Cheesecake with berry topping

Name: Cheesecake with berry topping
Ingredients: Base: 300 g digestive biscuits; 150 g melted butter. Filling: 500 g mascarpone; 200 ml liquid cream; 6 tablespoons powdered sugar; one vanilla pod; one packet of gelatin granules. Topping: 400 g berries; 100 g sugar; 3 tablespoons starch.

Dessert - Cheesecake with berry topping by Clarisa F. - Recipia

Cheesecake with Berry Topping I made this cheesecake recipe when I was craving something fresh and no-bake. I used a 24 cm springform pan to avoid surprises at the end. Digestive biscuits are easy to find and only need melted butter to form the base. Typically, I start with the crust and chill it while I prepare the filling and topping, so I don't waste time. Quick Info Total time: approximately 4 hours (including chilling) Preparation time: 40 minutes Chilling time: at least 3 hours Servings: 10-12 Difficulty: medium (not complicated, but requires some attention to gelatin) Recipe type: cold dessert, suitable for special occasions or warm days Ingredients Crust 300 g digestive biscuits 150 g melted butter Filling 500 g mascarpone 200 ml liquid cream (preferably with at least 30% fat) 6 tablespoons powdered sugar a vanilla pod 1 packet gelatin granules (approx. 10 g) Topping 400 g berries (frozen or fresh) 100 g sugar 3 tablespoons cornstarch Preparation Method 1. Crust 1.1. Crush the biscuits in a food processor. If you don’t have a processor, you can put them in a sturdy bag and crush them with a rolling pin. 1.2. Add the melted butter over the biscuits and mix until you achieve a damp, sand-like consistency. 1.3. Place the mixture in the 24 cm springform pan. Level it well with the bottom of a glass or a potato masher, pressing evenly to compact it. Chill the crust while you make the filling. 2. Filling 2.1. Place the gelatin in a cup and add 4-5 tablespoons of water. Mix a little and let it swell at room temperature. 2.2. Mix the mascarpone with the powdered sugar in a bowl until creamy. 2.3. In another bowl, whip the liquid cream with a mixer until it thickens. 2.4. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. 2.5. Dissolve the swollen gelatin over a double boiler, stirring until it becomes completely liquid. Do not let it boil. 2.6. When the gelatin has cooled slightly (not hot), pour it over the mascarpone cream. Mix immediately and quickly to avoid lumps. 2.7. Add the whipped cream and vanilla seeds to the mascarpone cream. Gently fold together with wide movements to avoid deflating the whipped cream. 2.8. Remove the crust from the fridge and pour the cream over it. Level with a spatula. Return the pan to the fridge for at least 3 hours, ideally overnight. 3. Berry Topping 3.1. Place the berries in a small saucepan over medium heat. If they are frozen, there is no need to thaw them beforehand. 3.2. Let them warm up and release some juice. Add the sugar and stir gently until completely dissolved. 3.3. Dissolve the cornstarch in a few tablespoons of cold water, then pour it over the berries, stirring continuously. 3.4. Keep on heat for another 1-2 minutes until the mixture thickens like a sauce. Remove from heat and let cool completely. 3.5. Place the berry topping on the cheesecake only after it has cooled and set. Why I Make This Recipe Often This cheesecake doesn’t require baking, making it ideal when I don’t want to use the oven. The creamy texture and crunchy crust are always appreciated. It keeps well in the fridge and can be prepared a day in advance, which is useful when I have guests or need a quick dessert. Tips and Variations Tips - Do not use vegetable cream; the taste differs significantly. - If using frozen berries, do not thaw them beforehand. - For gelatin, do not let it boil; otherwise, it won’t set. - The crust must be well-pressed so it doesn’t crumble when cut. - Do not put hot topping over the cream cheese. Substitutions - You can use heavy cream with over 30% fat. - Mascarpone can be replaced with a mix of cream cheese (like Philadelphia) and heavy cream, but the texture will be slightly different. - The berry mix can also be just raspberries or blueberries, depending on what you have on hand. - For the crust, any simple biscuits work, but digestive biscuits provide a pleasant texture. Variations - Instead of a biscuit crust, you can use cocoa biscuits for a contrast in color and flavor. - You can add a bit of lemon or lime zest to the cream for an extra freshness. - The topping can also be made with peaches or mango, following the same procedure. Serving Ideas - It cuts better after at least 3-4 hours in the fridge. - Slices can be served with extra fresh fruits on the side. - It pairs well with coffee or unsweetened tea. Frequently Asked Questions 1. Can it be made without gelatin? No, gelatin is necessary in this recipe to firm up the cream and maintain its shape. 2. Can I use only fresh cottage cheese instead of mascarpone? I do not recommend it; the texture will not be as creamy, and the taste will be different. 3. How long does it last in the fridge? It keeps well for 3 days, covered, in the fridge. 4. What do I do if the fruit topping has set too hard? Gently heat it over low heat, stir, and then pour it over the cheesecake. 5. Can the cheesecake be frozen? I do not recommend it; the texture of the cream changes after thawing. Nutritional Values Estimate for one slice (out of 12): approximately 370-400 kcal, 24 g fat, 38 g carbohydrates, 5 g protein. These are approximate values and may vary depending on the fruits, biscuits, and cream used. Storage and Reheating It keeps in the fridge, covered, for 2-3 days. It does not require reheating and is served cold. I do not recommend storing it in the freezer or at room temperature for long periods, as the cream loses its texture. The topping can be kept separately if you want to serve later. This is the berry cheesecake I have been making for a few years. It’s not hard, but it’s important to follow the chilling steps and not rush the process. The result is always just as good and it’s the kind of dessert that looks great without too much effort.

Cheesecake with berry topping

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