Delicious no-bake Aperol Spritz cheesecake with a creamy mascarpone filling.
For the base
For the filling
340gfull fat cream cheese
For the topping
Lightly grease a deep 20cm springform pan and set aside.
In a large bowl mix together the crushed digestives, sugar and melted butter until well combined. Press the mixture into the bottom of the springform pan in an even layer. Chill in the fridge for at least 30 minutes
To make the filling beat together the mascarpone, cream cheese, sugar and vanilla until smooth. Add the cream and beat until the mixture is thick enough for a spoon to stand up in it. Dollop the mixture on to the crushed biscuit base and smooth out the top. Chill while you make the topping.
To make the jelly topping, first cover the gelatine leaves with cold water in a bowl. Set aside. In a small pan heat 50ml of the prosecco with the sugar and simmer for 5 minutes, until the mixture is reduced and slightly syrupy. Remove from the heat. Squeeze the excess water from the gelatine leaves and stir into the prosecco mixture until melted. Pour the mixture into a jug, add the aperol & orange juice and chill in the fridge for 45 minutes.
Whisk the remaining prosecco into the jelly. Chill for another 15 minutes, then pour an even layer over the cheesecake. Leave to set in the fridge for at least 4 hours before serving