A fresh and delicious dessert that always impresses my guests, is the berry cheesecake. A delightful no-bake dessert with a creamy texture that melts in your mouth. I am sure you will love it. Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
Similar recipes:
- Difficulty: Medium
- Preparation time: 35 Minutes
- Portions: 8-inch springform pan
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 7 oz Digestive biscuits
- 7 tablespoons butter
- 18 oz mascarpone
- 1 cup heavy cream
- 4 oz sugar
- 1/4 cup lemon juice
- 2 tsp gelatin sheets
- 1 lemon zest
- 10 oz frozen berries
- 1/4 cup sugar
- Half lemon juice
- 2.5 tsp gelatin sheets
Tools
- Springform pan 8-inch diameter
Steps
Blend the biscuits in the mixer, place in the bowl with the melted butter at room temperature and mix until you get a smooth consistency.
Place on the bottom of an springform pan of 8 inches in diameter, lined with parchment paper, and compact it with the back of a spoon. Let it rest for 30 minutes in the refrigerator.
Place the mascarpone with the granulated sugar in a bowl. Work with electric beaters until you form a nice fluffy mixture. Then add the lemon juice and the grated lemon zest while continuing to mix
Soak the gelatin in cold water for 10 minutes. Heat in the saucepan 2 tablespoons of cream without bringing it to a boil. Remove from the heat and add the well-squeezed gelatin. Stir with the spoon until completely dissolved. Let it cool slightly otherwise if you pour it immediately into the mixture, small lumps will form.
Separately, whip the remaining cold cream with the beaters.
Pour the prepared gelatin into the mascarpone mixture and mix carefully. Then add a tablespoon of whipped cream at a time and incorporate it into the mixture with movements from bottom to top.
Pour the mixture over the biscuit base and level with the spatula. Let it rest in the refrigerator for 6 hours.
Soak the gelatin in cold water for 10 minutes. Pour the berries into the pan with the sugar and lemon juice, cook until they are soft and a sauce has formed at the bottom of the pan. Turn off the heat, add the gelatin previously squeezed with your hands and stir until completely dissolved. Let it cool.
Take the cheesecake from the refrigerator, pour the berries, and level with the spatula, then let rest for another two hours in the refrigerator.
After the period, remove the cake from the mold and decorate with mint leaves slices.
Enjoy your meal! And, if you like, follow my Instagram HERE
