Cold Cheesecake (Classic, Holiday)

Preparing the springform pan: use a springform pan with a diameter of 22–24 cm. Line the bottom with parchment paper and secure the sides. This will make it easier to remove the cheesecake after cooling.

Crush the cookies: weigh 200 g of biscuits and place them in a thick plastic bag. Secure the opening with tape or your hand and roll with a rolling pin evenly until you get fine, uniform crumbs without large pieces (about 3–5 minutes of vigorous rolling).

Melt the butter: weigh 100 g of butter, transfer it to a small saucepan, and heat over low heat for 1–2 minutes until it melts. Do not bring to a boil. Once melted, set aside for a moment to let the butter cool down.

Combine the cookie crumbs with the butter: transfer the crushed biscuits to a large bowl, pour in the melted butter, and mix with a wooden spoon until all the crumbs are evenly moist (about 1–2 minutes). The mixture should be fragrant and slightly sticky — when you take it in your hand, it should cling together and hold its shape.

Line the bottom of the springform pan: pour the cookie mixture into the prepared springform pan and spread it evenly. Press down the bottom with a spoon or the bottom of a glass, forming a compact, even base about 5–7 mm thick. After leveling it, place the springform pan in the refrigerator for 20–30 minutes to let the base firm up.

Prepare the gelatin: sprinkle 14 g of gelatin into a small bowl and pour in 60 ml of cold milk. Gently mix and set aside for 5–8 minutes until the gelatin 'blooms' (the surface should thicken and absorb the liquid).

After soaking, heat the gelatin: place the bowl with gelatin over a pot of hot (but not boiling) water or heat in the microwave for 8–10 seconds until the gelatin becomes liquid and clear. Stir with a teaspoon — do not let it boil, as this will destroy the properties of the gelatin. After dissolving, set aside for 1–2 minutes to cool down.

In a mixing bowl, place 500 g of cheesecake curd, 120 g of powdered sugar, 30 g of lemon juice, and 10 g of vanilla extract. Mix on low speed for 2–3 minutes until the mixture becomes smooth. Scrape the sides of the bowl with a spatula and mix for another minute. The mixture should be uniform and creamy, without any lumps of curd.

Pour the dissolved, slightly cooled gelatin in a thin stream into the cheese mixture, while mixing on low speed for 20–30 seconds, so that the gelatin is evenly distributed throughout the mixture. The gelatin should not be hot — if it is steaming, wait until it cools to a warm but not hot temperature (about 40°C).

Whip the cream: pour 300 ml of chilled 30% cream into a clean, cold bowl and whip on medium speed with a mixer until stiff but smooth peaks form (3–4 minutes). Stop whipping when the cream holds its shape and doesn't drip from the whisk.

Combine the mixtures: Add 1/3 of the whipped cream to the cheese mixture and gently mix with a silicone spatula, loosening the mixture (about 30–40 seconds). Then add the remaining whipped cream and gently combine with upward motions to maintain fluffiness (2–3 minutes). The mixture should be uniformly creamy and light. Check the consistency — the mixture should flow thickly from the spoon and hold its shape.

Pour the cheese mixture onto the chilled base in the springform pan. Smooth the surface evenly with a spatula. If any air bubbles appear, gently tap the springform pan on the countertop a few times to release them.

Chilling: place the cheesecake in the refrigerator for at least 4 hours, preferably overnight (8 hours). The filling must set completely — you can check this by gently touching the center (your finger should sink slightly, but the filling should not be liquid).

Decoration: after it has set, remove the ring from the springform pan. Spread 200 g of cranberry jam evenly on top (optional) or arrange slices of peeled mandarins. You can also add fresh lemon zest for decoration. Serve chilled.

Serving: before serving, take the cheesecake out of the fridge 10–15 minutes earlier so that the filling softens slightly and develops a fuller flavor. Cut using a large, hot knife — dip the knife in hot water and wipe it before each cut to slice the pieces cleanly and smoothly.