The berry cheesecake I propose today does not require the use of gelatin in the cream, but classic cheese, cream, and mascarpone. I pick the berries in the summer and freeze them to use throughout the year. I began making this cheesecake, and especially this delicious recipe, years ago at the explicit request of my boyfriend, as it’s one of his favorite desserts. Praise his love for cheesecake!
For more ideas I recommend the collections:
Cheesecake – Easy and Quick Recipes
World Baking Day – Most Loved Desserts
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 People
Ingredients
- 2 cups Digestive biscuits
- 1/2 cup Butter
- 7 oz Cream cheese
- 9 oz Mascarpone
- 3/4 cup Fresh liquid cream
- 2/3 cup Powdered sugar
- 7 oz Berries
- 1 tsp Sugar
- 1 sheet Gelatin
Tools
- Mold 9.5 inch mold
- Mixer
Preparation
To make the berry cheesecake, prepare the base of the cheesecake. Blend the biscuits, add the melted butter, and mix well. Spread the mixture on the base of a springform pan. Press down well with the back of a spoon and place the base in the freezer to set.
Prepare the cream by beating the cream cheese together with the powdered sugar and mascarpone, finally whip the cream. Very gently fold the whipped cream into the previously made cream, using a motion from bottom to top.
Pour the obtained cream over the cookie base, level it well, and put the cheesecake in the refrigerator on the top shelf for at least 4 hours.
Soak the gelatin in cold water. Take the berries (set some aside for decoration) and place them in a small saucepan over low heat with the sugar until they mash. Add the gelatin, mix well and let it cool slightly. Pour the obtained sauce over the cheesecake.
When the dessert is well set, remove it from the mold and place it on a serving plate. Decorate the cheesecake with the berries set aside. Enjoy!
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