Gather round, sweet tooths and forks, I assure you have never tasted such a delicious berry cheesecake. Not only is it delightful to eat, but it’s also a feast for the eyes! Making this cheesecake will be effortless with all the step-by-step descriptions written below, and you’ll see the satisfaction of serving it at your table! So, let’s not waste any more time and head to the kitchen!
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Berry Cheesecake
- 1.5 cups digestive biscuits
- 6 tbsps butter
- 8 oz mascarpone
- 8 oz cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 lime
- 16 g gelatin sheets (8 sheets, 2 g each)
- 3/4 oz blueberries (fresh)
- 1 1/2 oz raspberries (fresh)
- 1 lime
- to taste mint (fresh)
Useful Tools
- Springform Pan
- Mixing Bowls
- Food Scale
- Spatulas
- Parchment Paper
- Cling Film
- Chopper
- Meat Tenderizer
- Tablespoon
- Saucepan
Preparation of the Berry Cheesecake
Finely chop the cookies in the chopper and pour them into a bowl, add the melted butter and stir until well combined.
Place a sheet of parchment paper on the bottom of the springform pan and close the ring, trim the excess paper.
Put the cookies with butter into the pan and compact by leveling the base, use a meat tenderizer to get a perfect cheesecake base! Put the pan in the freezer (this helps to compact the base).
Soak the gelatin sheets in a bowl.
In a bowl, pour the mascarpone, cream cheese, heavy cream, powdered sugar, the zest and juice of 1 lime, and mix well until you get a smooth and homogeneous cream.
Squeeze the gelatin well, put it in a saucepan and melt over medium heat, stirring, once melted, pour it into the cream in a thin stream, continuously stirring until it is well combined with the cream.
Take the pan with the cookie base from the freezer, pour the cream into it, level it with a spatula, cover everything with cling film, and refrigerate for at least 5 hours.
After resting in the fridge, take the cheesecake, place it on a serving plate, and decorate by arranging the blueberries and raspberries in alternating rows, place lime slices in the free spaces, finish the decoration with fresh mint leaves, slice and serve!
BERRY CHEESECAKE
This article contains one or more affiliate links
