Vanilla and Blackberry Cheesecake

Name: Vanilla and Blackberry Cheesecake
Ingredients: 300 g digestive biscuits; 150 g butter; 200 ml liquid cream; 250 g cheese; vanilla essence (I recommend the essence from Coseli); blackberries; 1 teaspoon gelatin; 2-3 tablespoons powdered sugar.

Dessert - Vanilla and Blackberry Cheesecake by Domnica O. - Recipia

Vanilla and Blackberry Cheesecake – a delicious, quick and easy dessert to prepare Who can resist a creamy cheesecake, flavored with vanilla and topped with juicy blackberries? This vanilla and blackberry cheesecake recipe is perfect for any occasion – whether it's a party, an anniversary, or simply a weekend evening when you want to treat yourself. Plus, it's easy to make but has an impressive visual and taste impact! Preparation time: 30 minutes Refrigeration time: 4 hours Total: 4 hours and 30 minutes Number of servings: 8 The history of cheesecake is fascinating and dates back to ancient times. It is believed that this delicious dessert first appeared in antiquity, having deep roots in the culinary traditions of various cultures. The modern cheesecake, as we know it today, has evolved over the years, based on simple yet delicious ingredients such as cheese, sugar, and eggs. Necessary ingredients: - 300 g digestive biscuits - 150 g melted butter - 200 ml liquid cream - 250 g cheese (preferably cream cheese or mascarpone) - 1 teaspoon gelatin - 2-3 tablespoons powdered sugar (to taste) - Vanilla essence (I recommend Coseli essence) - Fresh blackberries (for decoration and flavor) Step by step in preparing the cheesecake: 1. Preparing the biscuit base: Start by grinding the digestive biscuits in a food processor. If you don't have a processor, you can put them in a bag and crush them with a rolling pin. The crushed biscuits should have a fine consistency. Add the melted butter over the biscuits and mix well until you get a homogeneous mixture. The butter will bind the biscuits and form a delicious and crunchy base for the cheesecake. 2. Forming the cheesecake base: Place a sheet of parchment paper or plastic wrap at the bottom of a springform pan (20 cm). This will make it easier to remove the cheesecake after it is refrigerated. Evenly spread the biscuit mixture in the pan, pressing down well to form a compact crust. Make sure the base is even and reaches the edges. Place the pan in the refrigerator for 30 minutes to set. 3. Preparing the cream: In a large bowl, whip the liquid cream until it becomes firm. It is important to use cold cream and not to overbeat it, or it will turn into butter. Add the cheese (preferably cream cheese or mascarpone) and mix them together until you get a smooth and creamy mixture. 4. Gelatin: In a small bowl, soak the gelatin in a little cold water for a few minutes (about 5 minutes). After it has bloomed, place the bowl over a double boiler (or in the microwave on low power) and stir until it completely melts. It is important not to let it boil. Once melted, add the gelatin to the cream mixture, stirring well to incorporate it evenly. Add powdered sugar and vanilla essence to taste, mixing again to homogenize. 5. Assembling the cheesecake: Remove the pan from the refrigerator. Spread half of the cheese cream over the biscuit base. Place the fresh blackberries over this first layer, leaving some for decoration. Then pour the remaining cream over the blackberries, ensuring they are well covered. 6. Refrigeration: Cover the pan with plastic wrap and refrigerate the cheesecake for about 4 hours, or until it has set well. It is ideal to leave it overnight to fully develop the flavors. 7. Serving: After the cheesecake has set, carefully remove it from the pan. Decorate it with fresh blackberries on top and, if desired, you can add a drizzle of blackberry or chocolate sauce for an extra touch. Slice it with a knife warmed under hot water to get beautiful pieces. Useful tips: - If you want to bring a note of originality, you can replace the blackberries with other berries, such as raspberries or currants. - Make sure all ingredients are at room temperature before mixing them to avoid lumps in the mixture. - The cheesecake can be stored in the refrigerator for 3-4 days, but it is best consumed fresh. - For a heartier dessert, you can also add a little sour cream or Greek yogurt to the cheese cream. Nutritional benefits: This vanilla and blackberry cheesecake is not only delicious but also full of nutrients. Blackberries are an excellent source of antioxidants, vitamins C and K, and are low in calories. Cheese is rich in calcium and protein, contributing to bone health. Additionally, by using digestive biscuits, you can achieve a healthier and less processed base. Frequently asked questions: - Can I use another type of biscuit? Of course! Digestive biscuits can be replaced with Oreo biscuits or even gluten-free biscuits if you want a gluten-free version. - What can I use instead of gelatin? If you prefer a vegan option, you can use agar-agar, following the instructions on the package to activate it correctly. - How can I make the cheesecake have a more intense vanilla flavor? For a more intense flavor, you can add the seeds from a vanilla pod or use high-quality vanilla extract. This vanilla and blackberry cheesecake is a dessert that will surely impress, both with its appearance and its creamy, rich taste. Try it and let yourself be carried away by its flavors!