No-Bake Cheesecake

Sprinkle the powdered gelatin into a small bowl with 80 ml of cold water, stir, and let it bloom for 10–15 minutes (if using leaf gelatin, simply submerge the sheets in plenty of ice-cold water).

Line the pan with cookies and lightly moisten them with milk.

In a large bowl, combine the soft cream cheese (or quark), powdered sugar, and vanilla extract.

Whisk or stir thoroughly until smooth and the powdered sugar is completely dissolved. Make sure the cheese is at room temperature, not ice-cold.

Whip the cold heavy cream to soft, stable peaks (it should hold its shape while remaining delicate, be careful not to overwhip into butter).

Gently melt the bloomed gelatin (in the microwave using short 5-second bursts or over a double boiler).

Take 2 spoonfuls of the cheese mixture and whisk them directly into the warm gelatin to temper it and balance out the temperatures.

Pour this gelatin-cheese mixture back into the main bowl of cheese while whisking continuously and vigorously.

Combine the whipped cream and the cheese base. Beat everything together for a few seconds until you get a wonderfully light and airy mousse.

Pour the filling over the cookie crust and smooth the top. Pop it in the freezer for 15 minutes.

While the cake is chilling, melt the chocolate together with the vegetable oil. Take the cake out of the freezer and pour the chocolate glaze evenly over the top.