Italian Cheesecake

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Often exclaimed as "the best cheesecake I've ever eaten", this no-bake Italian cheesecake is light, “not too heavy”, and absolutely delicious.

11 oz. Nilla Wafers

½ to ¾ cup unsalted butter, melted

¼ teaspoon kosher salt

6 ounces mascarpone, room temperature

6 ounces Philadelphia cream cheese, room temperature

1 teaspoon vanilla bean paste or vanilla extract

3 cups cold heavy whipping cream

1½ cups powdered sugar

3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries

2 to 4 tablespoons granulated sugar

Note: Ingredients may have been altered from the original.

Directions at femalefoodie.com

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