Oven-baked Berry Cheesecake. A simple and quick dessert to prepare. A dessert to serve at the end of a meal that will win you over at the first taste.
The Berry Cheesecake, is made with a crunchy base of cookies and butter, a delicious filling of ricotta and mascarpone, and a berry topping.
It’s a perfect dessert to serve at the end of a meal, as I mentioned, it will win you over at the first taste. It is not your usual cheesecake as it needs to be baked.
Try it and you will never abandon this recipe.
The preparation of the cheesecake is very simple, but for any doubts below you will also find the video recipe.
But let’s see right away how to prepare the oven-baked berry cheesecake.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Digestive biscuits
- 1/2 cup butter
- 1 cup mascarpone
- 1 cup ricotta
- 1/2 cup sugar
- 3 eggs
- 7 oz jam (berry)
Tools
- 1 Bowl
- 1 Parchment paper
- 1 Small pot
- 1 Spatula
- 1 Mold
- 1 Spoon
- 1 Mixer
- 1 Beater
How to prepare the berry cheesecake
Place the biscuits in a mixer and grind them finely.
Put the butter in a small pot, move to the stove and let it melt.
Place the crumbled biscuits in a bowl. Add the melted butter and mix with a spatula.
Transfer the mixture into a 20 cm mold lined with parchment paper. Line both the bottom and the edges.
Compact well the butter and biscuit mixture. Let it rest in the refrigerator for about 30 minutes.
In a bowl, put the mascarpone, ricotta, sugar, and eggs. Mix with the electric beater or a spoon until you get a smooth and fluid mixture.
Transfer the mixture into the mold and bake in a hot, static oven at 356 degrees F. Let it cook for about 50 minutes. Make sure to check the cooking times based on your oven.
While baking, the cake will tend to puff up a lot, and the surface will tend to crack. Once removed from the oven, it will settle significantly. Don’t worry, this is normal.
Remove from the oven and let it cool well, then remove the cheesecake from the mold and add the berry jam on the surface.
Level and let rest in the refrigerator for at least two hours before serving.
I recommend preparing it the day before, because it tastes even better the next day.
