The MIXED BERRY CHEESECAKE is a fresh and indulgent dessert, loved by both adults and children, perfect to serve as an after-dinner dessert or for a tasty snack, especially during the warm months when you look for the freshness and lightness of fresh fruit.
This dessert, which requires no baking, can also be prepared using good-quality frozen fruit, but I still recommend decorating it with fresh berries, which add cheerfulness as well as flavor and aroma. Making this cheesecake doesn’t take much effort and only a short time is needed to bring it to the table.
Add a few mint leaves if you like: besides looking pretty, they will enhance the taste by adding extra freshness to the fruit.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 416.78 (Kcal)
- Carbohydrates 43.45 (g) of which sugars 31.61 (g)
- Proteins 9.59 (g)
- Fat 23.39 (g) of which saturated 10.35 (g)of which unsaturated 5.67 (g)
- Fibers 1.65 (g)
- Sodium 198.76 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.35 (about 1 3/4 cups crushed) oz Digestive biscuits (or plain dry cookies)
- 2.82 (about 1/3 cup) oz butter
- 10.58 (about 2 cups) oz frozen mixed berries (frozen)
- 1.76 (about 1/4 cup) oz granulated sugar
- 17.64 (about 2 cups) oz whole-milk ricotta
- 7.05 (about 3/4 of an 8-oz package) oz cream cheese (spreadable fresh cheese)
- 5.29 (about 1 1/4 cups) oz powdered sugar
- 7 (about 1 gelatin envelope or 3–4 sheets) g gelatin sheets
- 3.53 (about 2/3 cup) oz fresh mixed berries
- mint
YOU’LL NEED FOR THE MIXED BERRY CHEESECAKE
- 1 Pan
- 1 Bowl
- 1 Cake ring adjustable cake ring
- 1 Food-grade acetate roll
- 1 Mixer
- 1 Electric hand mixer
- 1 Sieve
- 1 Saucepan
- 1 Bowl
PREPARATION MIXED BERRY CHEESECAKE
The preparation of the MIXED BERRY CHEESECAKE is very easy and quick.
Place the biscuits in a food processor and pulse until finely ground. Add the melted butter and mix to combine. Place an adjustable steel cake ring on your serving plate or line the base of an 7–8 in springform pan with parchment paper and line the sides with acetate (if you don’t have acetate, you can use a strip of parchment paper).
Pour the biscuit mixture into the pan and, using the back of a spoon, press it down firmly. Chill in the refrigerator for 30 minutes.
Put the frozen berries in a pan with the sugar. Transfer to the heat and cook for 10 minutes over low heat until they begin to thicken.
Using a fork, mash the fruit, turn off the heat and pass the mixture through a sieve to remove the seeds and obtain a smooth sauce.
In a bowl, work the ricotta, the cream cheese and the powdered sugar until smooth and fluffy.
Soak the gelatin sheets in cold water for 5 minutes. In a small saucepan warm a portion of the berry sauce, add the well-drained gelatin and stir until it dissolves.
Add the gelatin-infused sauce to the remaining berry sauce and mix well. Let it cool slightly, then fold it into the cheese mixture.
Take the base out of the fridge, line the sides with a strip of acetate or parchment paper, pour in the filling and level the surface. Place back in the refrigerator to set for at least 6 hours.
After chilling, remove the mixed berry cheesecake from the mold, transfer it to a serving plate and decorate with fresh mixed berries and mint leaves.
STORAGE
The mixed berry cheesecake keeps in the refrigerator for up to 3 days. Make sure it is well covered to prevent it from absorbing odors or moisture from the fridge.
