Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 45 minutes
- Vaccine ricotta 500 g
- Fresh spreadable cheese 250 g
- Powdered sugar 150 g
- Gelatin in sheets 10 g
- Fresh liquid cream 100 g
- Lemon zest 1
- More 190 g
- Mirtilli 180 g
- Raspberries 180 g
- Ribes 135 g
- Powdered sugar 100 g
- Lemon juice 70 g
- More starch (corn) 35 g
- Wild berries cooking juice 280 g
- To make the berry cheesecake, begin by preparing the cake's base: melt the butter in a saucepan over very low heat, then remove from the heat and set aside to cool. Meanwhile, add the biscuits to the mixer and pulse until completely crushed, reducing them to a powder. Pour the mixture into a mixing bowl and stir in the melted and slightly warmed butter.
- Stir the mixture with a spoon, then pour the biscuits into a hinged mold with a diameter of 24 cm that has been greased and lined with baking paper, and press the mixture well into the bottom of the mold with the help of a spoon to obtain a compact and smooth base. Allow to harden in the refrigerator for at least 30 minutes, or until the base is solid.
- Meanwhile, prepare the filling: soak the gelatin in a large bowl of cold water for about 10 minutes, or until it softens (it will be used to firm the cream). Squeeze and strain the lemon juice. Wash and pat the berries, then place them in a large pan with the lemon juice.
- Then add the icing sugar, stir, and cook for about 5 minutes, stirring occasionally, over low heat. After the fruit has finished cooking, turn off the heat and place the berries in a colander to cool, collecting the juice with a small bowl placed beneath the colander. The berries will be used to fill, while the juice set aside will be used to make the covering.
- Heat the liquid cream in a saucepan at this point, then drain and squeeze the gelatin well, which will have to dissolve in the heated cream. To completely dissolve it, whisk it with a fork. Allow it to cool. Meanwhile, sift the ricotta with a colander and place it in a bowl; if the ricotta contains a lot of serum, drain it in a colander for 1-2 hours.
- Then, add the creamy cream cheese, lemon rind, and icing sugar, and mix with a spatula or a whisk to mix the cream and pour in the cream (in which you dissolved the gelatin), now lukewarm mix to mix it evenly.
- At this point, take the mold out of the refrigerator; the base will have firmed up in the meantime. Half of the creamy mixture should be poured into the biscuit base. Level the surface with a trowel before stuffing with the berries that have been allowed to drain. Continue by slathering the remaining cream over the fruit layer.
- After leveling the surface with a trowel, place it in the refrigerator for 2 hours to harden. Prepare the coating once the cheesecake has reached room temperature: Pour 280 g of the preserved berry juice into a saucepan, then add the sifted cornstarch.
- Stir with a whisk to prevent lumps from forming, then place the saucepan over low heat and let it thicken slowly for about 5 minutes before allowing it to cool, stirring frequently. At this point, remove your cheesecake from the refrigerator and pour over the berry sauce, leveling the surface with a spatula. Return to the refrigerator for at least 1 hour to harden the coating. When firm, your berry cheesecake is ready to serve.
Amount Per Serving Calories 318Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 49mgSodium 180mgCarbohydrates 39gFiber 2gSugar 32gProtein 9g