This cheesecake is elegant and impressive, with an amazing berry flavor that is sure to delight your guests.
The recipe is quite simple, the cake comes together quickly, and you have to make it the day before so that it has time to set.
For the base:
For the cheese mixture:
300 g cream cheese
400g cream 35% fat
1/2 cup powdered sugar
1/2 tbsp gelatin
For the berry base:
100 g raspberries
100 g blackberries
100 g blueberries
50 g sugar
1 tbsp. lemon juice
3 tbsp. gelatin
Cooking Time: 35 min
The difficulty of preparation: medium
Calorie count: 718,4 kcal
Protein: 14,8 г
Fats: 49,8 г
Carbohydrates: 55,8 г
STEP BY STEP RECIPE
Prepare the berry base. Place all the berries, sugar, lemon juice, and 1 tbsp water in a small saucepan and place over medium heat. Bring to a boil, stirring occasionally for 15 minutes, until the sauce thickens slightly. Remove from the heat and strain through a sieve to remove the seeds.
Dissolve the gelatin in 100 ml of cold water and let it swell for 10 minutes. Then melt the gelatin over low heat until completely dissolved, pour over the berry base through a fine sieve. Cool the berry base at room temperature.
Prepare the base for the cheesecake. Crush the cookies into fine crumbs with a blender or place them in a bag and roll with a rolling pin. Melt the butter and mix with the crumbs. Spoon the mixture into a 20cm dish and spread evenly over the bottom of the dish. Take a glass and seal the base with the bottom of the cookie. Put it in the freezer while you make the rest of the cheesecake.
Prepare the cheese mixture. Dissolve the gelatin in 2 tbsp. of cold water and let it swell. In a large bowl, mix room temperature cream cheese with powdered sugar. In another bowl, whip the cream until stiff peaks. Gradually add the whipped cream to the cheese and mix. Melt the gelatin over low heat and pour it into the cheese mixture, mix well.
Divide the cheese mixture into three bowls. In the first bowl, add 2/3 of the berry base. In the second bowl, add the remaining berry base to the cheese mixture. The third part of the cheese mixture will remain unadded.
Take the cheesecake base out of the freezer and pour the contents of the first bowl onto it. Place in the freezer for 10-15 minutes to allow the mixture to set.
Pour the contents of the second bowl and flatten, remove to the freezer for 15 minutes.
Pour the white cheese cream as the last layer, smooth the surface. Place the cheesecake in the refrigerator for 6 hours.
Before serving, garnish with fresh berries and mint leaves
Rebecca Carter works as a content writer for a company that provides expert essay writing services for students. She has a Bachelor’s Degree in Journalism and has a passion to write articles about her experience and life. When Rebecca has free time, she helps animals´ shelters and visits cooking courses.