Berry cheesecake

Name: Berry cheesecake - Teea C.
Ingredients: 250 g ladyfingers 100 g melted butter 1 tbsp sugar a pinch of salt CREAM 500 g mascarpone 500 g cream cheese 4 eggs 250 ml sour cream 300 g sugar zest and juice of 1 lemo

Dessert - Berry cheesecake by Teea C. - Recipia

This berry cheesecake is prepared in two stages: first, the crust is baked with the cream cheese filling, and then, after it has completely cooled, the fruit topping is added. It needs time to chill, so it's best to prepare it a day in advance of serving. The filling remains firm around the edges and slightly soft in the center right after baking, and it will set overnight. Quick Info Preparation time: not specified exactly; actual preparation takes about 30-40 minutes. Baking time: approximately 1 hour and 30 minutes, plus 10 minutes for the crust. Cooling time: completely, then overnight in the refrigerator. Servings: not specified; the cheesecake is cut into slices. Difficulty: medium. Recipe type: baked cheesecake with berries, suitable for family dessert or festive meals. Ingredients For the crust 250 g ladyfingers 100 g melted butter 1 tablespoon sugar A pinch of salt For the filling 500 g mascarpone 500 g cream cheese 4 eggs 250 ml heavy cream 300 g sugar Zest and juice of 1 lemon Seeds from half a vanilla pod For the topping 500 g berries 100 g sugar 3 tablespoons cornstarch Water for the cornstarch In the original recipe, the amount of berries is listed as "500 kg." For a cheesecake, the amount used is clearly 500 g, which is reflected here. The topping mentions two different amounts of water: 5 tablespoons in the ingredients list, and in the preparation method, the cornstarch is mixed with 2 tablespoons of water. Use enough water to form a smooth paste with the cornstarch; the exact amount in the source is not consistent. Preparation method 1. Prepare the crust Crush the ladyfingers in a food processor until you achieve a fine texture. Add the melted butter, sugar, and salt, then mix or stir until all the ingredients are well combined. Press the mixture into a springform pan evenly across the bottom. It's important for the layer to be as even as possible so that the cheesecake base bakes uniformly. Bake the crust for 10 minutes in a preheated oven. The oven temperature is not specified in the original recipe, so keep the setting you usually use for baking a cheesecake crust. After 10 minutes, remove the pan and set the base aside while you prepare the filling. 2. Prepare the cream cheese filling In a large bowl, combine the mascarpone and cream cheese and mix until you achieve a smooth consistency. Gradually add the sugar while continuing to mix. Then incorporate the heavy cream, lemon zest and juice, as well as the vanilla seeds. Add the eggs one at a time. Mix well after each egg, but don’t overdo it. In the end, you should have a smooth cream without any separate ingredients. 3. Bake the cheesecake Pour the filling over the baked crust and gently spread it out if necessary. Place the pan in the oven and let the cheesecake bake for about one and a half hours. During this time, keep an eye on the surface. If it starts to brown too much, cover the pan with aluminum foil and continue baking. The cheesecake is done when the edges are firm, and the center remains slightly soft. It should not be completely firm in the center as you take it out of the oven, as it will firm up as it cools. 4. Cool the cake Allow the cheesecake to cool completely. Once it reaches room temperature, refrigerate it overnight. This step helps the filling to set and makes slicing easier the next day. 5. Prepare the berry topping In a saucepan, combine the sugar and water and heat over low until the sugar dissolves. Add the berries and let them simmer for about 5 minutes. The berries will start to soften and create a sauce. Mix the cornstarch with water until you have a smooth paste, then add it to the saucepan. Stir and let the mixture cook until the topping thickens. Allow the sauce to cool slightly, then pour it over the chilled cheesecake. If the topping is too hot, it may soften the surface of the filling, so it’s better to let it cool for a few minutes before using. Why I make this recipe often I love the combination of the rich mascarpone and cream cheese filling, the simple ladyfinger crust, and the tart berry topping. The cheesecake can be made a day in advance, which is practical when you need a dessert ready ahead of time. It keeps well in the refrigerator, and the flavor becomes more balanced after sitting overnight. Tips Let the cheesecake cool completely before refrigerating. If you cover it while it’s still warm, condensation may form. Do not remove the cake from the pan immediately after baking. The filling is still delicate, and cooling and refrigerating help it set. If the surface browns before the center is baked, cover the pan with aluminum foil and continue baking as indicated in the recipe. The topping should be just slightly cooled before pouring over the cheesecake, not hot. Substitutions Berries can be used fresh or frozen, as long as you maintain the indicated quantity. If using frozen berries, they may release more liquid during cooking, and the cornstarch will help thicken the sauce. When substituting ladyfingers, it’s not advisable to change the amount of butter without also adjusting the base, as the texture of the crust depends on the balance between the cookies and fat. This recipe uses ladyfingers, butter, sugar, and salt. Variations You can use a mix of raspberries, blueberries, blackberries, and currants for the topping while keeping the same total amount of fruit. For a more pronounced lemon flavor, use both the zest and juice specified in the recipe. The lemon balances the sweetness of the filling and topping. You can leave the berries more whole in the sauce or cook them until you achieve a more uniform mixture. In both cases, the cornstarch is added after the initial cooking of the fruit. Serving ideas The cheesecake is served cold, cut into slices. For cleaner portions, it’s helpful to chill it well before cutting. The topping can be placed over the entire cheesecake before serving or added to each slice if you want to keep the base drier. Frequently asked questions When is the cheesecake baked enough? It’s done when the edges are firm and the center remains slightly soft. Don’t wait for the center to become completely firm in the oven, as it will set during cooling and after spending the night in the refrigerator. What should I do if the top browns too quickly? Cover the pan with aluminum foil and let the cheesecake continue to bake. The foil protects the surface while the inside continues to cook. Can I put the topping on immediately after taking the cheesecake out of the oven? No. The cheesecake needs to cool completely first and then chill overnight in the refrigerator. The fruit topping is prepared the next day and poured over the cold cake. Why is cornstarch added to the fruit sauce? Cornstarch thickens the liquid released by the fruit and transforms the mixture into a topping that can be spread over the cheesecake. It must be mixed with water first to avoid lumps. How much water is used for the cornstarch? The preparation method mentions 2 tablespoons of water, while the ingredients list shows 5 tablespoons. Mix the cornstarch with enough water to create a smooth, fluid paste, using the necessary amount for dissolving. Nutritional values The values are estimated, as the number of servings, the exact type of cream cheese and heavy cream, or the precise amount of topping obtained are not specified. For a slice out of 12 servings, a rough estimate is: Calories: approximately 620-670 kcal Protein: approximately 10-12 g Carbohydrates: approximately 55-65 g Fats: approximately 40-45 g The values include the crust, filling, and fruit topping, sugar, and cornstarch. A smaller slice will obviously have a lower intake. Storage and reheating Keep the cheesecake in the refrigerator, covered, for up to a few days. The fruit topping can be placed over the cake before storage or kept separately and added later. The dessert is not reheated. It is served cold, straight from the refrigerator, or after a few minutes at room temperature if you prefer a slightly softer filling.

Berry cheesecake

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