The Berry Cheesecake is a wonderful dessert that is both tasty and beautiful to look at.
Berry Cheesecake, meaning “cheese cake,” is a no-bake cold cake, perfect when you’re looking for an easy and quick recipe without using the oven.
The cheesecake is an American cake, the cold version is a variant of the classic cheesecake that we will prepare for you very soon. This cake consists of a base of cookies and butter topped with a mixture usually of cream cheese combined with other cheeses
The original recipe is the NEW YORK CHEESECAKE, which involves baking in the oven, but over the years many versions have emerged, and those that have been most successful are the no-bake cheesecakes.
Every time I prepare it, it’s always a success; it will win you over with its incomparable freshness. This cake has no season; I prepare it both in summer and winter, and if I can’t find fresh fruit, I can use frozen fruit.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No-bake
- Cuisine: International
- Seasonality: Summer, Autumn
Berry Cheesecake Ingredients
- 14 oz digestive cookies
- 7 tbsp butter
- 1 1/4 cups mascarpone cheese
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 2/3 cup powdered sugar
- 2 1/2 tsp gelatin
- 3/4 cup chocolate chips
- to taste strawberries
- handful blueberries
- to taste raspberries
- 1/2 cup whipping cream
Berry Cheesecake Tools
- Cake pan
- Spatula
Berry Cheesecake Steps
In a mixer, blend the cookies into powder, and pour them into a bowl. Melt the butter until it’s liquid, using a bain-marie or microwave for about 40 seconds, pour it into the bowl with the cookies and mix until absorbed and forms a compact, moist, and homogeneous mixture.
Pour the butter and cookie mixture into the cake pan, press it with the bottom of a glass and the back of a spoon, forming a rim of about 0.4 inches.
Then put the cake pan with the cheesecake base in the refrigerator for about 1 hour
Soak the gelatin in cold water for about 10 minutes.
In a bowl, mix the cheeses, ricotta, and mascarpone with the powdered sugar until you get a smooth, lump-free cream and add the chocolate chips.
In a saucepan, heat the 50 g of cream, extract and thoroughly squeeze the gelatin from the cold water, and add it to the hot cream, stirring until completely dissolved.
Combine the cream and gelatin mixture with the cheese cream, stirring.
Pour the filling into the cake pan, over the previously prepared cookie base, and distribute evenly over the entire base of the cheesecake, smoothing it perfectly with a spatula or spoon.
After this step, whip the cream perfectly, and decorate with the help of a pastry bag or syringe, forming dollops all around, while in the center, we will decorate with fresh fruit.
Place the cake in the refrigerator for at least 5 hours, or until the filling is well set. When serving in slices, decorate with mint leaves.
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