dianna
Hej Dianna.
Den ser bare så lækker ud, så den skal prøves. Men jeg vil gerne lave den i små glas i stedet for en stor kage. Vil jeg da kunne bruge den sammen opskrift ?
Mvh. Bettina Dahl.
Hej Bettina
Hvor er det dejligt du skriver det, tak 🙂
Du kan sagtens laver den i glas i stedet for – uden problemer 🙂
Warm wishes, Dianna
Tror du kagen vil kunne fryses? Hvis man nu laver den d. 28/12 og spiser den d. 31/12? Og hvis ja, hvor langtid tror du den skal stå og tø op i køleskabet?
Hej Annie
Kagen kan sagtens fryses, det eneste du skal være klar over er, at geléen godt kan få lidt “frostskader” som små bobler og ujævnheder.
Jeg vil anbefale dig at fryse kagen i formen, så du sikrer den ikke bliver stødt, og så tage den op aftenen inden den skal serveres, og lade den tø op på køl.
Du kan med fordel fjerne kageringen imens den stadion er frossen i overfladen, det giver et flot nubret finish på ydersiden.
Jeg håber den vækker begejstring 🙂
Rigtig glædelig jul:)
Warm wishes, Dianna
En lækker opskrift. Tak.
Hejsa
Hvor er det dejligt at høre, tusind tak for din besked:)
Warm wishes, Dianna