The marbled berry cheesecake is fresh and simply good and it is no-bake… Or rather the little cooking I’ve indicated below in the instructions is for the berry coulis which I preferred to use frozen for pure convenience, but of course, you can use fresh ones and mix the varieties you like such as strawberries, wild strawberries, blackberries, blueberries, and raspberries
I made a small cake of 7 inches in diameter with cream and berries because I am cooking a lot and as always I prefer to make many recipes without having to change the wardrobe and then the swimsuit test is coming eh eh!!!!!!!!!!!
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I’ve opened a channel for recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I decorated with fresh mint leaves intact but in the photo, this very dark one came out, which is really ugly but… I couldn’t paint it so bonanot!
I leave you with other recipes with berries such as:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Cheesecake Base
- 8.8 oz dry biscuits (or digestive or novellini or …)
- 1 tbsp brown sugar
- 4 oz butter (melted)
- 17.6 oz cream cheese
- 8.8 oz mascarpone
- 3 tbsp powdered sugar (heaped)
- 3.5 oz heavy cream
- 1 tbsp vanilla extract
- 10.6 oz berries (frozen)
- 1/2 lemon (juice only)
- 1 tsp granulated sugar
- 5.3 oz heavy cream
- as needed raspberries
Tools
7-inch mold
- Molds
- Mixer
- Spoons
- Parchment Paper
- Electric Whisks
- Pans
- Bowls
FOR THE PREPARATION OF THE MARBLED BERRY CHEESECAKE RECIPE
I start by preparing the berry coulis so in a pan I put the frozen berries with the lemon and sugar.
Over moderate heat I let it cook, stirring for 6/7 minutes then strain this mixture and let it cool completely.
I prepare the pan lining the bottom with parchment paper and covering the edges to their full height.
In the mixer, I put the biscuits and quickly crush them, then adding the brown sugar and the melted butter in the microwave or on a very low flame in a small pan.
I mix well allowing the fat to be absorbed by the biscuits and then pour them into the lined mold and with a spoon I press them firmly to create a compact and possibly well-bonded layer.
I put it in the refrigerator for about 30 minutes.
Now I prepare the filling and very simply I put the cream, mascarpone, and powdered sugar in the bowl of the mixer or our nice big bowl and with electric beaters I whip everything up to obtain a soft and sweet cream just right, but you taste and adjust to your liking.
In another bowl I put the cream cheese with the vanilla extract and always with the beaters I mix and soften and blend the mixture well that I then combine with the one just made with the cream, mascarpone, and powdered sugar.
One last whisk round and I compose the marbled berry cheesecake so…
I take the already lined pan with biscuits and make a first layer of cream then add some tablespoons of berry coulis and then put the cream filling again and continue like this until finishing with the coulis that maybe I put in a piping bag to decorate “artistically” the surface of the cake with white cream and berries.
To distribute the sweet sauce in the various internal layers and on the visible part, I first used the piping bag and then a classic wooden skewer, but you can also use a handmade cone (I always become stupid to make it) or those syringes that can be found on Amazon by Tescoma here
At this point, if we have prepared the cheesecake in advance, we cover it with plastic wrap and put it in the refrigerator until it is time to enjoy it or we continue the final decoration by whipping up the cream which in regular dollops I put on the outer edge of the cake, then inserting a raspberry and a mint leaf to finish off the preparation of my sumptuous and delicious marbled berry cheesecake.
Clearly, there’s more work, but the dessert is good and presents well, right?
Enjoy your meal! Annalisa
